Fig. 2

The special bread of ethnic groups. a Yukha bread is considered as a National Cultural Heritage of Iran and is baked in North Khorasan Province. b Bishmeh bread is sweet and prepared by Torkamans in Golestan province in the north of Iran. c Kelichehnoon bread that was baked in Mazandaran province as a ceremonial bread, long-term storage, especially for travel, shepherds, and herdsmen. d Lako bread, the basic flour in this bread is rice flour and is baked in Gilan province that was located in the coastline of Caspian Sea. e Kalaneh bread is baked in Kurdistan province. This bread made of flour, milk, scallions, and butter and baked on a metal pan. f Seyyah and Shelkin bread are baked in Khuzestan province by Arabs. Seyyah bread made of rice flour and should be eaten warm. Shelkin bread is wheat-based bread and should be eaten with ghee and concentrated syrup of date. g Oak bread is baked in Kohgiluyeh and Boyer-Ahmad province. h Mahyaweh bread is baked in Hormozgan province. i Gerdeh, syserk, ponary, and halekary are baked in Sistan and Baluchestan province