06/05/2026
Before pizza. Before burgers. Before sandwiches.
Persians were baking some of the world’s most incredible breads.
🥖 Sangak — baked on river stones.
🥖 Barbari — thick, chewy, and unforgettable.
🥖 Lavash — so influential it’s recognized by UNESCO.
🥖 Taftoon — the everyday bread of generations.
🥖 Shirmal — infused with saffron and once enjoyed by royalty.
🥖 Komaj — a bread made for celebration.
But Persian bread is more than flour and water.
It’s the smell of a neighborhood bakery at sunrise.
It’s breakfast with feta, walnuts, and fresh herbs.
It’s tea with grandparents.
It’s the first thing placed on the table when a guest arrives.
For thousands of years, bread has been at the heart of Persian hospitality, culture, and family.
❤️ Which Persian bread is your favorite?
👇 Comment below:
BARBARI • SANGAK • LAVASH • TAFTOON • SHIRMAL • KOMAJ
Save this post for your next trip to Iran—or your next visit to Maman Joon Kitchen.