Iranian Persian bread

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Iranian Persian bread is a type of Persian bread in Iran. They have a crusty finish while remaining soft inside and can be made in a variety of sizes. You can sprinkle some sesame seeds or caraway seeds before baking.

 Iranian Persian bread

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Iranian Persian bread
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Iranian Persian bread

Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Servings: 6 bread
Calories: 139kcal
Author: Luda huang


  • 8 oz Unbleached white bread flour
  • 1/2 oz Fresh yeast
  • 1 tsp Salt
  • 2/3 cup warm water
  • Oil for brushing


  • Sift the flour and salt into a bowl. Make a well in the centre.
    Unbleached white bread flour
  • Mix the yeast with the luke warm water. Pour it into the centre of the flour, sprinkle a little flour over and leave in a warm place for 15 minutes. Mix to a dough, then turn out into a lightly floured surface and knead for 8 – 10 minutes until smooth and elastic.
    Iranian Persian bread dough
  • Place in a lightly oiled bowl, cover with an oiled clear film and leave to rise for 45 – 60 minutes, or until doubled.
  • Knock back the dough and turn out to a floured surface. Divide the dough into 6 equal pieces and roll each one to about 4 x 2 inch ( 10 x 5 cand about 12 in ( 1 cthick. Space well apart on the baking sheets, and make four slashes in the tops.
    Knock back the dough
  • Cover the breads with lightly oiled clear film and leave to rise, in a warm place, for 20 minutes.
  • Sprinkle a few sesame seeds. Meanwhile, preheat the oven to 400 F 200 C . Brush the breads with oil and bake for 12 – 15 minutes, or until pale golden. Serve warm.
    Iranian Persian bread


Calories: 139kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg

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