Breads, Persian

Among various Persian breads available in this country is nan-e sangak, or stone bread, a flat, rectangular loaf 3 feet long, 18 inches wide, and 1 inch thick. It is baked over hot stones—hence the name—and served warm. Nan-e barbari, a flat, oval loaf about 2 inches thick, is eaten very fresh and warm, usually for breakfast. Nan-e lavash, the oldest known Middle Eastern bread, is a light, crusty oval or disk about 2 feet wide. In Iranian villages it once was baked every few months in a tanour, or bread oven, then wrapped in a clean cloth and used as needed, for it keeps very well. Nowadays it is baked fresh every afternoon. Nan-e sangak is sold at Persian groceries; nan-e barbari and nan-e lavash are sold at both Persian groceries and supermarkets. Nan-e sangak and nan-e barbari should be warmed for 2 minutes on the center rack of a preheated 400°F (200°C) oven. Nan-e lavash needs only a minute for perfect consistency.