TAFTAN BREAD RECIPE

Taftan or taftoon  is a  leavened bread  hailed from Persia,  baked in a clay oven.

I  discover this flatbread while watching a cookery show on television,   I  did some research. found out that it  could be made without yeast with just water. milk or yogurt salt and whole wheat flour.   My Taftan Bread  recipe adapted  from various sources use yeast, milk and oil.

The dough was really sticky and hard to shape.  You can add some flour by a tablespoon but not too much otherwise it turns really hard.

On a floured board, roll out each ball into a circle.  thin it out  so the edges are thicker. Prick the dough  with fork leaving the sides.

I can't believe how much better this  Taftan Bread  tastes than takeaway flatbread, even my hubby wanted more!.

Other flat bread recipes you should check out:

Dry Fruit Naan

Focaccia

Caramelized Onion Flatbread

TAFTAN BREAD RECIPE
Yield  :  4

2 cup all purpose flour
1.5  tsp instant yeast
2 tablespoon yogurt
2 tablespoon  sugar
3/4  tsp salt
2 tablespoon  oil
3/4  cup  warm  milk
2 tsp onion seeds/sesame seeds

METHOD

In a mixing bowl, combine flour, yeast, sugar and salt.

Mix in yogurt, ghee/oil and gradually add  milk.

Forms into soft dough using a mixer or by hand.  Knead by hand until smooth.   The dough is very sticky.

Transfer dough onto greased and covered bowl. Let rise until double for 1 hour or more.

Punch dough down. Divide into 4 portion.

Roll out each ball into  round.   Prick dough with a fork except the edges.   The edges should be thicker than the rest of the dough.
Complete the rest of the dough.  Rest the dough for 30 minutes. Sprinkle onion/sesame seeds over the dough, press lightly.

Preheat oven at 200 C.   Bake until golden brown for 15 minutes. .

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