Nany

Nany, also known as Nan-e, is a type of flatbread originating from Iran. It is one of the most popular and widely consumed bread varieties in Persian cuisine. Nany is traditionally baked in a tandoor oven, which gives it a characteristic chewy texture and slightly smoky flavor. The dough is typically made from wheat flour, water, and salt, and can sometimes include a small amount of yeast.

The preparation of nany involves several steps. The dough is kneaded until smooth and elastic, then allowed to rise. It is then flattened and stretched into thin rounds or oval shapes before being slapped onto the hot walls of the tandoor. The high heat of the oven cooks the bread quickly, resulting in a soft interior and a slightly crisp exterior. Often, nany is decorated with patterns or seeds before baking.

Nany is a staple food and is eaten with almost every meal in Iran. It serves as a versatile accompaniment to stews, kebabs, and various other dishes. It can also be used to scoop up dips and sauces. The bread is known for its simplicity and its ability to complement a wide range of flavors. Its cultural significance is such that it is often associated with hospitality and everyday life in Persian households.