One of the best memories I have of my travels around Iran is buying bread in the morning, which was our breakfast meal with some fresh cheese and dates. We would get each ingredient from different vendors in the market and eat in one of the amazing squares. In each city we found different styles of bread, but it’s usually flat and cooked in a tandoor oven. Of course, reproducing a tandoor oven at home is not really possible, so the best way you can cook this flatbread is on a hot non-stick frying pan. This simple recipe, taken from the stunning book Saffron Tales, is not only an exotic exploration from the usual ways of making bread, but also a great solution for those midweek evenings when you don’t really have the time to go through the whole bread making process. Makes 16 flat breads, which must be consumed on the spot, so reduce your ingredients if you need less.