Experience the authentic taste of Tehran with this classic Barbari bread. This Persian flatbread is renowned for its thick, soft center and beautifully blistered, crispy exterior. The dough is enriched with oil or butter for richness, while a generous sprinkling of sesame seeds adds a nutty aroma and golden hue. The unique baking technique, often mimicking a traditional tandoor, creates a distinctive texture that pairs perfectly with stews, kebabs, or simply with butter and jam for breakfast. Making this bread at home allows you to enjoy fresh, warm loaves that are incredibly versatile. The process requires patience for rising, but the result is a deeply satisfying, artisanal bread that brings warmth and flavor to any meal. It’s a wonderful project for weekend baking, offering a delicious way to connect with Middle Eastern culinary traditions.
Barbari Bread(Nan-e Barbari)
Description
Experience the authentic taste of Tehran with this classic Barbari bread. This Persian flatbread is renowned for its thick, soft center and beautifully blistered, crispy exterior. The dough is enriched with oil or butter for richness, while a generous sprinkling of sesame seeds adds a nutty aroma and golden hue. The unique baking technique, often mimicking a traditional tandoor, creates a distinctive texture that pairs perfectly with stews, kebabs, or simply with butter and jam for breakfast. Making this bread at home allows you to enjoy fresh, warm loaves that are incredibly versatile. The process requires patience for rising, but the result is a deeply satisfying, artisanal bread that brings warmth and flavor to any meal. It’s a wonderful project for weekend baking, offering a delicious way to connect with Middle Eastern culinary traditions.Ingredients
Directions
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Dissolve yeast in 1 cup warm water. Add sugar and set aside for 10 minutes until foamy.
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Pour yeast mixture into a large bowl or food processor. Add 2 cups warm water and salt, mixing well.
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Gradually add flour while stirring constantly. After 6 cups of flour have been added, knead by hand, adding the rest of the flour if needed until the dough is smooth and not sticky.
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Pour oil into a large bowl and place the dough inside. Cover with a clean damp towel and let rise for 4 hours in a warm, dark place without moving.
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Punch the air out of the dough while it is still in the bowl. Flip the dough over and return it to the bowl.
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Cover with a new damp towel and allow to rise for another 2 hours.
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Place a cookie sheet in the center of the oven and preheat to 500°F.
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Divide dough into 11 parts, shaping each into a round or oval loaf about 5 inches in diameter.
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Dust a tray with corn meal and place the loaves on top. With damp hands, press fingertips into each loaf to create indentations, then sprinkle tops with sesame seeds.
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Transfer loaves to the hot cookie sheet, corn meal side down. Bake sesame side up for 8 minutes.
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Turn the bread over and bake the corn meal side down for 4 minutes.
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Remove loaves from oven. Cover with a clean towel. Serve hot, or wrap in foil and freeze for later (toast before serving).
Note
Storage: Wrap cooled bread in foil and freeze for up to 3 months. Toast directly from frozen for best texture.
Substitutions: Butter can be used instead of oil for a richer flavor. All-purpose or bread flour works well.
Tips: Ensure water is warm (not hot) to activate yeast without killing it. The corn meal helps create a crispy bottom and prevents sticking.
