Taftoon – Persian Wholemeal Flat Bread Recipe

Welcome to my kitchen where I am going to share with you my recipe for Taftoon – Persian Wholemeal Flat Bread. Taftoon is a traditional Persian flatbread that is perfect for any meal. It is soft and tender, with a slightly sweet and nutty flavor that comes from the whole wheat flour.

I have been making Taftoon for many years, and it’s a staple in my kitchen. This recipe is easy to make and requires only a few simple ingredients. It’s also a healthier option since it’s made with whole wheat flour, which is high in fiber and nutrients.

In this recipe article, I will guide you step-by-step through the process of making Taftoon. I will also provide you with tips, substitutions, and variations to help you customize the recipe to your liking.

So, whether you are a seasoned baker or a beginner, I encourage you to try making Taftoon. You’ll be surprised at how easy it is to make and how delicious it tastes. Once you try it, I guarantee it will become a regular in your kitchen too.

Why You’ll Love This Recipe

Taftoon - Persian Wholemeal Flat Bread
Taftoon – Persian Wholemeal Flat Bread

If you’re a fan of flatbreads and are looking for a new recipe to try out, then this Persian wholemeal flatbread, also known as Taftoon, is definitely worth a shot. Not only is it simple to make, but it also yields a deliciously light and chewy bread that’s perfect for accompanying any meal.

One of the things I love about this recipe is that it uses a combination of whole wheat flour and all-purpose flour. This not only adds some heartiness to the bread but also gives it a lighter texture that is perfect for scooping up sauces and dips. Plus, using whole wheat flour adds some extra nutrition to the bread that you won’t find in other flatbreads.

Another great thing about this recipe is that it uses active dry yeast, which helps to leaven the bread and give it a soft, fluffy texture. Plus, the recipe calls for dissolving the yeast in warm water, which helps to activate it and ensure that your bread will rise properly.

And if you’re worried that making flatbread might be too difficult, don’t be! This recipe is straightforward and easy to follow, even for beginners. All you need is a large mixing bowl, a bit of patience while the dough rises, and a hot skillet to cook the bread on.

Overall, this Persian wholemeal flatbread is a delicious and versatile recipe that you’ll love adding to your repertoire. Whether you’re serving it with hummus and veggies, using it as a wrap for sandwiches, or simply enjoying it on its own, this bread is sure to become a new favorite in your kitchen.

Ingredient List

Before we start with the recipe, let’s take a look at the ingredients list. You will need active dry yeast, whole wheat flour, all-purpose flour, salt, and water. The combination of these ingredients creates the perfect dough for our delicious Taftoon Persian Wholemeal Flat Bread.

Here’s a detailed list of the ingredients you’ll need:


  • 1 package of active dry yeast
  • 2 cups of whole wheat flour
  • 1 1/2 cups of all-purpose flour
  • 1 1/2 teaspoons of salt
  • 1 1/4 cups of warm water (divided)

Make sure to have all ingredients at room temperature before starting. Also, remember to check the expiration date of the yeast before using it.

The Recipe How-To

Step 1: Sift the flours

In a large mixing bowl, sift 2 cups of whole wheat flour and 1 cup of all-purpose flour. This will ensure that the flours are evenly mixed and will make for a smoother dough.

Step 2: Dissolve the yeast

In a separate bowl, dissolve 1 tsp of active dry yeast in 1/4 cup of warm water. Make sure the water is not too hot or it will kill the yeast. Let the mixture sit for 5 minutes until it becomes frothy.

Step 3: Add the yeast mixture to the flour

Make a well in the center of the flour mixture, and pour in the yeast mixture. Then add 1 1/2 cups of warm water and 1 tsp of salt. Mix until you have a sticky dough.

Step 4: Knead the dough

Sprinkle some flour on a clean surface and turn the dough out onto it. Knead the dough for 8-10 minutes until it becomes smooth and elastic.

Step 5: Let the dough rise

Form the dough into a ball and place it in a large, lightly oiled bowl. Cover the bowl with a damp cloth and let the dough rise for about 2 hours or until it has doubled in size.

Step 6: Preheat the oven

Preheat your oven to 425°F (220°C). Place a baking sheet or a pizza stone in the oven to heat up.

Step 7: Shape the dough

Punch down the dough to remove any air pockets. Divide the dough into 6-8 pieces and shape each piece into a flat round. Place the rounds on a floured surface and cover them with a damp cloth. Let them rest for 15-20 minutes.

Step 8: Bake the taftoon

Carefully transfer the rounds to the hot baking sheet or pizza stone. Bake for about 10-12 minutes, or until the bread is golden brown and crispy.

Step 9: Cool and serve

Remove the bread from the oven and let it cool on a wire rack for a few minutes. Serve the taftoon warm or at room temperature.

Enjoy your freshly baked Persian wholemeal flatbread!

Substitutions and Variations

While the traditional Taftoon recipe calls for a specific set of ingredients, there are several substitutions and variations that you can make to suit your preferences or dietary restrictions. Here are some of my favorite substitutions and variations for the Taftoon recipe:

1. Gluten-Free Option: For a gluten-free version of this recipe, you can replace the wheat flour with a gluten-free flour blend. Keep in mind that the texture and taste of the bread may differ slightly from the original recipe.

2. Whole Wheat Flour: If you prefer a heartier and nuttier flavor, you can use all whole wheat flour instead of a combination of whole wheat and all-purpose flour.

3. Milk: Instead of using water, you can use milk to make the dough. This will add an extra layer of richness and flavor to the bread.

4. Sweet Bread: For a sweeter version of Taftoon, you can add a tablespoon of sugar or honey to the dough.

5. Naan: Taftoon is very similar to Naan bread, which is a popular Indian flatbread. You can use this recipe to make Naan by adding spices like cumin, coriander, and garlic to the dough.

6. Lavash: Lavash is another type of Persian flatbread that is thinner and crispier than Taftoon. To make Lavash, you can roll out the dough thinner and bake it at a higher temperature.

7. Toppings: You can top Taftoon with a variety of toppings, such as sesame seeds, nigella seeds, or dried herbs like thyme and oregano.

Remember that these substitutions and variations are just suggestions, and you can experiment with different ingredients and flavors to create your own unique version of Taftoon.

Serving and Pairing

Taftoon, the Persian wholemeal flatbread, is a versatile bread that pairs well with a variety of dishes. It can be served as a side with stews, soups or curries. It can also be used as a wrap for kebabs, falafels, or veggies. The bread has a slightly nutty flavor and a chewy texture, which makes it perfect for dipping in hummus, baba ganoush, or tzatziki.

One of my favorite ways to serve Taftoon is to brush it with olive oil, sprinkle some salt and pepper, and grill it until it’s slightly charred. This gives the bread a smoky flavor and a crispy texture, which is irresistible. You can also sprinkle some za’atar, sumac or sesame seeds on top for added flavor.

If you have a sweet tooth, you can make a dessert out of Taftoon by brushing it with melted butter, sprinkling some cinnamon and sugar, and baking it until it’s golden brown. This creates a sweet and crispy bread that goes well with tea or coffee.

When it comes to pairing, Taftoon goes well with a variety of dishes. It pairs well with Persian stews such as Ghormeh Sabzi, Fesenjan, or Gheymeh. It also pairs well with Indian curries such as Tikka Masala, Butter Chicken, or Saag Paneer. For a healthy option, you can use Taftoon as a wrap for grilled veggies, falafels, or hummus.

In conclusion, Taftoon is a versatile bread that can be served as a side or used as a wrap for a variety of dishes. It has a nutty flavor and a chewy texture that makes it perfect for dipping and grilling. Experiment with different seasonings and pairings to discover your favorite way of serving Taftoon.

Make-Ahead, Storing and Reheating

One of the best things about Taftoon is that it can be made ahead of time, stored, and reheated later. This makes it a perfect option for meal prep or when you need to serve bread for a large group of people.

To make ahead, bake the Taftoon as you normally would, then allow it to cool completely. Once cooled, wrap it tightly in plastic wrap and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it in a 350°F oven for 5-10 minutes, or until it’s warmed through.

If you have leftover Taftoon that you don’t plan on serving right away, you can freeze it for later use. Wrap it in plastic wrap and then place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months.

When it comes to reheating Taftoon, there are a few different methods you can use. One option is to wrap it in foil and heat it in the oven at 350°F for 5-10 minutes. Another option is to place it in a skillet over medium heat and cook it for 1-2 minutes per side, or until heated through.

It’s important to note that when reheating Taftoon, it’s best to do so in small batches to ensure even heating. Also, be careful not to overheat it, as this can cause it to become dry and tough.

Overall, Taftoon is a versatile bread that can be made ahead, stored, and reheated with ease. Whether you’re meal prepping or serving a crowd, this bread is sure to impress.

Tips for Perfect Results

Now that you have the ingredients and instructions, let me share some tips to make sure your Taftoon turns out perfect every time.

1. Use warm water for the yeast: Make sure the water is not too hot or cold, as it could affect the yeast’s activation. The water should be around 110°F (43°C) – warm to the touch.

2. Sift the flours: Sifting the flours removes any lumps and aerates the mixture, making it easier to work with and creating a lighter bread.

3. Don’t over-knead the dough: Kneading the dough is essential to develop gluten, but over-kneading can make it tough. Knead until the dough is smooth and elastic, but not more than 10 minutes.

4. Let the dough rise in a warm place: To help the dough rise, place it in a warm, draft-free spot. You can also cover it with a damp towel to prevent it from drying out.

5. Use a preheated baking surface: For a crispy and evenly cooked Taftoon, preheat the baking surface, whether it’s a baking sheet or a baking stone.

6. Brush with water before baking: Just before baking, brush the Taftoon with water. This helps create steam in the oven, resulting in a crispy crust.

7. Experiment with toppings and fillings: While traditional Taftoon is delicious on its own, you can also add toppings like sesame seeds or za’atar. Or, use it as a base for sandwiches or wraps.

8. Store properly: Store Taftoon in a plastic bag or airtight container at room temperature for up to two days. You can also freeze them for up to a month.

By following these tips, you’ll end up with a perfect batch of Taftoon every time. Enjoy!


As a chef, I understand that you may have some questions or concerns about this recipe. To alleviate any confusion or uncertainty, I have compiled a list of frequently asked questions and their corresponding answers. So, let’s dive right in!

What is Taftoon bread made of?

Taftan or taftoon, a type of bread from Iran, India, and Pakistan, is a leavened flour bread that is baked using refined flour, milk, yoghurt, and eggs. The bread is traditionally baked in a clay oven.

What is Persian flatbread called?

Sangak is a traditional Iranian flatbread made from whole wheat flour and leavened dough. It can be found in rectangular or triangular shapes and is a staple in Iranian cuisine.

How do you eat Taftan bread?

Similar to naan, Taftoon has a soft texture that makes it a great accompaniment to soups, stews, and spicy side dishes. It’s a versatile bread that can complement a variety of dishes.

How do you eat Persian flatbread?

Nan-e barbari is a popular bread in Persian cuisine that can be paired with various dishes. It is commonly enjoyed during breakfast with hot sweet tea, feta cheese, walnuts, and herbs, or with a spread of jam and butter. However, in my household, we take it to the next level by pairing it with every Persian rice dish to satisfy our love for carbohydrates. This bread also complements well with potato salad, eggplant dips, and hummus, making it a versatile food item in Persian cuisine.

Bottom Line

In conclusion, Taftoon is a traditional Persian flatbread that is easy to make and incredibly versatile. This wholemeal flatbread is perfect as a side dish or as a base for your favorite toppings. By following this recipe and using the right ingredients, you can create a delicious and authentic Taftoon that will impress your friends and family.

Whether you’re a seasoned baker or a beginner, this recipe is a great place to start experimenting with flatbread. With its simple ingredients and easy-to-follow instructions, you’ll be able to create an authentic Persian flatbread that will make your taste buds dance. And with the tips and variations provided, you can customize your Taftoon to your liking and make it your own.

So why not give this recipe a try? With a little bit of practice, you’ll be able to make perfect Taftoon every time. And who knows, you may even be inspired to explore other traditional Persian bread recipes like Nan-e Barbari or Lavash. So head to the kitchen and start baking!

Taftoon – Persian Wholemeal Flat Bread Recipe

Also called Nane Lavash.

  • 1 cup all-purpose flour
  • 3 cups whole wheat flour
  • 1 envelope active dry yeast
  • 2 1/2 cups water
  • 1 1/2 teaspoons salt
  • oil (for handling dough)
  1. Sift the flours into a large mixing bowl.
  2. Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.
  3. Pour the yeast mixture into the center of the flour and gradually work in.
  4. Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).
  5. Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
  6. Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
  7. Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
  8. Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
  9. Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
  10. Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.
  11. Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.
  12. Remove bread from oven and wrap in a towel.
  13. Allow oven temperature to reheat before starting another.
  14. Do not allow rolled dough to rest before baking; prepare just before putting in oven.
Side Dish
< 60 Mins, Asian, Breads, Grains, Healthy, Inexpensive, Kid-Friendly, Low Cholesterol, Middle Eastern, Oven, Winter, Yeast

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