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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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)
Directions
Step 1
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.
Step 2
Add the wholemeal flour, all-purpose flour, and salt into the bowl. Mix well to combine.
Step 3
Add the yogurt and olive oil into the dry mixture and stir until the dough begins to come together.
Step 4
Transfer the dough onto a lightly floured surface and knead it for 8-10 minutes until the dough becomes smooth and elastic.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Optional: Sprinkle nigella seeds over the top and press gently to stick.
Step 9
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.
Step 10
Repeat with the remaining dough balls.
Step 11
Serve warm, brushed with an optional touch of olive oil or alongside your favorite Persian dishes.
Nutrition Facts
| Serving size | (694.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1711.3 |
| Total Fat 38.1g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 2.7mg | 0% |
| Sodium 2413.2mg | 0% |
| Total Carbohydrate 302.7g | 0% |
| Dietary Fiber 36.5g | 0% |
| Total Sugars 8.8g | |
| Protein 54.5g | 0% |
| Vitamin D 21.6IU | 0% |
| Calcium 220.0mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 1566.5mg | 0% |
Source of Calories