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Taftan (bread): Difference between revisions
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'''Taftan''' ({{lang-ur|{{Nastaliq|تافتان}}}}) or '''Taftoon''' ({{lang-fa|تافتون}}) is a [[leavening|leavened]] | '''Taftan''' ({{lang-ur|{{Nastaliq|تافتان}}}}) or '''Taftoon''' ({{lang-fa|تافتون}}) is a [[leavening|leavened]] flour bread from [[Iranian cuisine|Iranian]], and [[cuisine of Pakistan|Pakistani]] cuisines. <ref name=Babbar>{{cite book |author=Babbar, P. |year=1988 |title=Rotis and Naans of India |publisher=Vakils, Feffer and Simons Ltd. |location=Bombay }}</ref> It is made with milk, yoghurt, and eggs and baked in a clay oven.<ref name=Babbar/> It is often flavoured with [[saffron]] and a small amount of [[cardamom]] powder, and may be decorated with seeds such as [[poppy seed]]s. <ref name="magchi.net">[https://magchi.net/224-nan-taftoon/ nan taftoon recipe]</ref> | ||
==See also== | ==See also== | ||
* [[Barbari bread]] | * [[Barbari bread]] | ||
* [[Lavash]], an unleavened flatbread | * [[Lavash]], an unleavened flatbread | ||
* [[Pita]] | * [[Pita]] | ||
* [[Samoon]] | * [[Samoon]] | ||
Latest revision as of 20:04, 24 September 2021
 | |
| Alternative names | Taftoon |
|---|---|
| Type | Bread |
| Place of origin |  Iran |
| Region or state | Iran and Pakistan |
| Main ingredients | Flour, saffron, cardamom |
Taftan (Urdu: تافتان) or Taftoon (Persian: تافتون) is a leavened flour bread from Iranian, and Pakistani cuisines. [1] It is made with milk, yoghurt, and eggs and baked in a clay oven.[1] It is often flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds. [2]
See also[edit]
- Barbari bread
- Lavash, an unleavened flatbread
- Pita
- Samoon
- Sangak, a leavened flatbread found in Iran
- Sheermal, similar to taftan, often with added fruits and murabba
References[edit]
- ↑ 1.0 1.1 Babbar, P. (1988). Rotis and Naans of India. Bombay: Vakils, Feffer and Simons Ltd.
- ↑ nan taftoon recipe
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