Nan-e khoshk (نان خشک), literally “dry bread”, is a traditional type of Iranian bread known for its low water content and long shelf life.
Thanks to its durability, it is considered a staple food in Iranian households and is commonly consumed throughout Iran.
Nan-e khoshk is made from a simple dough of flour, water, and salt. After preparation, the dough is rolled out into thin flatbreads, which are often sprinkled with various seeds. These are baked for a very short time in an oven at high temperatures. The result is a thin, crispy, very dry bread that can be stored for a long time without losing its flavor or quality.
Nan-e khoshk has many regional variations. Different regions use various preparation methods, types of ovens, and ingredients. It can be enriched with aromatic herbs, caraway, sunflower, pumpkin, sesame, fennel, and other seeds. The dough can be either salty or slightly sweet.
It is often served with soups, cheeses, yogurts, or different types of spreads. Due to its long shelf life, it is especially popular in areas with limited access to fresh bread. It is also ideal for travel. In the past, this type of bread was an essential part of provisions for long journeys or during the winter months.
I had the chance to taste nan-e khoshk prepared with sunflower and sesame seeds. The bread was delightfully crispy, very aromatic, and had a pleasant nutty flavor thanks to the seeds used. It reminded me a lot of European crackers.
Bon appétit!
