Taftoon

A Persian flatbread

Taftoon is a Persian thin bread eaten with meals or at breakfast. This yeast-raised home version uses a dry skillet. A research review describes Iranian taftoon with a perforated surface and notes traditional oven forms; the small skillet breads here are a domestic adaptation.

Within the urban bakery range

Encyclopaedia Iranica places taftun alongside lavash, sangak and barbari among the principal breads of urban Iranian bakeries. It distinguishes the similar taftun and lavash partly through flour and thickness, rather than treating every thin round as the same bread.

Its bakery description includes rolling dough, carrying it on a padded cushion and pressing it against a tanur wall. That equipment and heat exposure differ from Zeina Mourtada's dry skillet. The seven ingredient lines and two-sided pan procedure below remain her particular home version.

Names and methods need their sources

Iranica describes taftun made with white and whole-wheat flours, while this source uses wheat flour without specifying that blend. Its account supplies bakery context, not a reason to alter the measured dough. The comparison also does not establish that the seeded skillet bread reproduces every perforated bakery form.

The documented Iranian and Afghan associations remain country-level. No precise birthplace or dated first attestation has been established here, and the shared name is not evidence that every regional preparation uses identical leavening or toppings.