Taftoon Persian Wholemeal Flat Bread
Experience the rich heritage of Persian cuisine with Taftoon, a soft and flavorful wholemeal flatbread that’s perfect for pairing with hearty stews, grilled meats, or enjoying on its own. Made with a balanced blend of wholemeal and all-purpose flours, this flatbread has a delightful nutty flavor and chewy texture, enhanced by the tangy addition of yogurt and the subtle aroma of olive oil. The use of dry active yeast ensures a beautifully airy bread, while an optional sprinkle of nigella seeds adds an authentic touch and a pop of earthy flavor. Ready in just over 90 minutes, including resting time, this stove-top bread is cooked to golden perfection on a skillet, making it an easy, no-oven-needed recipe. Ideal for everything from weeknight dinners to Persian-inspired feasts, Taftoon is proof that homemade bread can be both simple and spectacular.
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Recipe Information
Ingredients
- 300 grams Wholemeal flour
- 100 grams All-purpose flour
- 2 teaspoons Dry active yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 200 milliliters Warm water
- 3 tablespoons Plain yogurt
- 2 tablespoons Olive oil
- 1 teaspoon Nigella seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the warm water, dry active yeast, and sugar. Stir and let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
Add the wholemeal flour, all-purpose flour, and salt into the bowl. Mix well to combine.
Add the yogurt and olive oil into the dry mixture and stir until the dough begins to come together.
Transfer the dough onto a lightly floured surface and knead it for 8-10 minutes until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm, draft-free spot for about 1 hour, or until it doubles in size.
Once the dough has risen, punch it down gently to release the air. Divide the dough into 6 equal portions and shape each portion into a ball.
Preheat a flat skillet or tawa over medium heat. Meanwhile, roll out each dough ball into a thin, round flatbread, about 20-25 cm in diameter.
Optional: Sprinkle nigella seeds over the top and press gently to stick.
Place one flatbread on the preheated skillet. Cook for 1-2 minutes, or until bubbles form and the bottom develops golden spots. Flip and cook the other side for another 1-2 minutes.
Repeat with the remaining dough balls.
Serve warm, brushed with an optional touch of olive oil or alongside your favorite Persian dishes.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 8.8 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 220 mg | 17% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
