Iran has a wide range of bread types and Iranian breads are some of the tastiest anywhere in the world. Naan is the Farsi word for bread and in Iran indicate any kind of bread. The bakery is called “nanvaii, or noonvaii and the baker, nanva, or noonva. Persian bread (naan) is easy to make and mostly varies according to type of wheat used. The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. Traditional and ethnic Iranian breads are famous for their taste, quality, and varieties
Barbari or naan-e-Barbari, is a popular traditional Persian flat bread with a crisp crust and light airy texture. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). There are usually two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds)
Sangak or naan-e-sangak is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. In Persian sangak’ means little stone. The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds).
Lavash or naan-e-lavashis is a soft, thin unleavened flatbread made with flour, water, yeast, and salt, baked in a tandoor. Lavash is made with flour, water, and salt. The thickness of the bread varies depending on how thin it was rolled out.
Taftan or naan-e-taftoon is a leavened flour bread from Persian cuisines. It is one of the popular Iranian flat breads, produced from soft white wheat flours of higher extraction level, milk, yoghurt, and eggs and baked in a clay oven. The bread has a round or oval shape.
