WANA (May 29) – The sun has not yet risen, and it’s not yet six in the morning, but the line at the bakery is already long, as always. The smell of fresh Iranian bread, like a sweet spell, drifts through the alley, waking the sleepy passersby.

 

An old man, his hands dusted with flour, spreads a ball of dough on a special cushion and, with a motion that can only come from years of practice, slaps it onto the wall of the stone oven. The bread puffs up, steam rises, and its aroma dances in the air.

 

Bread in Iran is not simply food; it is a permanent part of the “sofreh” (a cloth spread on the ground or carpet for meals in Iran), known as a symbol of blessing. People regard bread as “God’s blessing,” and if a piece falls to the ground, few would walk past it indifferently. Iranians bend down, pick it up, and place it somewhere high—on a wall or near a lamppost—so that it is not treated with disrespect.

An Iranian village woman baking local bread. Social media/ WANA News Agency

The Variety of Bread in Iran

Just like Iran itself, which has four seasons and a thousand colors, Iranian breads are also diverse and varied. In Tehran, Tabriz, Isfahan, or even the most remote border villages, bakeries are always present. They are busier in the mornings and evenings.

 

And if you have time, you can stop and watch; see how bread is born right before your eyes. From taking the dough, kneading it, scoring it, to sticking it onto the oven. The bakers’ movements are performed with a special rhythm and coordination; it’s like an ancient dance passed down from generation to generation.

 

Generally, there are four official types of bread in Iran that can be found almost everywhere.

Sangak Bread. Social media/ WANA News Agency

Sangak Bread

Sangak bread is elongated, crispy, and baked on hot pebbles. It is said that in the 16th century, Sheikh Baha’i designed this bread and its baking method. Even after five hundred years, Sangak bread is still baked in the traditional way.

 

Although nowadays, industrial versions are available for fast-paced urban life, traditional tandoori Sangak bread is decorated with sesame seeds or dried herbs and has a flavor that no machine can replicate. It is the most nutritious among Iranian breads.

Sangak Bread Tandoor. Social media/ WANA News Agency

Barbari Bread

Barbari bread is thicker, with grooves on its surface, golden-colored, and usually topped with sesame or black seeds. No one knows exactly where it was first baked, but there are many stories:

 

In one account, this bread came to Tehran with the migration of the Hazara people from Afghanistan. These people, fleeing oppression, settled behind the Masoudieh mansion and baked bread with grooves on the dough, in the style of “Panjeh-kesh” (finger-pulled). The Tehranians gave these migrants the nickname “Barbar”, and their bread became known as “Barbari.”

 

In another narrative, Barbari bread originated from the Ottoman army; a wartime bread baked with whole wheat flour for soldiers. Its name was “Kalach” — black bread. Later, when it reached Iran, its name changed to Barbari bread.

Barbari Bread. Social media/ WANA News Agency

The third story rises from the history of the 1917 Russian Revolution; Iranians returning from Baku brought with them a different kind of bread, which was first baked in Gilan and Mazandaran and then spread to other cities.

 

We may not know which story is true, but what is clear is that Barbari bread is now an inseparable part of the Iranian table — a bread that carries the scent of migration, history, and memory.

 

Taftoon Bread

Taftoon is a round, thin, and soft bread that is more common in villages but also in city bakeries. The word “Taftoon” comes from “Tafan,” which means “heating.” According to the Iranian national epic book Shahnameh, Iranians have prepared Taftoon bread for centuries. This Iranian bread’s traditional cooking method is baking it in a clay Tandoor called “Tanoor.” It is simpler than other breads and is also recognized in India and Pakistan.

Taftoon Bread. Social media/ WANA News Agency

Lavash Bread

Lavash is a very thin and light bread, suitable for traveling and long-term storage. Armenia, Azerbaijan, and Georgia also have it, but Iranian lavash has its own story. In 2014, Armenia registered this bread on UNESCO’s Intangible Cultural Heritage list. After that, Iran, Turkey, Kazakhstan, Kyrgyzstan, and Azerbaijan joined in.

 

But Iran is not just about these four breads. Every city and region has its own bread. In Kerman, Komaj bread; in Zahedan, Tanoori bread; and in Lorestan, dry bread. Most of the local breads are often known as “Fatir” and don’t have a special name, but they have an astonishing variety in taste and shape.

 

It is worth mentioning that breads in Iran are not limited to those mentioned here; if you wish to have breads like baguette, burger buns, and so on, they are also available in Iran.

Lavash Bread. Social media/ WANA News Agency

Iran, the Land of Breads

If you ever become a guest of this land, go to a bakery early one morning. Stand and watch. Take a deep breath of the smell of bread. Wrap the hot bread in a piece of cloth and find a place to sit. At that moment, more than any museum or historical monument, you will encounter the spirit of Iranian culture.

 

But keep in mind, to truly savor the authentic taste of bread, you need a little patience. Fresh hot bread that comes out of the oven should not be immediately put inside plastic or on a cloth. That’s why, usually, a small metal mesh table is placed next to the bakery so that people can place their bread on it to cool for a few minutes to prevent it from steaming and becoming doughy.

 

When buying Sangak, don’t forget to be careful! Small, hot stones may still be stuck to the bread. To avoid burning your hands or accidentally eating them, look closely at the bread before it is wrapped.