Persian Barbari Bread
Persian Barbari Bread, or Nan-e Barbari, is a beloved staple of Iranian cuisine known for its crisp crust and soft, airy interior. This traditional flatbread pairs wonderfully with a variety of toppings like salty feta cheese, herbed dips, or sweet jams, making it a versatile addition to any meal. Enjoyed especially during breakfast alongside a warm cup of tea, Barbari holds a special place in the hearts of many Iranians. My personal experience making this bread for my Iranian boyfriend's parents was a delightful success, and it continues to be a cherished recipe in our home.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Bread Flour
3 1/4 cups (If bread flour is not available, add 1 tablespoon of gluten per cup of all-purpose flour.)
Water
1 1/2 cups (Temperature should be warm, around 110°F (43°C).)
Baking Powder
1 teaspoon (No preparation needed.)
Active Dry Yeast
1 1/4 ounces (2 1/4 teaspoons) (Dissolve in warm water.)
Salt
1 - 1 1/2 teaspoons (No preparation needed.)
Sugar
2 teaspoons (No preparation needed.)
Cornmeal
As needed (For sprinkling on the baking sheet.)
Poppy Seeds or Sesame Seeds
To taste (For sprinkling on the bread.)
Flour
1 teaspoon (For dusting, no preparation needed.)
Baking Soda
1 teaspoon (For the glaze.)
Water (for glaze)
2/3 cup (Bring to a boil.)
Instructions
1
Start by dissolving the active dry yeast and sugar in 1/2 cup of warm water. Let it sit for about 5-7 minutes until foamy—this means your yeast is active.
2
In a large mixing bowl, combine the bread flour, baking powder, and salt. Stir well to evenly distribute the ingredients.
3
Make a well in the center of the flour mixture and gradually incorporate the yeast mixture. Slowly add the remaining 1 cup of warm water while mixing until a rough dough forms.
4
Transfer the dough to a lightly floured surface and knead for about 15 minutes, or until the dough is smooth and elastic.
5
Divide the dough into two equal portions, shaping each into a round ball.
6
On a large baking sheet, sprinkle a generous amount of cornmeal to prevent sticking. Place the dough balls onto the sheet and lightly cover them with a cloth. Allow them to rise in a warm, draft-free area until doubled in size, approximately 1.5 hours.
7
While the dough is rising, prepare the glaze by bringing the water and baking soda to a boil over medium heat. Once it reaches a boil, remove it from the heat and allow it to cool slightly.
8
After the dough has risen, gently punch it down to release air. Dip your fingers into the glaze and create several long, parallel ridges on the surface of each loaf using the edges of your hands.
9
Brush the loaves with the glaze once again, and sprinkle sesame seeds or poppy seeds on top. Preheat your oven to 375°F (190°C).
10
Carefully stretch each loaf lengthwise, aiming for a width of approximately 8 inches and a length of about 18 inches, keeping the thickness between 1/4 to 1/2 inch.
11
Bake in the preheated oven for 25-30 minutes, or until the breads are golden brown and sound hollow when tapped on the bottom. Remember, they should feel slightly flexible when done. If you happen to overcook them slightly, don't worry; they still taste great!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Persian Barbari Bread?
Persian Barbari Bread, or Nan-e Barbari, is a popular Iranian flatbread known for its crisp crust and soft, airy interior.
What are common ways to serve Barbari bread?
It is traditionally served with salty feta cheese, herbed dips, or sweet jams, and is a staple during breakfast with warm tea.
How do I know if the yeast is active?
Dissolve the yeast and sugar in warm water and let it sit for 5-7 minutes; if it becomes foamy, the yeast is active.
Can I use all-purpose flour for this recipe?
Yes, if bread flour is unavailable, you can use all-purpose flour by adding 1 tablespoon of gluten per cup of flour.
How long should I knead the dough?
The dough should be kneaded for about 15 minutes on a lightly floured surface until it is smooth and elastic.
How long does the dough need to rise?
The dough should rise in a warm, draft-free area for approximately 1.5 hours or until it has doubled in size.
What prevents the bread from sticking to the baking sheet?
A generous amount of cornmeal sprinkled on the baking sheet prevents the dough from sticking.
How is the glaze for Barbari bread prepared?
The glaze is made by bringing water and baking soda to a boil, then allowing it to cool slightly before brushing it onto the dough.
How do I create the traditional ridges on the bread?
After dipping your fingers into the glaze, use the edges of your hands to press several long, parallel ridges into the surface of the loaf.
What seeds are used for the topping?
Sesame seeds or poppy seeds are typically sprinkled on top of the glazed loaves.
At what temperature should the oven be set?
The oven should be preheated to 375°F (190°C).
How long does the bread take to bake?
It takes 25-30 minutes for the bread to become golden brown.
How can I tell if the bread is fully cooked?
The bread is done when it sounds hollow when tapped on the bottom and remains slightly flexible.
What should the dimensions of the stretched loaf be?
Each loaf should be stretched to approximately 8 inches wide and 18 inches long.
What is the ideal thickness for the dough before baking?
The dough should be stretched to a thickness between 1/4 and 1/2 inch.
What is the water temperature for the yeast mixture?
The water should be warm, specifically around 110°F (43°C).
What should I do if I overcook the bread?
Don't worry; even if slightly overcooked, the bread still tastes great.
How many loaves does this recipe make?
This recipe makes two equal portions of Barbari bread.
What ingredients are used in the dough?
The dough consists of bread flour, water, baking powder, active dry yeast, salt, and sugar.
Why is baking soda used in this recipe?
Baking soda is used specifically in the boiling water glaze to help achieve the bread's unique crust.
Does this recipe require a stand mixer?
The instructions specify kneading by hand on a floured surface, though a mixer could be used for the initial mixing.
Is sugar necessary for the dough?
Sugar is used to help activate the yeast during the initial blooming process.
What is the significance of the 1.5-hour rise?
This proofing time allows the yeast to create the soft and airy interior characteristic of Barbari bread.
What is the first step of the instructions?
The first step is dissolving the yeast and sugar in 1/2 cup of warm water to ensure the yeast is active.
Is Barbari bread a yeast bread?
Yes, it is a yeast-leavened flatbread.
How much baking powder is needed?
The recipe requires 1 teaspoon of baking powder.
What tags are associated with this recipe?
Tags include Persian bread, Nan-e Barbari, flatbread, yeast bread, and Middle Eastern cuisine.
Should the dough be punched down?
Yes, after the first rise, you should gently punch the dough down to release air before shaping the ridges.
How much flour is needed for the glaze?
The glaze uses 1 teaspoon of flour along with water and baking soda.
Is Barbari bread a traditional Iranian food?
Yes, it is a beloved staple of Iranian cuisine and a cherished cultural recipe.