taftan bread

Taftan Bread: Crafting History with Every Bite

Taftan Bread or Taftoon is a flatbread from Persian and Pakistani cuisine that is quite similar to Naan.


  • All-purpose flour – 3 cups
  • Active dry yeast – 2 teaspoons
  • Yogurt – 2 Tbsp
  • Butter – 2 tablespoons (melted)
  • Sugar – 1 tablespoon
  • Salt – 1 ½ teaspoons
  • Warm milk – 1 cup plus 2 tbsp
  • Saffron thread – Little
  • Nigella seeds – 2 teaspoons (for sprinkling on top)

Procedure to Prepare Taftaan Bread


  • Measure 1 cup of milk and heat until lukewarm. Add sugar and active dry yeast to the warm milk and mix well. Cover the mixture and let it rise for about 10 minutes to activate the yeast. The yeast mixture would appear bubbly and frothy.
  • Meanwhile, add the flour, salt, melted butter, and yogurt to a large mixing bowl or bowl.
  • Add the tested yeast mixture to the flour and start kneading the dough. The dough will be quite sticky.
  • Continue kneading until the dough is very soft and smooth.


  • Preheat oven to 400 F. Line two baking sheets with parchment paper and have it ready.
  • Once the dough has risen, gently push it and divide it into 8 equal parts.
  • Roll each piece into a ball, then roll into a 5-inch circle, leaving the edges thicker than the center.
  • Place the prepared discs on the tray.
  • Dissolve the saffron in 2 tablespoons of milk. Spread this mixture evenly over the rolled dough.
  • Use your fingers to make deep indentations in the center of the rolled dough, keeping the edges intact.
  • Now sprinkle nigella seeds evenly over it.
  • Cover the baking pan and let it rest for about 20 minutes.
  • Bake the taftan for about 12 to 15 minutes or until golden.
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