This is Barbari bread, thick flat bread made with whole wheat flour or white flour, with either white or black sesame seeds sprinkled on top. The bread is usually between 70cm to 80cm long, and 25cm to 30cm wide. It is the most common style baked in Iran. It is served in restaurants with Lighvan cheese of ewe's milk, similar to feta cheese. Good dipped in soup too!
This is Sangak bread, baked on a bed of small river stones in an oven. Sangak bread was traditionally the bread of the Persian army. It is mentioned for the first time in the 11th century. Each soldier carried a small quantity of pebbles which at camp were brought together with the "sangak oven" and used to cook the bread for the entire army.
This bread was too big to take home, so it was cut into more manageable chunks. Great popped into the toaster!