LAVASH Bread
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Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir
Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.
BARBARI Bread
Barbari bread is a type of yeast leavened Hazara flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin that is similar to pretzels or lye roll’s skin due to the Maillard reaction that occurs during baking. Before baking it is glazed with a mixture of flour and water.
TAFTOON Bread
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Aftan or Taftoon is a leavened flour bread from Iranian, Indian and Pakistani cuisines. It is made with refined flour, milk, yoghurt, and eggs and baked in a clay oven. It is sometimes flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds.
Bread baking steps
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Bread is usually made from wheat flour dough that has risen with the help of leavened dough and increased its volume, this dough is baked in the oven, which exists in different models today.
In the middle east, different types of traditional bread are baked, such as Lavash, Sangak, Barbari, Taftoon, etc.
sangak bREAD
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In Persian ‘Sangak’ means little stone. The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds.
Sangak bread was traditionally the bread of the Persian army. It is mentioned for the first time in the 11th century. Each soldier carried a small quantity of pebbles which at camp were brought together to create the “sangak oven” that would bake the bread for the entire army. It was eaten with lamb kabab.