What is Taftoon?
Taftan (Urdu: تافتان) or Taftoon (Persian: تافتون) is a leavened flour bread from Iranian, and Pakistani cuisines. It is made with milk, yoghurt, and eggs and baked in a clay oven. It is often flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds.
What is the difference between Taftan and naan?
This bread is very similar to the Indian Naan made with lightly enriched dough. The texture of the Taftan Bread | Taftoon is very similar to the Naan and can be served with soup or stew or as I did with some spicy side dish.
Where does Taftan originate?
Taftan is a strongly eroded andesitic stratovolcano with two prominent summits. The volcano was constructed along a volcanic zone in Beluchistan, SE Iran, that extends into northern Pakistan.
Is Taftoon bread gluten free?
Taftoon bread is known as one of the most common types of semi-bulk bread in Iran with 149 gr weight and about 424.8 cal of energy [1]. The most important ingredient in bread’s dough is water-insoluble substance called gluten that comes from a chemical combination of the two wheat proteins; glutelin and gliadin.
What is Sheermal served with?
Shirmal was traditionally made like roti. In Iran, there are slight regional variations in the preparation of sheermal. As such, it is sometimes sold as a souvenir when travelling between the regions. Shirmal is sometimes served with Lucknow kababs or alongside nihari.
How do you eat Taftoon bread?
Nan-e taftoon is often flavored with cardamom or saffron, while some cooks like to sprinkle it with poppy seeds on top. The bread is mostly eaten with kebabs, but it can be consumed with virtually anything on the side, such as cottage cheese, tomatoes, and bell peppers.
Is Taftan in Iran?
Taftan (Persian: تفتان, Taftân, Persian for “blistering, smoldering, fuming”) is an active stratovolcano in south-eastern Iran in the Sistan and Baluchestan province. With variable heights reported, all around 4,000 metres (13,000 ft) above sea level, it is the highest mountain in south-eastern Iran.
What is Iranian bread called?
Sangak Bread (Nan-e Sangak) Sangak bread is a traditional Iranian bread baked on small stones and is considered Iranians’ national bread. Sheikh Baha’i invented this special bread and its stone oven in the late 16th century.
Is Turkish bread a girlfriend?
The Turkish Bread is also gluten free, yeast free, dairy free, egg free and vegan. It does contain Soy and Sesame Seeds with a may contain of tree nuts. Some of the other ingredients include maize, rice flour, linseed, potato flakes, iodized salt, nigella seed and both xanthan and guar gum.
Does unleavened bread have less gluten?
Needless to say, unleavened bread is still made from wheat and is not gluten-free. But don’t worry! There is now excellent gluten-free matzah on the market and well as many gluten-free products this time of year!
What is Sheermal made of?
Preparation. Shirmal is a mildly sweet naan made out of maida, leavened with yeast, baked in a tandoor or oven. Shirmal was traditionally made like roti.
How do you eat Sheermal?
Sliced up in triangular slices and served hot, sometimes dripping with clarified butter, the rich and sweet Persian Sheermal can make you go for second and third helpings, depending on your appetite.
What kind of bread is Taftan made of?
Taftan, taftoon, taftun (Persian: تافتون, romanized: tâftun; Urdu: تافتان) or nân-e tâftun (Persian: نان تافتون) is a leavened flour bread from Persian, Pakistani and Indian (notably Uttar Pradesh) cuisines. This bread is made with milk, yoghurt, and eggs and baked in a clay oven.
How long does it take to make taftoon with yeast?
Pour the yeast mixture into the center of the flour and gradually work in. 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 ¾ cup water as the dough will take (as the dough is beaten it will be able to take a little more water ).
What’s the best way to make taftoon flat bread?
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. 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.