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Naan e taftoon: Persian Bread

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Naan e taftoon: Persian Bread

I was so taken in by this exotic sounding name that I had to try. After researching for a number of naan e taftoon recipes, I settled for a recipe at Aashpazi .

The bread or naan e taftoon is easy to make.  The recipe is just perfect, fuss-free and results in oh, so delicious and melt in the mouth naans. I was truly impressed.

naan e taftoon 1

The best part of this recipe is that you can easily make it in your frying pan/griddle.


1 2/3 cup flour

1/2 tsp Yeast

1 tsp Sugar

1/4 tsp Salt (as you prefer)

1 tbsp olive oil

Nigella Seeds, sesame seeds  or poppy seeds for sprinkling on naan.

2 naan e taftoon

naan 3

4 naan



Dissolve yeast in 1 cup of warm water. Wait for 10 minutes for it to froth.

In another bowl, take flour, sugar, salt, oil and knead with yeast mixture.

Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.

Cover with a cling wrap/wet cloth and let it rest for about 40 minutes.

Preheat a griddle/pan over medium heat.

Take a fist full of the dough.

Roll the dough ball out quite thinly, ideally in a rectangular shape. Sprinkle over your chosen topping and press into the surface of the dough.

Place the naan onto the hot  pan until lightly browned.

Flip the bread. Cook on both sides.


Eat it warm.

The bread is generally eaten with kebabs, but I served it with cottage cheese bhurji ( cottage cheese with capsicum , tomatoes and bell pepper).

The end result was so good that I have decided to make pita bread from the same recipe. This delicious naan can also be used as a wrap.

Click here for the original source.

Warning: Please  do not use poppy seeds if you live in the Middle East.