Barbari Bread - Persian Flatbread

Barbari Bread, also known as Nan-e-Barbari, is a classic Persian flatbread with a long shape, crisp golden crust, and soft, chewy texture. It is simple yet full of flavor, perfect for pairing with anything from cozy soups to delightful dips and mezes and Zeytoon Parvardeh - Persian Marinated Olive.

Made with just a handful of basic ingredients, Barbari is a staple in Iranian kitchens and is enjoyed at breakfast, lunch, or alongside any Middle Eastern meal.

Jump to:

• What is Barbari Bread?
• Ingredients You'll Need
• How to Make Barbari Bread - Persian Flatbread?
• Recipe Tips From the Chef
• Serving Suggestions
• Recipe FAQs
• Related Recipes
• Barbari Bread - Persian Flatbread

What is Barbari Bread?

Barbari bread is one of the oldest and most popular breads in Iran. It has a large, oval shape, a deliciously crisp crust, and a light, airy interior that makes it ideal for tearing, dipping, and filling. Traditionally, Barbari is baked daily in Iranian homes and bakeries and consumed as a breakfast or lunch staple.

One unique feature of Barbari is its iconic “ridges” on top, which are created by a brushing technique using a mixture made with a blend of flour, water, olive oil, and sometimes baking soda or honey.

Noon e Barbari is similar to Turkish Pide Bread - Ramazan Pidesi but it is slightly thinner. It is crispy on the outside and soft on the inside, with a delicious nutty flavor from the sesame or nigella seeds.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

For the Dough

• Flour - All-purpose flour works well, but you can add some bread flour to add a bit more chewiness.

• Sugar - Just a small amount to activate the yeast and add subtle flavor.

• Yeast - I use instant yeast to help the dough rise and add lightness. You can also use fresh yeast but you need to double the amount!

For the Glaze

• Baking Soda - Optional, but can enhance the color and texture of the crust.

• Flour - All-purpose flour works best for the glaze.

• Olive oil - Gives a lovely aroma and a golden color to the bread.

How to Make Barbari Bread - Persian Flatbread?

Making Barbari Bread is a straightforward process. However, you need to follow a few simple steps to achieve the best results:

Prepare the Dough

In a large bowl, combine the flour, salt, sugar, olive oil, and yeast. 

Add warm water gradually, stirring to form a sticky dough. Knead the dough by hand or with a mixer until it becomes smooth and elastic—this will take about 8–10 minutes. 

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour or until doubled in size.

Prepare the Glaze

In a small saucepan, combine flour, water, olive oil, and baking soda. Cook over low heat, stirring continuously until it thickens into a smooth paste. Set aside to cool.

Shape the Dough

Once the dough has risen, divide it into two equal portions. Shape each portion into a ball, cover it, and let it rest for 15 minutes.

Take one ball and gently flatten it into an oval or rectangular shape on a parchment-lined baking sheet. Each piece should be about 12 inches long and 5 inches wide.

Using your fingers, gently press lines into the dough from top to bottom to create the signature ridges of Barbari bread.

Brush the glaze mixture over the surface, covering the dough evenly. This will help to keep the bread moist and create that golden crust during baking. Sprinkle on sesame seeds and/or nigella seeds.

Second Rise and Bake the Bread

Cover the shaped and topped dough with a damp cloth and allow it to rise for another hour. This second rise helps the bread develop a light, airy texture.

Preheat your oven to 390°F (200°C). Bake the bread for 15–20 minutes or until it turns golden brown with a crisp crust. Keep an eye on it, as baking times can vary slightly.

Recipe Tips From the Chef

• If you want your Barbari Bread extra crispy, place a pan of water in the oven during baking to create a steam effect.

• If you prefer a slightly sweeter crust, add a touch of honey or sugar to the glaze.

• Use a digital kitchen scale to measure your ingredients as precisely and accurately as possible.

• If your dough isn’t rising, check the temperature of your water (it should be warm but not hot) and make sure your yeast is fresh. Rising time may also be affected by the temperature of your kitchen; try placing the dough in a slightly warmer area, especially during colder months.

Serving Suggestions

Breakfast

Barbari is a popular breakfast choice in Iran, often served with feta cheese, cucumbers, tomatoes, and fresh herbs. It’s also delicious with jam and butter.

Dipping and Spreading

Serve Barbari as a side for dips like Turkish Spinach Dip - Ispanak Borani, Greek Fava Recipe - Split Pea Dip, Ajvar - Red Pepper and Eggplant Dip, Kashk e Bademjan - Persian Eggplant Dip, or Homemade Labneh (Yogurt Cheese). Its light texture and chewy bite make it perfect for scooping up all kinds of spreads or Patatesli Tepsi Kebabı - Turkish Tray Kebab.

Sandwiches and Wraps

Use Barbari to make hearty sandwiches by filling them with meats, cheeses, veggies, or falafel. Its texture and size are great for holding layers of filling.

Sides for Soups and Stews

The chewy, crisp crust of Barbari is perfect for dipping into soups, Etli Taze Fasulye - Green Bean Stew with Meat, Arpa Sehriye Corbasi - Turkish Orzo Soup, Hasanpaşa Köfte - Turkish Meatballs with Mashed Potatoes, or Youvetsi - Greek Beef and Orzo Stew.

It is also perfect for making Iskender Kebab if you want to use it instead of pita bread.

Recipe FAQs

Related Recipes

For more delicious flatbread recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this crispy and slightly chewy Barbari Bread - Persian Flatbread as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!