A comprehensive introduction of Iranian breads

A comprehensive introduction of Iranian breads

Iranian breads, in addition to being nutritious, are complete meals that are good for health. We will refer to some of the benefits of Iranian breads, below. Breads which are baked in Iran, are mostly common among all the cities. However there are some breads that are cooked only in some cities. These are local breads and are considered as souvenirs of that city.

Follow Irantrawell  to know about Iranian breads.

Tandoor and its variants

Tandoor is a term in Iran (and some other countries) refers to devices for baking breads. Tandoor is a kind of oven that has been used from the past to this day in various forms.

An Old Tandoor
An Old Tandoor

The tandoors were initially made by clay. They first made a cylindrical clay and lit a fire at the bottom of it. After warming the body, the bread dough was attached to tandoor’s wall and waited to bake.

The tandoors were in the kitchens. These tandoors were either such a clay body put on the ground or put underground.

The crockery tandoor is the stage after the clay tandoor. This tandoor did not differ much from the clay tandoor.

Gasoline tandoor is metal and its heat is supplied from gas. Its advantage compared to the previous ones is that it has no smoke and it is easy displacement.

The tandoors we mentioned in addition to the bakeries were also in the house of most Iranians. These days, except in villages, and in a few number of cities, there are no tandoors in the houses.

Today advanced tandoors are used in bakeries which have a high temperature plate, and bread is placed on the plate, spin on it to cook.

Steps of baking Iranian breads in bakeries

Watching the process of baking Iranian bread is one of the experiences that Irantrawell suggests to tourists. The beauty of Iranian bakery is that you can see all or most of the bread baking process while waiting for your bread. All these steps were done by hand before. Today, in many cities, industrial methods are used for many of these processes. These steps are as follows:

First prepare the bread dough.

Then someone shapes the dough into loaves. In Iran, this is called “chane”. The person must know how much the dough should use to get the bread to the desired amount , in addition, tries to make all the loaves (chane) same. The other person rolls out the “chane” by roller, then spreads some sesame or other stuff on it. After that, sprinkles it on a pillow or a wooden plate and, depending on the type of tandoor, attaches it to the tandoor’s wall or spreads it on the spinner plate.

The other person puts the prepared bread on the client’s desk.

Iranian bread and bakery manners

In Iran, people stand in line for buying bread. These lines are usually too long usually early in the morning and afternoon from 6 to 8.

If someone wants one or two breads, he can get bread without standing in line.

Customers try to use kind of tablecloth or a piece of cloth rather than nylon to put their breads into it.

The customers put their breads a few minutes on the table to cool slightly. This is because when they put their breads in the cloth bag or nylon do not steam and dough.

Iranians value a lot for bread. They are careful not to drop a piece of bread on the ground. Some people when see a piece of bread on the ground, pick it up, kiss it, and set it in a higher position.

In many cities of Iran, the lines of women and men are separated. If the men’s line is more crowded than the women’s line, then the turn will be two men, one woman. Otherwise, the turn is one woman, one man.

In some cities of Iran, you can buy bread online.

Iranian bakery
Iranian bakery
The nutrition value of Iranian bread

Iran’s breads are commonly cooked with whole wheat or barley flour rather than white flour. Physicians recommend people use whole wheat and barley bread. The benefits of whole wheat and barley bread include the following.

Bread’s bran prevents the fast absorption of sugar and fat into blood.

In whole wheat bread, there is an average of twice as much vitamin, minerals and fiber.

The bran due to its high water absorption and making satiety has a positive effect on the diet.

The bran increases digestive system movements, digesting food and preventing constipation.

Barley bread is also very beneficial for nervous problems, skin beauty, digestive problems and slimming diets.

Wheat bran
Wheat bran

Bread consumption in Iran

Bread in Iran is the most important food for the people. So it is one of the main parts of all main meals. Eating bread and cheese is very common for breakfast. Iranian foods are either eaten with rice or bread. Even in some cities, they eat bread with rice and stew. The following are the common foods in Iran, which bread is the most important part of them:

  • Bread and cheese and walnuts
  • Bread and cheese and vegetables
  • Bread and yogurt
  • Bread and cheese with cucumber and tomatoes
  • Potatoes and eggs with bread
  • eggs and bread
  • Omelet and bread
Local dishes with bread:
  • Adasi
  • Abgusht
  • Cutlet
  • Baked beans
  • Halim
Cutlet
Cutlet
Sangak bread

This type of bread is cooked in the kind of tandoor which is covered with gravels on the floor. That’s why it’s called Sangak. It is said that in the pre- Islamic era, a doctor for treating a type of illness would require of his patient to eat a beard which is baked on the gravels. It is also said that this bread was invented by Sheikh Baha’i. Some believe that baking bread on hot gravels increases its quality and retain its properties.

Sangak bread is popular in Iran. People often go to the bakery to buy this type of bread in the morning to buy and eat fresh and hot bread.

Barbari bread

Barbari Bread is one of the most popular breads in Iran. It is said that the barbarian is the name of a nomadic tribe that one of the Qajar kings settled them in the south of  Tehran many years ago. Currently, this bread belongs to the people of Tabriz. Barbari bread is freshly eaten like Sangak bread.

Taftoon bread

Taftoon bread is another Iranian bread that is cooked in different sizes and thicknesses in all cities of Iran. People not only eat this bread fresh, but they also buy a lot and store in the freezer for further use!

Taftoon bread
Taftoon bread
Lavash Bread

Iran’s popular thin bread, of course, originates from Armenia. This bread, which is enlisted at the list of UNESCO World Heritage Site, is also consumed in other countries. The nutritional value of this bread compare to other kind of breads is very low. It is baked with white flour and does not have enough vitamins and nutrients. In Iran, people put this bread in the bottom of their pot and use it for “tahdig”.

Lavash Bread
Lavash Bread
Oat bread

This bread is cooked in local bakeries and has fewer fans due to its special sutble bitter flavor . But as mentioned above, it has a lot of nutritional value. Some bakers eliminate this problem by adding a small amount of wheat flour to barley flour. The color of this bread is a little darker than other breads. This bread is cold temperature and its better to eat something with  hot temperature after that.

Oat bread
Oat bread
Dried bread

Yes! dried bread! This kind of bread is baked in homes and a few bakeries. Dried bread is baked with various flours. Baker should know the exact amount of dough ingredients that the bread is not broken during baking and drying process. Baking dry bread requires more time. In such a way that the water in the bread is slightly evaporated by gentle heat of the tandoor. After cooking, it is placed in the open air to complete the drying process.

This bread does not mold and does not get stale. So keeping it for a long time is possible.

Dried bread
Dried bread
Home cooked bread

In some cities, especially in smaller cities in Iran, Iranian women bake bread in their homes. Both for personal use and for sale. Flour for this type of bread is produced in homes and the baking tandoors are the clay or the gasoline one. The nutrients of this type of bread are much more than marketable bread and have a very different and delicious flavor. For this reason, some prefer to choose this bread as their daily eating bread.

This kind of bread is baked with clay tandoor, it has no baking soda, and it is fully prepared by hand; these three issues make this bread more precious to other breads.

Home cooked bread
Home cooked bread
Other types of bread in Iran
  • Shirmal Bread: It is a souvenir of some Iranian cities. It is a sweet and delicious bread. This bread has a wide variety but the most common ingredients that make it is flour, milk, eggs, sugar, butter and…
  • Ghandi bread: This bread is thinner and crisper than shirmal bread and has a great taste. Flour, milk, eggs, sugar, butter, bran and … are the ingredients of this bread.
  • Bulk Breads: This kind of bread is like breads in other countries and is not very popular, except in some cases for common consumption. Some people call these breads fantasy. These breads are cooked with white flour.
Bread prices in Iran

In general, bread is not a very expensive product. The price of bread varies depending on the flour in it, how it cooks and its size. Among breads, home-cooked breads are the most expensive. After that Sangak Bread, Berbari, Taftoon, Lavash and …

Old bakery’s Photoes

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