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    Cooking Gorgeous » MSN Posts

    Crispy, Chewy, and Delicious Barbari Bread

    Published: Nov 12, 2024 by Ayla Clulee · This post may contain affiliate links.

    Barbari Bread, also known as Nan-e-Barbari, is a delicious Persian flatbread with a long shape, crispy 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.

    Barbara bread served with a bowl of Tarhana soup
    Ayla Clulee

    It is very easy to make with only a handful of basic ingredients. However, you need to follow a few simple steps to achieve the best results.

    Visit Barbari Bread - Persian Flatbread for the full ingredients list with measurements, complete recipe method, helpful notes, and nutritional information.

    Ingredients You'll Need

    labeled picture of ingredients for Barbara bread dough
    Ayla Clulee

    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!

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

    Preparing the Dough for Barbari Bread

    Ayla Clulee

    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.

    To learn more: Barbari Bread - Persian Flatbread

    Shaping 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.

    Ayla Clulee

    Second Rise and Baking Barbari Bread

    Ayla Clulee

    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. 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.

    To learn more: Barbari Bread - Persian Flatbread

    Serving Barbari Bread

    Barbari bread served with stuffed mushrooms
    Ayla Clulee

    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, or Youvetsi - Greek Beef and Orzo Stew.

    DIPPING AND SPREADING

    Serve Barbari as a side for dips like Turkish Spinach Dip - Ispanak Borani, Greek Fava Recipe - Split Pea Dip, or Homemade Labneh (Yogurt Cheese). Its light texture and chewy bite make it perfect for scooping up all kinds of spreads.

    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.

    To learn more: Barbari Bread - Persian Flatbread

    « Youvetsi - Greek Beef and Orzo Stew
    Best Turkish Dessert Recipes You Can Make at Home »

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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