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5 from 1 vote

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.
Prep Time10 minutes
Cook Time20 minutes
Rising time2 hours 15 minutes
Total Time2 hours 45 minutes
Course: Breakfast, Side Dish
Cuisine: Middle Eastern
Diet: Halal, Low Lactose, Vegan, Vegetarian
Servings: 6 people
Calories: 364kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Pastry brush

Ingredients

For the Dough

  • 1 ⅓ cups water (320 ml)
  • 4 cups plain white flour / all-purpose flour (500 ml)
  • ¼ oz fast action dried yeast (7 grams)
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 1 ½ tablespoon olive oil

For the Topping

  • 1 teaspoon olive oil
  • 1 tablespoon plain white flour / all-purpose flour
  • ½ cup water
  • ½ teaspoon baking soda
  • 2 tablespoon Sesame seeds or Nigella seeds
US Customary - Metric

Instructions

Preparing 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.

Preparing 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.

Shaping the Dough

  • Once the dough has risen, divide it into two equal portions. Shape each portion into a ball, cover them, and let them 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 Baking 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.

Video

Notes

  • 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 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.

Nutrition

Calories: 364kcal | Carbohydrates: 63g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 873mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.003mg | Calcium: 42mg | Iron: 1mg