Iranian Bread

There are four major Iranian flat breads:

Nan-e barbari: Thick and oval-shaped, also known as Tabrizi Bread or Nan-e Tabrizi, for its origins in and links to the city of Tabriz.

Nan-e-Barbari

Nan-e-Barbari
Nan-e lavash: Thin, flaky and round or oval, and is also the oldest known bread in the Middle East and Caucasus.

Nan-e-Lavash

Nan-e-Lavash
Nan-e sangak: Triangle-shaped bread that is stone-baked.

Nan-e-Sangak

Nan-e-Sangak
Nan-e taftoon: Thin, but thicker than lavash, soft and round.

Nan-e-Taftoon

Nan-e-Taftoon

Other breads include:

Nan-e Shirmal: Made like barbari, except with milk instead of water, in addition to a bit of sugar, and is eaten during breakfast or with tea.

Nan-e-Shirmal

Nan-e-Shirmal
Nan-e Gandhi: Sweet bread made like taftoon, and is eaten during breakfast or with tea.

Nan-e-Gandhi

Nan-e-Gandhi
Nan-e gisu: A sweet Armenian bread, and also is eaten in the morning or with tea later in the day.

 Nan-e Gisu

Nan-e Gisu
Nan-e dushabi: Bread made with grape syrup

 Nan-e-Dushabi

Nan-e-Dushabi
Nan-e tiri: Like lavash

 Nan-e-Tiri

Nan-e-Tiri
Nan-e tokhme-ru: Breads with sweet-smelling seeds on them

 Nan-e-Tokhme-ru

Nan-e-Tokhme-ru
Nan-e khoshke-shirin: Sweet brittle bread baked in gentle heat.

 Nan-e-Khoshke-Shirin

Nan-e-Khoshke-Shirin
Nan-e Khoshke-Tanur: Brittle bread baked in gentle heat.

 Nan-e-Khoshke-Tanur

Nan-e-Khoshke-Tanur
Nan-e kopoli: Any kind of thick bread.

Nan-e-Kopoli

Maral Tours Agency

Second only to rice is the production and use of wheat. There are said to be more than forty types of wheat breads from very dark to very light. From crisp to limp, and at least one type of flat bread will be a part of every meal. Nan-e lavash is an example of the thin crisp bread with good keeping qualities, while nan-e sangak is a fresh yeast bread, baked on hot stones and eaten while still warm.