Taftoon is a traditional Persian flatbread that is soft, slightly chewy, and lightly charred, often baked in a tandoor (clay oven). This simple yet flavorful bread is commonly served with Persian stews, kebabs, or cheese and herbs. With its light texture and subtle taste, Taftoon is a staple in Persian cuisine, enjoyed in homes and bakeries across Iran.
Taftoon is a historic Persian bread, dating back to ancient Persia and the Mughal Empire, where it was favored by royalty and commoners alike. The name "Taftoon" comes from the Persian word "tafan", meaning heat, as it was traditionally baked in clay ovens (tanoor).
Taftoon was originally a royal bread, served at banquets and court feasts, and later became a staple of Persian households and bakeries. Unlike heavier breads, Taftoon is light, thin, and versatile, making it ideal for wrapping kebabs or dipping into stews.
Today, Taftoon remains one of Iran’s most popular flatbreads, often enjoyed with fresh herbs (sabzi khordan) and cheese for breakfast or alongside kebabs and grilled meats at traditional Persian meals.
Ingredients
For the Dough:
3 cups all-purpose flour (or a mix of all-purpose and whole wheat flour)
1 cup warm water (about 43°C/110°F)
1 ½ tsp salt
1 tsp sugar
1 tsp instant yeast
2 tbsp plain yogurt (for softness)
2 tbsp olive oil or melted butter
For Topping (Optional):
1 tbsp nigella seeds, sesame seeds, or poppy seeds
1 tbsp melted butter (for brushing)
Directions
Prepare the Dough:
In a small bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Add the yeast mixture, yogurt, and olive oil, mixing until a soft dough forms. Knead for 10 minutes, until the dough is smooth and elastic. Cover and let rise in a warm place for 1.5 hours, or until doubled in size.
Shape the Taftoon:
Divide the dough into 6-8 equal portions. Roll out each piece into a thin, oval shape (about 6-8 inches wide). Use a fork or fingers to create small indentations on the surface. Brush lightly with melted butter and sprinkle with seeds (if using).
Cook the Bread:
Oven Method: Preheat oven to 230°C (450°F) with a pizza stone or baking sheet inside. Place the rolled-out dough on the hot surface and bake for 3-5 minutes, until puffed and slightly golden
Stovetop Method: Heat a cast-iron skillet or griddle over medium-high heat. Cook each flatbread for 30-45 seconds on one side, then flip and cook for another 30-45 seconds until charred spots appear.
Serve:
Serve warm with cheese, butter, grilled meats, or stews. Store in an airtight container for up to 3 days, or freeze for longer storage.
