Abstract

Background Bread making has a long history in Iran. Because of the inseparable relationship between Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and consumed throughout the country. The present work aims at documenting and providing information about breads of Iranian cuisine.

Methods The required information was obtained via a direct face-to-face questionnaire-based survey among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country.

Results More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main categories: the first group includes breads that are consumed all around the country, and the second group consists of those that are prepared in special regions, or by ethnic groups.