Iranian Barbari Bread
Discover the rustic charm of Iranian Barbari Bread, a traditional Persian flatbread renowned for its golden crust, pillowy interior, and irresistible flavor. Made with simple pantry staples like all-purpose flour, olive oil, and active dry yeast, this bread stands out for its unique finger-ridged design and glossy glaze, which is prepared with a hint of baking soda for an authentic touch. Whether topped with sesame or nigella seeds for added crunch or served plain, Barbari is perfect for scooping up dips, pairing with stews, or enjoying on its own. With its easy-to-follow steps and a blend of artistry and practicality, this recipe brings a slice of Persian heritage right to your kitchen.
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Recipe Information
Ingredients
- 600 grams all-purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 400 milliliters lukewarm water
- 2 tablespoons olive oil
- 1 teaspoon baking soda
- 60 milliliters water (for the glaze)
- 1 teaspoon all-purpose flour (for the glaze)
- 2 tablespoons sesame seeds or nigella seeds (optional)
Instructions
In a large mixing bowl, combine the lukewarm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
Gradually add the flour, salt, and olive oil to the yeast mixture. Mix the ingredients until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
Preheat your oven to 240°C (475°F) and place a baking stone or an overturned baking sheet inside the oven to heat up.
Prepare the glaze by combining 60 milliliters of water, baking soda, and 1 teaspoon of flour in a small saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat and let it cool.
Punch down the risen dough and divide it into two equal portions. Shape each portion into a rough oval or rectangle (around 30 cm by 12 cm).
Place the shaped dough on a parchment-lined baking sheet. Use your fingers to press deep ridges into the surface of the dough, creating the characteristic Barbari pattern.
Brush the glaze liberally over the surface of the dough, ensuring it gets into the ridges. Sprinkle sesame or nigella seeds on top if desired.
Transfer one of the prepared dough pieces (along with the parchment paper) onto the preheated baking stone or baking sheet in the oven.
Bake for 15-20 minutes, or until the bread is golden brown. Repeat with the second dough piece.
Let the bread cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 487.4 g | 177% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 5.7 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
