Taftan is a soft Iranian bread made from yeasted dough enriched with yogurt and egg. The dough is scored with its signature diamond pattern, brushed with melted saffron butter and baked. Its flexible, tender texture makes it easy to pack for a picnic.
Mix the yeast with the warm water and sugar. Let it stand for 5 minutes, until foamy.
Add the yogurt, egg, flour and salt to the foamy yeast mixture. Knead until a soft dough forms.
Cover the dough and let it rise in a warm place for 10 minutes, until it has grown by about half.
Flatten the dough and score its signature diamond pattern with a knife. Brush with melted saffron butter and sprinkle with nigella seeds.
Bake in an oven preheated to 220°C / 430°F for 12 minutes, until golden on top.
When scoring the diamond pattern, do not cut too deeply. If you cut all the way through, the dough will not rise properly in the oven. Allergens: contains wheat (gluten), milk and dairy products (yogurt, butter), and eggs.
Safran bende hiç yoktu, editör notundaki gibi zerdeçal kullandım ve rengi gayet güzel bir sarıya döndü. Baklava desenini ilk denememde tam simetrik açamadım ama tadı yine de çok iyiydi.
Zerdeçal gerçekten pratik bir çözüm, aromada küçük bir fark olsa da rengi neredeyse aynı veriyor. Desen simetrisi de tıpkı barbari'de olduğu gibi pratikle gelir, ilk denemede düzensiz olması gayet normal.
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