|Place of origin||Iran|
|Main ingredients||Flour, saffron, cardamom|
|Cookbook: Taftan Media: Taftan|
- 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.
|This bread-related article is a stub. You can help Wikipedia by expanding it.|
|This Iran-related article is a stub. You can help Wikipedia by expanding it.|
|This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it.|