The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nan-e-taftoon (تافتون)

littletemchin's picture

Nan-e-taftoon (تافتون)

Does anyone have a perfect, tried and true recipe for nan-e-taftoon? 

flournwater's picture

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.

littletemchin's picture

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.

littletemchin's picture

There is a similarily named bread called Taftan, that is not what I am looking for.

Sorry for any confusion.

threedogs's picture

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:  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 ( ), 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.



copyu's picture

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