Barbari Bread Recipe: 3 Tips for Making Persian Flatbread
Written by MasterClass
Last updated: Aug 2, 2024 • 4 min read
Barbari bread—crowned with crunchy, aromatic seeds—is best straight out of the oven when the crackly, glazed crust gives way to billows of steam and fluffy crumb.
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What Is Barbari Bread?
Barbari bread, also known as nan-e barbari or noon barbari, is a leavened Iranian flatbread brushed with roomal (the flour glaze responsible for its golden crust) and topped with a mix of sesame and nigella seeds. Also known as “Persian flatbread,” the crackly bread is characterized by its oval shape and linear ridges made by lightly pressing the fingers into the surface of the dough before baking.
Barbari is a popular bread option in Iran, where it is used to make sandwiches or served alongside mast-o khiar (Persian cucumber-yogurt dip), feta cheese, clotted cream, or grapes.
5 Types of Foods to Serve With Barbari Bread
You can enjoy barbari anytime, but in Iran, it’s a particular favorite at breakfast. Serve it with a spread of accompaniments like:
- 1. Fresh cheese. Fresh cheese pairs perfectly with barbari bread. Opt for briny crumbles of feta cheese, soft, spreadable farm cheeses, or clotted cream.
- 2. Produce. Create an assortment of fresh fruit and vegetables, like grapes or sliced cucumber, with a few slices of warm barbari bread.
- 3. Honeycomb. The sweetness of honeycomb is a natural highlight for the tang of fresh cheese and creates a sweet, tangy bite when spread on a piece of barbari.
- 4. Jams or fruit conserves. For a savory, spiced spin on jam on toast, pair barbari with your favorite fruit jam for a light breakfast.
- 5. Nuts. Serve sliced barbari bread with various nuts like walnuts or almonds—either raw, toasted, or seasoned—for a textural crunch and handheld snacking.
3 Tips for Making Barbari Bread
Like any leavened bread, the proving process is the key to barbari’s texture, so be patient, and allow proper resting time. Here are a few other tips for pulling off a great loaf:
- 1. Use a pizza stone. The key to a great loaf of barbari is the crispy golden underside, which is traditionally achieved in a tandoor, or clay oven. Home cooks can accomplish the same effect with a preheated pizza stone. If you don’t have a pizza stone, an edgeless baking sheet is the next best option.
- 2. Use bread flour. The stretchy, airy texture of barbari is due to high-protein bread flour. Using all-purpose flour will work, but it will result in a thinner, slightly denser loaf.
- 3. Try different spice blends. Barbari bread is traditionally topped with a combination of sesame seeds and nigella seeds, also known as black caraway, which have a distinct aroma of onion, cumin, and oregano. If you’re feeling creative, use dried rose petals and fresh herbs for a bit of color, or top the bread with poppy seeds or everything bagel seasoning, for a twist on an old standby.
Barbari Bread Recipe
makes
1 loafprep time
2 hrtotal time
2 hr 10 mincook time
10 minIngredients
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the ⅔ cup of warm water with the sugar, and stir to dissolve. Sprinkle the active dry yeast on top, and allow it to foam up, 5 minutes.
- 2
Add the bread flour and salt to the mixing bowl, and mix on low speed until a sticky, shaggy dough forms. Increase the speed and continue to knead until the dough begins to pull away from the sides of the bowl.
- 3
Grease a large bowl with a bit of olive oil. Transfer the dough to the bowl, and cover it with plastic wrap or a clean kitchen towel. Let it rise at room temperature until it doubles in size, about 1 hour. Line an edgeless baking sheet with parchment paper, sprinkle it lightly with bread flour, and set it aside.
- 4
Once the dough has doubled, punch down in the bowl, and turn the dough out onto a lightly floured work surface. Form the dough into an oblong shape, and transfer it to the baking sheet for a second rise.
- 5
Lightly sprinkle the surface with flour, and replace the plastic wrap. Let the shaped dough double in size again, about 30 minutes (depending on the room’s temperature).
- 6
Meanwhile, make the roomal, or glaze: Combine the baking soda, all-purpose flour, ½ teaspoon of oil, and ⅓ cup of water in a small saucepan over medium heat, whisking to dissolve the flour. Bring the mixture up to a boil, continuously stirring until the glaze thickens, then remove it from the heat.
- 7
Place a pizza stone on the bottom rack of the oven, and preheat to 450°F. Combine the sesame seeds, nigella seeds, and flaky salt in a small bowl.
- 8
Using your hands, stretch the dough into a long oval shape. Wet your fingers, and lightly press them into the dough, making shallow indentations running the length of the loaf. Brush the dough with the roomal, and sprinkle it with half of the seed mix.
- 9
Working quickly, open the oven, and partially pull the rack with the pizza stone out. Tipping the baking sheet at a 45-degree angle, gently (but swiftly) tug one end of the barbari so that it slides onto the pizza stone. Close the oven door, and bake until the bread is golden brown and crispy, about 7 minutes. Top with the remaining seed mix, and enjoy.
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