The bread play a very important role in the diet of the Iranian people, and it can be found all over the place, whether in bazaars or along city streets, small bakeries that work at the same time of shops. Sometimes difficult to find, hiding in secondary streets and small alleys, discrete, often without signs or any kind of identification, only recognized by one bread at the entrance hanging or the line that makes at the door.
The most common bread and perhaps what is more often is the barbari (Nan-e barbari), with a distorted oval shape, thickness and some strips that make it thin and crispy in that places. Also very popular is the lavash (Nan-e lavash), very thin, whitish, slightly crispy, it has the advantage of being able to save for a long time. It’s not the most interesting options with little flavor and a very industrial look, but it is the most ancient breads Middle East.
Both barbari as lavash are cooked in ovens, which are electric current. But sangak (Nan-e sangak) has the particularity of being cooked in a woven over small stones, which gives a surface with “hollows” on the base, resulting in a crispy bread, with the same shape barnari, and a delicious taste.
With a different shape, being rounded and thin, but softer than lavash, the taftoon (Nan-e taftoon) has the advantage of being of smaller because in Iran the loaves have a family size.
There are several batches during the day, and seam that people know when to find the hot bread, making sometimes lines in front of bakeries; I limited myself to rely on luck and when passing by one of these small shops to delight me with bread handmade and fresh from the oven.
