Introduction: Iranian Bread Culture
Bread is an integral part of Iranian cuisine, and it is considered a staple food item. Iranian bread culture encompasses a wide range of bread, from the thin and crispy lavash to the thick and chewy barbari. Bread is so important in Iran that it is often referred to as the “soul of the meal.” Iranians take great pride in their bread-making traditions, and many families have their own recipes that have been passed down through generations.
Traditional Iranian Breads
Traditional Iranian bread is made from wheat flour, water, and yeast. The dough is usually allowed to rise for several hours before being baked in an oven. There are many different types of Iranian bread, each with its own unique flavor and texture. Some of the most popular traditional Iranian breads include taftoon, sangak, and lavash.
Naan-e Sangak: The Popular Flatbread
Naan-e sangak is a type of flatbread that is particularly popular in Iran. It is made from a mixture of whole wheat and white flour, and the dough is baked on a bed of small stones, which gives it a distinctive flavor and texture. Naan-e sangak is usually served with feta cheese, herbs, and walnuts, and it is often enjoyed as a snack or as part of a meal.
Lavash: The Thin and Crispy Bread
Lavash is a type of thin and crispy bread that is commonly eaten in Iran. It is made from wheat flour and water, and it is usually baked in a tandoor oven. Lavash is often used to wrap food, such as kebabs and falafel, and it is also commonly eaten with hummus and other dips.
Barbari: The Thick and Chewy Bread
Barbari is a type of thick and chewy bread that is popular in Iran. It is made from a mixture of white flour, whole wheat flour, water, and yeast, and it is usually baked in a tandoor oven. Barbari has a slightly sweet flavor and a chewy texture, and it is often served with butter and jam for breakfast.
Conclusion: Bread, the Staple of Iranian Cuisine
Bread is an integral part of Iranian cuisine, and there are many different types of bread that are enjoyed in Iran. From the thin and crispy lavash to the thick and chewy barbari, each type of bread has its own unique flavor and texture. Iranians take great pride in their bread-making traditions, and it is not uncommon for families to have their own recipes that have been passed down through generations. Whether enjoyed as a snack or as part of a meal, bread is truly the soul of Iranian cuisine.
