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| Wheat flour: | 500 g |
| Salt: | 5 g |
| Dry Yeast: | 10 g |
| Sugar: | 15 g |
| Milk: | 0.5 cup (0,24 l) |
| Water: | 150 ml |
| Oil: | 1 tbsp |
First, add flour, yeast, salt, and sugar to a large bowl and mix well. If desired, you can replace 20 to 30% of the wheat flour with whole wheat or rye flour for a slightly heartier flavor.
Now add the milk and oil. The amount of water can vary depending on the flour. We recommend adding the water gradually. The dough should be easy to shape and not sticky to the touch.
Watch our video tutorial to see the perfect dough consistency!It’s time to knead the dough. Place it on a lightly floured work surface and knead for about 10 minutes until it becomes soft and elastic. If the dough feels sticky, you can carefully work in a bit more flour.
Tip: Pay attention to the hand movements – they are key to achieving a smooth and evenly kneaded dough. In our YouTube video tutorial, you can watch an experienced chef demonstrate the perfect kneading technique – it’s incredibly helpful and educational!Divide the dough into six to eight equal portions and shape them into balls. The size of the dough portions depends on the diameter of your pan. Cover them with a cloth and let them rest for about 30 minutes. During this resting period, the dough will rise, resulting in softer and airier bread.
After resting, roll each dough ball thinly with a rolling pin. The dough should be almost as thin as a tortilla to ensure the bread turns out light and fluffy. Make sure the dough is evenly rolled out without any thick spots. Then, prick a few holes in the dough with a fork to prevent it from puffing up too much during cooking.
Preheat a pan over medium heat and place the rolled-out dough flatbread into it. Cook for about 2 to 3 minutes until lightly browned, then flip and cook the other side. You’ll notice the dough puffing up and developing a beautiful golden color. To transfer the dough easily into the pan, you can use a homemade baking cushion – simply a clean cloth wrapped around a pillow. This helps maintain the dough’s shape and makes it easier to handle.
Once the Taftoon is cooked, place the flatbreads on a clean cloth. The cloth helps retain moisture, keeping the bread soft and preventing it from drying out.
Taftoon pairs wonderfully with many Persian bread dishes. It’s especially popular for breakfast – served with cheese, butter, or jam – as well as with dishes like Mirza Ghassemi, Kashk-e Bademjan, or kebab. Traditionally, hand-sized pieces of bread are torn off, a portion of the dish is placed on top, garnished with herbs or pickled vegetables, and enjoyed – this is called “Loqmeh” (لقمه).
Want to discover more delicious Persian recipes? Visit our recipe page and use the filter function to find your next favorite dish!
| Wheat flour: | 500 g |
| Salt: | 5 g |
| Dry Yeast: | 10 g |
| Sugar: | 15 g |
| Milk: | 0.5 cup (0,24 l) |
| Water: | 150 ml |
| Oil: | 1 tbsp |
Recommendations from Chef of Persia
Want to know where you can try this dish? We’ve done the research and found out which restaurants have this dish (or a variation of it) on their menu.
Mention Chef of Persia when ordering!
In Iranian cuisine, most dishes are served with either rice or bread. Taftoon (تافتون) is a Persian flatbread with a delicate, thin texture that has become a popular accompaniment to many Iranian dishes. It is particularly popular for breakfast – served with cheese, butter, or jam – as well as with dishes such as Mirza Ghassemi, Kashk-e Bademjan or Kebabs. Many of these dishes are known as bread dishes in Persian cuisine. Traditionally, you tear off palm-sized pieces of bread, place a portion of the dish on top, garnish with herbs or pickled vegetables and enjoy – the result is called “Loqmeh” (لقمه). Thanks to its soft and flexible texture, Taftoon is perfect for this type of food.
The name “Taftoon” comes from the Persian word “Tāftān”, which means “to heat” or “to bake”. In the Tehran dialect, “Tāftān” became “Taftoon”, similar to how “Bādemjān” (eggplant) became “Bedemjoon”. Originally, Taftoon was prepared in a hot clay oven, the so-called “Tanoor” (تنور), which gave the bread its special texture. Another traditional preparation tool is the “Saj” (ساج), a flat metal plate that is heated over an open fire. The dough is placed directly on the plate and the heat gives it its delicate, airy consistency. In the modern kitchen, however, Taftoon can also be easily prepared in a pan – a practical way to bake this authentic bread at home.
In some Iranian restaurants, Taftoon is often served fresh from the oven together with hot kebab, a popular combination known as “hot bread, hot kebab” (“Naan-e Dagh, Kebab-e Dagh”, نان داغ، کباب داغ).
With this recipe, you can easily make the traditional Persian flatbread yourself. Whether as a side dish, for breakfast or as the main ingredient in a dish – you’ll love the versatility of Taftoon!
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