Traditionally, bread was prepared and baked at home in special
ovens. The practice is still carried on in villages. However, in
towns and cities there are bakeries where traditional bread is
baked. Each bakery specializes in a specific kind of bread and does
not bake other kinds at the same time. However, nearly all
trditional breads are being replaced by automatically baked breads.
Iranians like warm and fresh bread at every meal. There are four
main types of bread:
BARBARI: Made of white flour, thick, popular amongst
LAVASH: Made of white flour, very
thin, several of them would be enough for one person.
SANGAK: Made of brown flour, baked in special ovens on hot
pebbles; it is the most traditional bread in Iran; and
TAAFTUN: Made of white flour, thin,usually round or oval in shape.
European types of bread and
factory-made bread are also available in Tehran and big cities.