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Fig. 1 | Journal of Ethnic Foods

Fig. 1

From: Characteristics of different ethnic and traditional bread from the perspective of Islamic traditional medicine

Fig. 1

a Mahyaweh bread is baked in Hormozgan province. During baking, Mahyaweh (which is a liquid obtained from sardines), eggs and cheese sardines, eggs, and cheese are rubbed on it. b Oak bread is prepared in Kohgiluyeh and Boyer-Ahmad province after certain processing on oak fruit and has some medicinal properties. c Lavash bread is thin and is made from unleavened dough. d Taftoon is a flatbread made from wheat flour without bran, water, salt, industrial yeast, or sourdough, and is baked on a hot surface. e Barbari bread hardens after staleness and is baked in two simple and decorated types with sesame seeds. f Sangak bread, is popular among the people of Iran in terms of taste, flavor, as well as easy digestion and health

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