{{Short description|Leavened bread from Iran}} {{Infobox prepared food | name = Taftan | image = Taftan nan 01.jpg | caption = | alternate_name = Taftoon | country = Iran | region = | creator = | type = Bread | served = | main_ingredient = Flour, saffron, cardamom | variations = | calories = | other = }} '''Taftan''' or '''taftoon''' ({{langx|fa|تافتان}}) is a leavened flour bread from Iran, introduced to Kuwaiti and South Asian cuisines.<ref name=Babbar>{{cite book |author=Babbar, P. |year=1988 |title=Rotis and Naans of India |publisher=Vakils, Feffer and Simons Ltd. |location=Bombay }}</ref> It is made with refined flour, milk, yoghurt, and eggs and baked in a clay oven.<ref name=Babbar/> It is sometimes flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds.<ref name="magchi.net">{{cite web |url=https://magchi.net/224-nan-taftoon/ |archive-url=https://web.archive.org/web/20221209080205/https://magchi.net/224-nan-taftoon/ |archive-date=2022-12-09 |url-status=usurped |title=nan taftoon recipe ( Taftoon Bread In the Iranian way ) - Magchi}}</ref>
==See also== * Barbari bread * Lavash, an unleavened flatbread * Pita * Samoon * Sangak, a leavened flatbread found in Iran * Sheermal, similar to taftan, often with added fruits and murabba
==References== {{reflist}}
{{Iranian bread}} {{Pakistani bread}} {{Flatbreads}} {{Cuisine of Iran|bread}}
Category:Iranian breads Category:Iranian cuisine Category:Kuwaiti cuisine Category:Afghan cuisine Category:Pakistani breads Category:Flatbreads
{{bread-stub}} {{iran-cuisine-stub}} {{Pakistan-cuisine-stub}}