📝 About This Recipe
Naan-e Taftoon is a traditional Persian leavened flatboard, historically baked in a clay 'tanour' oven to achieve its signature bubbly texture and scorched bottom. Infused with the delicate aroma of saffron and dusted with nigella seeds, this bread is prized for its balance of a soft, pillowy interior and a slightly crisp exterior. It is the essential centerpiece of the Iranian table, perfect for scooping up savory stews or wrapping around fresh herbs and feta.
🥗 Ingredients
The Yeast Bloom
- 1/2 cup Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Whole wheat flour (for authentic texture and nuttiness)
- 1/4 cup Greek yogurt (plain, full fat, at room temperature)
- 3 tablespoons Vegetable oil (neutral oil like grapeseed or canola)
- 1 1/2 teaspoons Fine sea salt
- 3/4 cup Warm water (additional for the main mix)
The Topping and Garnish
- 1/4 teaspoon Saffron threads (crushed and steeped in 1 tbsp hot water)
- 1 Egg yolk (for the golden wash)
- 1 tablespoon Nigella seeds (also known as black cumin)
- 1 tablespoon Toasted sesame seeds (white or brown)
- 2 tablespoons Melted butter (for brushing after baking)
👨🍳 Instructions
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1
In a small bowl, combine the 1/2 cup warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, and sea salt.
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3
Make a well in the center of the dry ingredients. Pour in the yeast mixture, the additional 3/4 cup warm water, yogurt, and vegetable oil.
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4
Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms. If the dough is too sticky, add flour one tablespoon at a time.
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5
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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6
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Punch down the risen dough to release air. Divide it into 6 equal portions and roll each into a smooth ball. Cover the balls and let them rest for 15 minutes.
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8
While resting, preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack. This high heat mimics the clay oven environment.
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9
In a small ramekin, whisk the egg yolk with the prepared saffron water to create the glazing liquid.
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10
On a floured surface, roll one dough ball into an oval or circle about 1/4 inch thick. Use your fingertips or a fork to press deep indentations across the surface, which prevents the bread from puffing up like a pita.
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11
Brush the surface lightly with the saffron-egg wash and sprinkle generously with nigella and sesame seeds.
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12
Carefully transfer the dough onto the hot pizza stone or baking sheet. Bake for 3-5 minutes until the bread is puffed with golden-brown charred spots.
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13
Remove from the oven and immediately brush with a little melted butter. Wrap the finished bread in a clean kitchen towel to keep it soft while you bake the remaining batches.
💡 Chef's Tips
Always use a combination of flours; the touch of whole wheat provides the authentic 'tanour' flavor that 100% white flour lacks. If you don't have a pizza stone, use a heavy cast-iron skillet turned upside down for excellent heat retention. Do not skip the finger indentations; they are functional, ensuring the bread stays flat and develops the correct chewy texture. To keep the bread soft for the next day, store it in a sealed plastic bag once it has cooled completely. If your yeast doesn't foam in Step 1, discard it and start over with fresh yeast; your bread will not rise otherwise.
🍽️ Serving Suggestions
Serve warm with 'Sabzi Khordan'—a platter of fresh mint, tarragon, radishes, and walnuts. Pair with a bowl of 'Abgoosht' (lamb and chickpea stew) for a traditional Persian feast. Spread with thick whipped feta cheese and a drizzle of honey for a sophisticated breakfast. Accompany with hot Persian black tea brewed with cardamom pods. Use as a base for 'Kabab Koobideh' to soak up the delicious juices from the grilled meat.