One of Iran's softer-textured breads, taftan is made from a yeasted dough enriched with yoghurt and egg, scored with a characteristic diamond pattern and brushed with saffron-infused melted butter before baking. Its soft, foldable texture makes it a bread that travels well in a picnic basket without falling apart.
Mix the yeast with the lukewarm water and sugar, then let it sit for 5 minutes until foamy.
Add the yoghurt, egg, flour and salt to the foamy yeast mixture and knead into a soft dough.
Cover the dough and let it rise in a warm spot for 10 minutes, until it grows by about half.
Flatten the dough and score it with a knife into the characteristic diamond pattern, then brush with the saffron-infused melted butter and sprinkle with nigella seeds.
Bake in an oven preheated to 220°C for 12 minutes, until golden on top.
Don't press the blade too deep while scoring, or you'll cut all the way through and the dough won't rise evenly in the oven. Allergens: contains wheat (gluten), milk and dairy (yoghurt, butter), egg.
If you can't find saffron, a pinch of turmeric works as a substitute; the colour comes out similar, though the aroma stays milder.
Admin DadaGastro · verified in test kitchenSafran 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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