Veracruz-style Taftoon Bread

Ingredients

While the original Iranian Nan-e Taftoon is typically made with ingredients like wheat flour, yeast, and water, the Veracruz-style Taftoon Bread incorporates local ingredients and flavors to adapt to the cuisine of Veracruz. The Veracruzano version includes the addition of lime zest and cilantro, giving it a refreshing and vibrant twist. The cooking technique remains similar, with the bread being baked in a hot oven to achieve the desired texture and crust. We alse have the original recipe for Nan-e taftoon, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) lime zest 1 tablespoon (15ml) lime zest
• 2 tablespoons (30g) chopped fresh cilantro 2 tablespoons (30g) chopped fresh cilantro
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 packet (7g) active dry yeast 1 packet (7g) active dry yeast

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 36g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes foamy.
2. 2.
   Add the flour, salt, olive oil, lime juice, lime zest, and chopped cilantro to the bowl. Mix well until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F) and place a baking stone or baking sheet inside to heat up.
6. 6.
   Punch down the risen dough and divide it into 4 equal portions. Shape each portion into a round or oval shape, about 1/4 inch thick.
7. 7.
   Carefully transfer the shaped dough onto the preheated baking stone or baking sheet. Bake for 12-15 minutes or until the bread is golden brown and cooked through.
8. 8.
   Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Lime zest — Make sure to wash the lime thoroughly before zesting to remove any wax or dirt. Use a microplane or fine grater to zest the lime, being careful not to include the bitter white pith.
• Fresh cilantro — Rinse the cilantro leaves well and pat them dry with a paper towel before chopping. For a milder flavor, you can remove the stems and use only the leaves.

Tips & Tricks

• For a spicier version, add a finely chopped jalapeño or serrano pepper to the dough.
• Serve the Veracruz-style Taftoon Bread with traditional Veracruzano dishes like Huachinango a la Veracruzana (Veracruz-Style Red Snapper) or Pollo Encacahuatado (Chicken in Peanut Sauce).
• If you don't have a baking stone, you can use a baking sheet lined with parchment paper instead.
• To enhance the flavor, brush the baked bread with melted butter or olive oil as soon as it comes out of the oven.
• Leftover bread can be stored in an airtight container at room temperature for up to 2 days or frozen for later use.

Serving advice

Serve the Veracruz-style Taftoon Bread warm or at room temperature. It is best enjoyed fresh out of the oven, but can also be reheated in a toaster or oven to regain its crispiness.

Presentation advice

Present the Veracruz-style Taftoon Bread on a wooden cutting board or a colorful Mexican-inspired plate. Garnish with a sprig of fresh cilantro and a lime wedge for an extra touch of freshness.