How To Make Persian Homemade Barbari Bread?

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Barbari bread is one of the most favorite kinds of bread in Iran that Iranians serve for breakfast or with their food like Kashke Bademjan. This traditional Persian bread is crunchy outside and soft inside, so it is delicious and children like to eat it alone.

Stick with me to see what is Barbari bread and simply bake Persian flatbread step by step with this Barbari Bread Recipe.

Iranian Barbari Bread Ingredients

For making Persian Barbari bread, we need to make the dough; then we should make a glaze to brush and sesame to top the Bread.

Barbari Bread Ingredients

Ingredient	Quantity
All-purpose flour	500 grams (4 cups)
Salt	7 grams (1 ½ teaspoons)
Granulated sugar	5 grams (1 teaspoon)
Unsalted butter	15 grams (1 tablespoon)
Instant yeast	7 grams (2 ¼ teaspoons)
Warm water	320 milliliters (1 1/3 cups)
Wheat bran	125 grams (1 cup)

Barbari Bread Glaze and Topping Ingredients

Ingredient	Quantity
All-purpose flour	1 tablespoon
Water	½ cup
Baking soda	½ teaspoon
Sesame	As needed

How to Make Barbari Bread

To make Barbari flatbread first of all we will make the dough, and when the dough is resting, we will make the glaze to brush on the dough.

Barbari dough recipe

Step One

Mix flour, salt, instant yeast, softened butter, and sugar in a bowl with a mixer with a dough hook. If you want to use active dry yeast, you have to dissolve it in warm water with sugar. Then cover it, and let it rest for 10 minutes to activate the yeast.

Step Two

Add the water gradually on low speed and continue mixing. When the dough comes together, turn the speed to medium. After 10 minutes, when the dough is not sticky, turn off the mixer.

Step Three

Place the dough in a bowl, and cover it with a kitchen towel for 10 minutes.

Step Four

Sprinkle flour on the workspace, and place the dough on it. Divide the dough into two balls. After that, cover them with the kitchen towel to rise for 30 minutes.

Step Five

Now it is time to form the dough, sprinkle wheat bans on the workspace or you can use all-purpose flour. Press and stretch the dough into oval shapes with your fingers. You should pull and press with your finger to shape it and avoid using a rolling pin.

Barbari Bread’s Glaze recipe

Pour water into a saucepan and dissolve the flour in the water. Then, add baking soda and simmer it until making it a little thicken.

Bake Barbari in the Oven

When the glaze gets cool, uncover the shaped dough. After that, put your fingers in the glaze; then a little moisturize the dough and make the indentations in the bread.

You can also top sesame on the bread before baking. Preheat the oven to 230°C or 440°F, and when the oven is hot, bake the Barbari in the oven for 15 minutes or until the top is golden. Our delicious Barbari bread is ready to serve!

How to Eat Barbari Bread

Serve barbari for breakfast with cheese and walnut, a common Persian breakfast, or for lunch or dinner with kotlet or kuku sabzi.

Notes and Tips for Barbari Bread Recipe

You can store barbari in the zip lock bag for 3 days or fridge it. If you fridge the barbari, warm it before serving.
There is another glaze to top the bread, you can whisk the egg and top the bread with a brush.
If you do not have a mixer, mix the ingredients with your hand and knead them completely till it does not stick to your hand.
You can also shape the nan barbari into circular shapes instead of oval shapes.

How to Store Persian Flatbread

It is recommended to consume babari on the same day. However, if stored in an airtight container or bag, it can last up to three days in the refrigerator. The bread may then be toasted or reheated in a microwave or oven.
Barbari bread freezes really well as well! I normally divide the loaf into five or six pieces, freeze them for up to a month, and then store them in an airtight container. It will reheat and thaw like freshly baked food in a toaster or oven. For best flavor, just make sure you freeze it the same day it was made.

FAQs for Iranian Barbari Bread Recipe

What is barbari bread made of?

The Persian Barbari bread known as Nan-e Barbari, is a flatbread made with yeast that is coated and sprinkled with sesame and nigella seeds before baking. Barbari’s unique golden-brown hue and nutty, pretzel-like flavor come from the glaze.

I have active dry yeast; may I use quick yeast instead?

Yes, you may use quick yeast in place of active dry yeast in the majority of recipes for Barbari Bread. Usually, 1.25 teaspoons of active dry yeast are converted to 1 teaspoon of instant yeast. Check the exact recipe directions, though, since some may call for modifying the rising times.

What can I use instead of sesame seeds in Barbari bread?

In place of sesame seeds, nigella seeds, often called black cumin seeds, are frequently used in Barbari Bread recipes. They give the bread a distinctive visual feature and taste somewhat spicy. Additionally, you may combine nigella and sesame seeds.

How To Make Persian Homemade Barbari Bread?

Recipe by FerdosCourse: SidesCuisine: PersianDifficulty: Easy

Servings

servings

Prep time

hours

Cooking time

minutes

Calories

500

kcal

This traditional Persian bread is crunchy outside and soft inside, so it is delicious and children like to eat it lonely.

Ingredients

All-purpose flour 500 gr
salt 7 gr
Granulated sugar 5 gr
Unsalted butter 15 gr
Instant yeast 7 gr
Warm water 350 ml
Wheat bran 125 gr

Directions

Mix flour, salt, instant yeast, softened butter, and sugar in a bowl with a mixer with a dough hook. If you want to use active dry yeast, you have to dissolve it in warm water with sugar. Then cover it, and let it rest for 10 minutes to activate the yeast.
Add the water gradually on low speed and continue mixing. When the dough comes together, turn the speed to medium. After 10 minutes, when the dough is not sticky, turn off the mixer.
Place the dough in a bowl, and cover it with a kitchen towel for 10 minutes.
Sprinkle flour on the workspace, and place the dough on it. Divide the dough into two balls. After that, cover them with the kitchen towel to rise for 30 minutes.
Now it is time to form the dough, sprinkle wheat bans on the workspace or you can use all-purpose flour. Press and stretch the dough into oval shapes with your fingers. You should pull and press with your finger to shape it and avoid using a rolling pin.