When Persian cook Mahin Gilanpour Motamed makes her addictive Persian flatbread, she uses store-bought pizza dough to save time. The trick is pulling and stretching the dough so it forms the classic ...

On the Taste Atlas list, Nan-e Barbari took third place, followed by Butter Garlic Nan from India in second place and Roti Canai from Malaysia topping the list. Iran’s Nan-e Sangak and Nan-e Shirmal ...

In 2018, pastry chef Sahar Shomali was between restaurant jobs — she’d concluded career-making stints at Spago and Lucques and would soon be making desserts at Hearth & Hound — when she was gripped by ...

In the UK, Amir Parsa was a chemical engineer researching the fabrication of printed circuit boards, and in Iran he had his own chemical manufacturing company. But when he moved to the U.S. seven ...

This recipe is one of Slate’s 10 Best Recipes of 2025. This Persian flatbread (full name: nan-e barbari) is pillowy, chewy, and literally heaven. It’s traditionally paired with a briny feta-like ...