traditional Iranian staple made with simple ingredients
Taftan is the name of a town in the south-eastern province of Sistan and Baluchestan. I remember standing in the queue at the bread shop watching the baker as he spread his dough on an oval pillow and threw it against the walls of the furnace. The most fascinating part was to watch the bubbles form when the bread touched the oven’s scalding hot walls.
ingredients
- 350g (2 3⁄4 cups) plain flour
- 150ml (1⁄2 cup) room- temperature yoghurt
- 150ml (2⁄3 cup) milk heated to 48°C/ 120°F
- 3.5g (1 tsp) dried yeast
- 2g (1⁄2 tsp) baking powder
- 2g (1 tsp) salt
- a drizzle of vegetable oil to cook each flatbread
preparation
- place all the ingredients other than the vegetable oil into a large bowl
- mix well
- rest at room temperature for 30 minutes
- you want the dough to be sticky; it will be hard to handle but be mindful not to add too much flour or you will end up with tough, chewy flatbreads
- flour your hands, the rolling pin and the surface
- shape the dough into small balls
- roll each one into a centimetre thick circle with the rolling pin
- sing a knife, make small cuts in the dough - this will allow air to escape when cooking
- shake off the excess flour - if you don’t, it will burn in the pan
- lightly oil a hot, thick-bottomed pan
- cook each dough on one side until small bubbles start to appear
- flip and wait until the other side has browned slightly
- wrap the breads in a kitchen towel as you go along to stop them from drying out
If you wish to organise a casual luncheon, a business gathering or a joyfull wedding in Belgium or The Netherlands, please take a look at the catering options and contact me to see how we can turn your event into a memorable happening.All 50 recipes in my cookbook have 5 major ingredients, carefully chosen to respect the original dishes on which they are based. You can easily order my cookbook online or come pick it up. Participants to a workshop get a €5 discount.Join others and learn how to cook and bake a four-course Persian meal. All workshops are held in Belgium or The Netherlands and participants get a €5 discount on my cookbook.You can find many recipes on the website. Most recipes use Persian cooking essentials like indigenous herbs, spices, nuts and fruits. You can also find 50 recipes in my cookbook.Many cities in Iran are on the UNESCO heritage list. Read some culinary travel stories on how I experience my country or learn more about its culture and history.My professional approach of food photography makes your recipes and food products shine in cookbooks, product packaging, online use, catalog or menus.Follow me on Instagram to view my latest updates. In case of any questions or reservations please do not hesitate contacting me by filling in the form.
