Does anyone have a perfect, tried and true recipe for nan-e-taftoon? All the recipes I have tried are inauthentic and I want to make a homecooked Persian meal for by Tehranian mother-in-law
I've always identified it with a typical Persian flat bread (Nan-E Barbari) with added herbs (saffron and cardamom). If there's anything else to it, besides loading it into a clay oven (I ain't got one of those) I'm not sure what specific "true" ingredients you're looking for in the formula and baking process.
No, Nan-e-taftoon and nan-e-barbari are two completely different animals, so to speak. Barbari is thicker, longer and less chewy than taftoon.
Taftoon is almost always whole wheat, it is super chewy, and it is very flat (much flatter than barbari)
Also, as far as I can tell, Taftoon is not spiced.
There is a similarily named bread called Taftan, that is not what I am looking for.
Sorry for any confusion.
don'tknow if you've tried it, but you could look at the following web site i have used a few times for other recipes - www.mypersiankitchen.com
hope you have good luck in finding the recipe you're after and i'll probabnly try it too if you do.
Tess Malos has a recipe for this bread in her Complete Middle East Cookbook.
The bread is made with mainly WW with a very long mixing time, no proofing, and it is stretched very thin and baked on a griddle.
You might be able to find the book in your local library. It has loads of great recipes.
I'm wondering too about the differences between the more authentic recipes for flatbreads and some adapted ones circulated more readily on the Internet.
Having found this wonderful site for Indian and other cookery - Mamta's Kitchen, I found that naan were more traditionally made with yoghurt and longer fermentation times. These steps can be missed out in some newer adaptations.
I found a recipe with similar steps on an Iranian site. Not sure if it is taftoon as it translates roughly as 'homemade' or 'house' bread.
It uses similar processes to more traditional naans but also what translates as an 'inoculation dough'. I take this to be a starter or preferment made with either natural leaven. fermented dough from the last bake or a biga? Any info. welcomed here.
It is made with yoghurt and long fermentation, pricked with a fork and baked at high heat. Unlike some flatbreads it is not flavoured with spices. Just says 'flour' so I imagine it could be made with white or ww.
I translated it into English via Google but got a bit of a messy translation. Tidied it myself as I am interested in baking flatbreads.
If this looks like what you are after and would be interested in a tidied translation let me know! Perhaps you can read the original? If not a basic translation can also be had via Google Translate.
(Posted hamzan: 1389 )
Best wishes, Daisy_A
I did a search, (I live in a city w/a large Iranian population, so I even put the name of my city in the search, hoping that would help) but didn't come up with anything. I found this site: http://momsrecipesandmore.blogspot.com/2006/08/blog-post.html but the author gives a recipe for barbari, not taftoon.
Don't know if this is something you'd want to do, but I had the thought of perhaps you asking your mother-in-law for her recipe. She might be honored that you asked (but if you want to surprise & impress, that might spoil it for you).
*edit: just found this recipe -
and noticed that they said that it's also known as lavash (which I've purchased at one of many local, incredible, ethnic grocery stores in my area that carry Iranian and Armenian foods). However, when I found the wiki on Iranian food ( http://en.wikipedia.org/wiki/Iranian_cuisine ), it says that taftoon is thicker than lavash. I haven't tried this recipe and honestly wouldn't know if it was really authentic, but it got some good reviews, along with suggestions for cooking on tile. I was wondering how you'd mimic the traditional ovens normally used.
Another idea I had would be to use (if you have any) a cast iron pan in the oven, heated. I've used that for my pizzas and they turn out really good. Unless, of course, you happen to actually have a tandoori oven.
I found hundreds of English-language recipes that are not 'quite' authentic...they all use American wholemeal flour mixed with AP flour...Close, but not close enough!
If I were you, I would just look for 'atta'/'chapatti flour'/'white whole-wheat' flour in an Asian or mid-eastern grocery [preferably stone-ground] and then use the full amount of the "good stuff" instead of the mixture. I think you and your mother-in-law will be very happy!
I hope this is helpful...I have relatives in the mid-east and some Iranian connections, so ask away, if you have problems...
PS: I'd love to know what you plan to serve with the bread! copyu