Persian breads sangak, barbari, taftoon, lavash

Based on the provided sources, specific daily bread production and home-vs-restaurant consumption patterns for Attari, Shater Abbass, and Ekbatan bakeries cannot be determined. The sources only describe Shater Abbass Bakery & Market as a Persian bakery and grocery store in Westwood, Los Angeles, offering fresh baked goods and Persian specialty items ^[1]. However, no details are given about which specific Persian breads (sangak, barbari, taftoon, lavash) they bake daily, nor about the other two bakeries (Attari and Ekbatan).

Regarding the four Persian bread types mentioned in the question: - Sangak (pebble-baked whole wheat), barbari (long thick flatbread), taftoon (thinner everyday bread), and Persian-Armenian lavash are all traditional Persian breads ^[2]. - The source on Persian breads ^[2] discusses these varieties generally but does not connect them to any specific Los Angeles bakeries or consumption patterns.

For the consumption pattern question (home vs. restaurant), none of the provided sources contain any information about how these breads are consumed in homes versus restaurants in Los Angeles.

What is needed to answer fully: - Daily bread production lists for Attari, Shater Abbass, and Ekbatan bakeries in Los Angeles - Information on whether these bakeries produce sangak, barbari, taftoon, and/or lavash daily - Data or descriptions of home vs. restaurant consumption patterns for Persian breads in Los Angeles