Taftan Calories Calculator
Taftan is a traditional Pakistani leavened flatbread flavoured with cardamom and sometimes saffron, lighter in sweetness than sheermal but more aromatic than plain naan. Baked in a tandoor and brushed with a milk-saffron glaze. At approximately 295 kcal per 100g, a medium taftan (~110g) delivers around 325 kcal.
Taftan Calculator
To burn about 295 kcal you may need roughly:
✨ Healthy Alternative Tips
Taftan nutrition tips
Taftan is lighter than sheermal and slightly less rich than roghni naan. It still contains refined flour (maida) and some added fat from the dough enrichment. The cardamom and saffron flavour makes it aromatic and distinctive — particularly well-suited as accompaniment to nihari, haleem, or seekh kabab.
How to use this calculator
Half a taftan (~55g, ~162 kcal) is a reasonable serving with a main meal. Pair with a lean protein dish to balance the refined carbohydrate of the bread. For daily bread, plain wheat chapati has a lower calorie-per-piece profile.
Best for fitness goals
Taftan is best enjoyed as an occasional festive bread rather than a daily staple for those watching calories. One medium taftan provides 47g carbohydrates — adequate pre-workout carbohydrate fuel. For fat loss phases, switch to whole wheat chapati for daily bread.
Taftan Calories Guide — Portion Size Table
| Portion / Goal | Estimated Calories | Best Use |
|---|---|---|
| Small (~80g) | ~236 kcal | Light portion |
| Medium (~110g) | ~325 kcal | One taftan |
| Large (~140g) | ~413 kcal | Generous serving |
Taftan — Pakistan's Aromatic Cardamom Bread
Taftan is one of Pakistan's most aromatic and distinctive breads — a leavened flatbread with Persian culinary origins that found its most enduring home in the food cultures of Lahore, Hyderabad, and Karachi. The bread is distinguished by the flavour of ground cardamom (elaichi) worked into the dough and sometimes a light saffron wash applied to the surface before baking. Unlike the boldly sweet sheermal, taftan's sweetness is subtle — the dominant sensory experience is the warm, floral fragrance of cardamom that perfumes the bread and makes it an ideal companion to intensely savoury dishes like nihari, haleem, and seekh kabab, where the aromatic bread contrasts with the bold spicing of the meat.
The dough for taftan is made from refined flour (maida), yeast, warm milk, ghee, egg, a small amount of sugar, and the essential cardamom. The shaped rounds are baked in a tandoor where the high heat creates the characteristic puffy texture and slightly blistered surface. In traditional naan shops across Pakistan, taftan shares shelf space with sheermal and roghni naan — the three forming a triad of enriched, festive breads that are pulled out for special occasions while plain chapati and naan handle daily meals.
Taftan Nutrition
| Nutrient | Per 100g | Per 110g medium taftan |
|---|---|---|
| Calories | 295 kcal | 325 kcal |
| Protein | 8g | 9g |
| Carbohydrates | 52g | 57g |
| Fat | 7g | 8g |
Activity Burn
| Activity | Time to burn 325 kcal |
|---|---|
| Brisk walking | ~56 minutes |
| Jogging | ~28 minutes |
| Swimming | ~33 minutes |
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FAQs
How many calories in taftan?
A medium taftan (approximately 110g) contains around 325 kcal. A smaller version (~80g) is approximately 236 kcal.
What is taftan bread?
Taftan is a Persian-influenced Pakistani leavened flatbread made from refined flour, enriched with milk, egg, and ghee, and flavoured with ground cardamom and sometimes saffron. It is softer and more aromatic than plain naan.
Is taftan the same as sheermal?
They are similar but distinct. Sheermal is sweeter and heavier with more saffron milk. Taftan is more cardamom-forward, slightly less sweet, and typically lighter. Both are festive breads with Mughal culinary origins.
What does taftan taste like?
Taftan has a soft, slightly sweet, cardamom-fragrant taste with a tender crumb. The subtle warmth of cardamom is the defining flavour, distinct from the saffron-milk sweetness of sheermal.
Where is taftan popular in Pakistan?
Taftan is closely associated with Hyderabad (Sindh) and the Old City food culture of Lahore and Karachi. It is also produced in naan bakeries across all major Pakistani cities and is popular at traditional breakfast events.
Nutritional data based on standard Pakistani recipes and regional food databases. Values vary by preparation method, oil quantity, and portion size. Use as a general guide only. See our Data Sources and Methodology pages.