Taftan Bread

Ingredients

• 375 g (3 cups)plain flour
• 120 ml (1/2 cup)warm water
• 120 ml (1/2 cup)warm milk
• 100 g (1/2 cup)sugar
• 60 ml (1/4 cup)oil
• 1 tbspinstant yeast
• 1 tsprose water (optional)
• 1/2 tspcardamom
• A pinchsalt and saffron

Instructions

1. 1

   Mix the dough

   Put all the ingredients in a bowl. Knead, gradually adding the warm water and milk mixture, until you have a soft dough.

2. 2

   Let it rise

   Leave the dough to rise for at least 2 to 3 hours.

3. 3

   Rest the dough

   Shape the dough into balls and leave them to rest for 1 hour.

4. 4

   Shape the breads

   Flatten the balls into taftan breads.

5. 5

   Brush and scatter

   Brush the breads with the egg and milk mixture, then sprinkle with nigella, poppy or sesame seeds.

6. 6

   Bake until golden

   Bake in an oven preheated to its highest temperature for 12 to 15 minutes, or until golden.

7. 7

   Brush with butter

   As soon as the breads come out of the oven, brush the tops with melted butter.

What is taftan bread?

Taftan is a leavened flatbread associated with Persian and South Asian food traditions. It is often enriched and flavoured, making it softer and more aromatic than a plain flatbread.

This version combines sugar, milk, oil and yeast with cardamom, saffron and optional rose water. A hot bake gives the shaped breads a golden surface, while the finishing butter adds softness and richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 581 calories, 12g protein, 98g carbs, 14g fat.

Most of the carbohydrates come from the flour and sugar, while oil and the butter brushed on after baking contribute much of the fat. The flour, milk and yeast provide some protein, though the bread is mainly a source of carbohydrate. Pair a portion with a protein-rich dish and vegetables to make a more balanced plate.

Building a soft dough

Warm liquids: the recipe uses warm water and milk to bring the dough together. Add the mixture as you knead so you can judge when the dough is soft.

Flour and yeast: plain flour forms the structure, while instant yeast leavens the dough during its long rise. Mix the ingredients thoroughly so the flavourings and yeast are spread through the dough.

Letting the dough rise

First rise: allow at least 2 to 3 hours for the dough to rise, as specified in the method. The dough should look expanded and feel airy before you shape it.

Second rest: after making balls, leave them for 1 hour. This gives the dough time to relax, making it easier to flatten into breads.

Shaping and topping

Shape: flatten each dough ball into a bread. Keep the breads reasonably even in thickness so they bake at a similar pace.

Finish: brush on the egg and milk mixture and scatter over nigella, poppy or sesame seeds. The recipe does not specify amounts for these toppings, so use enough to cover the surface lightly.

Baking and doneness

High heat: preheat the oven to its highest temperature before baking. The recipe gives a baking time of 12 to 15 minutes, but the oven setting itself is not specified.

Colour: look for a golden surface as the main doneness cue. Brush with melted butter immediately after baking, while the breads are still hot.

Flavour choices

Rose water: this is optional and lends a floral note. If you prefer a simpler aroma, leave it out and let the cardamom and saffron flavour the bread.

Seeds: choose nigella, poppy or sesame seeds for the topping, or use a mix. Each gives the surface a slightly different savoury contrast to the gently sweet dough.

Serving taftan

Serve the breads warm, either alongside a meal or as a snack. Their lightly sweet, fragrant flavour works well with savoury dishes, as well as with tea.

For a more balanced plate, pair a bread with a protein-rich dish and vegetables rather than serving it on its own.

Recipe notes & tips

• Use warm rather than hot liquids when mixing the dough.
• Knead until the dough feels soft and comes together evenly.
• Allow the full rising and resting times for a more relaxed dough.
• Preheat the oven fully before putting the breads in.
• Keep an eye on the breads near the end of baking, as oven temperatures vary.
• Brush on the melted butter as soon as the breads leave the oven.

Variations

• Skip the rose water: leave it out for a less floral flavour.
• Choose nigella seeds: scatter them over the egg and milk wash for a savoury topping.
• Use sesame seeds: add a nutty finish before baking.
• Try poppy seeds: sprinkle them over the brushed dough for a delicate crunch.
• Adjust the cardamom: use a little less for a milder aromatic flavour.

Common mistakes to avoid

• Adding liquid all at once: knead it in gradually so the dough stays soft rather than overly wet.
• Using hot liquid: use warm water and milk so the dough can rise as intended.
• Skipping the second rest: leave the shaped balls for 1 hour so they are easier to flatten.
• Baking in an unheated oven: preheat to the highest temperature before baking.
• Waiting to add butter: brush it over the breads straight from the oven for the specified finish.

How to store

Cool the breads completely, then store them in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven until soft; avoid prolonged heating, which can dry them out.

Frequently asked questions