Interesting how the Farsi word for bread (nan) is similar to the Indian term. Linguistic history often gives a sense of how much we all have in common and how far back that shared history really goes. Especially when kebab, stews and soups are involved, Iranian breads are a staple of the Iranian table and culinary experience. The thin, flaky, sometimes almost paper-y (wallpaper-y) bread found widely throughout the Middle East and neighboring regions.
Sangak is a stretchy elliptical bread usually baked on a bed of small stones or pebbles. Sangak is among the most common type of bread you’ll find served across Iran, and comes plain or in varieties topped with sesame or other seeds. If you’ve done everything right, you should have secured a few slabs of sangak as gifts (that is, for free from local bakers) along your travels across Iran.
Barberi is a thick oval-shaped bread. It's also the ubiquitous bread staple of the northwestern Iranian town of Tabriz. Barberi is perfect to bring along and share on train ride from Tabriz to Istanbul. Our guide, Ali, knew this and bought us a bagful to help us survive our 60-hour journey.
Iranian Cuisine
