Homemade Taftan: A Step-by-Step Guide to Making Traditional Iranian Bread

Ingredients

500 grams of All-purpose flour
1 teaspoon of Salt
1 tablespoon of Sugar
2 tablespoons of Active dry yeast
1 cup of Warm water (about 110°F)
1/3 cup of Whole milk
1/4 cup of Yogurt
2 tablespoons of Vegetable oil
1/4 teaspoon of Saffron threads, crushed
1 tablespoon of Warm water (for saffron)
2 tablespoons of Unsalted butter, melted

Steps and instructions

In a large bowl, combine the flour, salt, and sugar.
In a separate bowl, dissolve the active dry yeast in 1 cup of warm water and let it sit for about 10 minutes until it becomes frothy.
Mix the yeast mixture into the dry ingredients until a dough starts to form.
Add the whole milk, yogurt, and vegetable oil into the dough mixture and knead for about 10 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours or until it doubles in size.
While the dough is rising, combine the crushed saffron threads with 1 tablespoon of warm water and set aside.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into two equal parts.
Roll out each piece of dough into a circular shape about 1/4 inch thick.
Brush the top of each dough circle with the saffron water and melted butter mixture.
Poke the dough with a fork to create small holes, which will give the bread its characteristic texture.
Place the dough circles on the prepared baking sheet and bake for about 15-20 minutes, or until golden brown.
Remove the Taftan from the oven and let it cool on a wire rack before serving.

Tools for making

Large bowl - For mixing the dough ingredients.
Measuring cups - To accurately measure the ingredients.
Measuring spoons - For precise measurements of smaller amounts of ingredients.
Baking sheet - To place the rolled out dough circles for baking.
Parchment paper - To line the baking sheet and prevent sticking.
Clean kitchen towel - To cover the dough while it rises.
Wire rack - For cooling the Taftan after baking.
Fork - To create small holes in the dough before baking.

Recipe variations

Whole wheat flour or bread flour can be used instead of all-purpose flour for a different texture and flavor.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Add 1 teaspoon of ground cardamom or ground cinnamon to the dry ingredients for a spiced variation.
Mix in 1/2 cup of finely chopped dried fruits and nuts, such as raisins, almonds, or pistachios, to the dough for added flavor and texture.
To make it vegan, replace the whole milk with a non-dairy milk alternative, such as almond milk or soy milk, and use vegan yogurt instead of regular yogurt.
For a savory twist, top the Taftan with sesame seeds or nigella seeds before baking.
Instead of the traditional round shape, try shaping the dough into individual rolls or elongated loaves.
Brush the baked Taftan with garlic-infused butter for a delicious garlic-flavored bread.
Add a teaspoon of honey or molasses to the dough for a slightly sweeter taste.
Experiment with different herbs and spices, such as dried oregano, thyme, or chili flakes, to customize the flavor profile.
For a more indulgent version, stuff the Taftan with a filling of your choice, such as cheese, minced meat, or mashed potatoes.

Recipe overview

Welcome to our recipe for Taftan, a traditional and aromatic bread that hails from Iran and Pakistan. This leavened bread made with yogurt and enriched with milk and butter delivers a soft, chewy texture and a beautiful golden hue courtesy of saffron. With a subtle sweetness and a unique aroma, Taftan is versatile enough to be paired with a wide range of dishes, or it can be enjoyed on its own. In this easy-to-follow recipe, we'll guide you through each step, from preparing the yeast mixture to achieving the characteristic texture of this delightful bread. Let's embark on this culinary journey and fill your kitchen with the tantalizing scent of homemade Taftan. Enjoy the process and the delicious outcome!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to adjust the amount used and follow the instructions provided on the instant yeast packaging.
Can I use bread flour instead of all-purpose flour? Yes, you can use bread flour instead of all-purpose flour. Keep in mind that using bread flour may result in a slightly denser texture.
Can I skip the saffron? Yes, you can skip the saffron if you don't have it or prefer not to use it. The saffron adds a distinct flavor and aroma, but the bread will still be delicious without it.
Can I use a stand mixer to knead the dough? Yes, you can use a stand mixer with the dough hook attachment to knead the dough. Simply mix the ingredients together using the stand mixer until a smooth and elastic dough forms.
Can I freeze the Taftan? Yes, you can freeze the Taftan. Allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it at room temperature when you're ready to consume it.
What can I serve Taftan with? Taftan is a versatile bread that can be served with various dishes. It pairs well with curries, stews, kebabs, or can be enjoyed on its own with butter or jam.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix and knead the dough.
Measuring Cups and Spoons - To measure the ingredients accurately.
Baking Sheet - A flat sheet used for baking the Taftan.
Parchment Paper - To line the baking sheet and prevent sticking.
Clean Kitchen Towel - To cover the dough and allow it to rise.
Fork - To poke holes in the dough before baking.
Wire Rack - To cool the Taftan after baking.

Origin stories

Taftan, a leavened bread hailing from the Persian and Pakistani cuisine, has a rich history intertwined with the culinary traditions of these regions. Its name, derived from the Persian word 'tafan', meaning 'heat', pays homage to its creation in traditional clay ovens or tandoors. The bread's distinct texture, layered and slightly puffy, owes its character to the unique preparation method. Intriguingly, while the bread has been a staple in these regions for centuries, it's the saffron – a spice more expensive than gold by weight – that elevates this humble bread to a culinary art form. The golden hue and subtle aroma bestowed by saffron threads make Taftan a cherished accompaniment to meals, symbolizing the warmth and hospitality inherent in Middle Eastern culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.