Nān-e Lavāsh [Thin Flatbread | vegan]
A ubiquitous, paper-thin flatbread. This home-kitchen adaptation of the ancient *saj* baking method uses a cast-iron skillet to achieve the signature blistered puff and soft, flexible fold.
Breads
In Iran, bread (*nān*) is a cultural anchor treated with profound reverence. This section documents staples of the Persian bakery.
Nān-e Sangak [Whole Wheat Flatbread | vegan]
*Nān-e Sangak*, or “little stone bread,” is an ancient Iranian staple. This recipe adapts the classic pebble-baked method for a home oven, utilizing a highly hydrated dough baked directly on a blazing hot steel to achieve its signature dimpled crust.
![Nān-e Barbarī [Thick Flatbread | vegan]](https://storage.ghost.io/c/09/a7/09a78195-b76f-49a6-9ea0-372bdb965abb/content/images/size/w720/2026/05/c583a7b0-5ead-45f7-9edc-7f19acb78120-1_all_49934.jpg)
Nān-e Barbarī [Thick Flatbread | vegan]
One of Iran's most popular and recognizable flatbreads. The name references the Barbari people of Khorasan, a historical region in northeastern Iran, from where the bread is said to originate.