Different Types of Iranian Bread

Persian breads are not just a simple side dish—they are an important part of the culture and culinary history of this ancient land, boasting incredible variety. From thick and hearty breads to thin and delicate ones, each has its own unique flavor, texture, and baking method that tells a story about the people and regions of Iran.

In this article, we want to introduce you to some of the most popular and traditional persian breads. To see the full recipe for each bread, just click on its name. This list is just the beginning, and we plan to add more breads over time so you can get better acquainted with the full variety of Iranian breads.

🥖 Barbari Bread

Barbari bread is one of the most popular traditional persian breads. It is wide and fairly thick, with a soft but slightly chewy texture. Its surface is usually decorated with sesame or nigella seeds, giving it an amazing aroma and flavor. Barbari is traditionally baked in stone ovens, which gives it a delicious and distinctive crust. This bread is delicious alongside stews, kebabs, or even on its own with cheese and herbs.

🔺 Sangak Bread

Sangak is a simple and tasty bread, baked in a long triangular shape. It is baked on a bed of hot stones inside the oven, which gives it a surface full of small dimples and a unique crispiness. The stones help the bread cook evenly and develop an exceptional aroma and flavor. Sangak is usually served at breakfast or alongside heavier meals. It is lighter than Barbari but still quite filling.

Lavash Bread

Lavash is a thin, soft, and flexible bread that bakes very quickly. Due to its thinness and tenderness, it is perfect for wrapping kebabs, cheese, and vegetables. Lavash is a versatile bread that is always present in Iranian homes and very useful for everyday meals.

Sheermal Bread

Sheermal is a sweet, soft, and fragrant bread made with milk, butter, sugar, and sometimes saffron and rosewater. Sheermal has a creamy and mild flavor and is mostly served at breakfast or with tea. This bread offers a delicious and pleasant change from the saltier breads, and many people love its gentle sweetness.

🥯 Taftoon Bread

Taftoon is a thin and soft bread, usually oval or round in shape. It is baked on a hot surface or in a tandoor oven. This bread is very popular in central Iran and has a slightly chewy texture. Taftoon pairs wonderfully with stews and kebabs and has a mild, pleasant flavor.

Why Are Persian Breads Special?

Persian breads go beyond taste and texture—they are an important part of local traditions and customs. Many of these breads are made using recipes and baking methods passed down through generations, with each region giving its own unique character to the breads. The use of seeds like sesame and nigella, and baking in stone or traditional ovens, gives each bread its own story and special flavor.

What’s Next?

This is just the beginning. We also have other breads like Taftan, Baymak, and various local specialties that we’ll introduce soon. Stay with us to discover more recipes, baking tips, and fascinating stories behind each bread, and enjoy the diverse world of persian breads.