|Place of origin||Iran|
|Main ingredients||Flour, saffron, cardamom|
|Cookbook: Taftan Media: Taftan|
Taftan, taftoon or taftun (Persian: تافتون) is a leavened flour bread from Persian, Pakistani and Uttar Pradesh cuisines, baked in a clay oven. This bread is made with milk, yoghurt, and eggs. It often flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds.
- Shirmal, another Iranian bread similar to taftan, often with added fruits and murabba.
- Barbari bread
- Lavash, an unleavened Armenian flatbread
- Sangak, an unleavened flatbread found in Iran
- Babbar, P. (1988). Rotis and Naans of India. Bombay: Vakils, Feffer and Simons Ltd.
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