Barbari (Persian Sesame Flatbread)
Local name: نان بربری
In short: A long, ridged Persian flatbread with a soft chewy crumb and a golden, sesame-flecked crust, baked hot and eaten warm for breakfast. It takes about 42 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 12 min
- Resting
- 2 h
- Total
- 42 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Barbari is the long, ridged bread that fills the bakeries of Iranian cities each morning, sold hot and eaten the same day. The dough is wet and soft, stretched by hand into ovals, grooved with fingertips and brushed with a thin flour paste that browns in the oven into a glossy crust. Tear it warm and eat it with walnuts, fresh herbs and sweet tea for a classic breakfast.
Instructions
- Mix the bread flour, yeast, salt and sugar in a large bowl. Add the water and oil and knead for 10 minutes by hand, or 6 minutes in a stand mixer, until the dough is smooth, soft and slightly sticky.
- Cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
- For the glaze, whisk the plain flour, baking soda, sugar and water in a small pan. Simmer for 2 to 3 minutes, stirring, until it forms a thin gel. Cool completely.
- Place a heavy baking sheet or stone in the oven and heat it to 250°C (480°F). Divide the dough into 3 pieces, shape into balls and rest for 15 minutes under a cloth.
- With oiled hands, stretch each ball into an oval about 35 cm (14 in) long and set it on parchment paper. Press 4 deep lengthwise grooves with your fingertips.
- Brush each loaf with the glaze and sprinkle with sesame and nigella seeds. Slide the parchment with a loaf onto the hot sheet and bake for 10 to 12 minutes, until deep golden.
- Rest for 5 minutes, then serve warm. Repeat with the remaining loaves.
Tips
- The dough should feel soft and a little sticky, so use oiled hands, not extra flour, when shaping. A very hot preheated tray or stone gives the best crust and oven spring.
- No nigella seeds? Use all sesame. If your oven does not reach 250°C (480°F), bake at its highest setting for 15 minutes. Freeze cooled loaves, wrapped, for up to 2 months and refresh in a hot oven.
Questions and answers
What is the paste brushed on barbari?
It is a thin cooked paste of flour, water and a little baking soda, called roomal. It browns quickly and gives the crust its shine.
How do I keep barbari from going stale?
Eat it the day it is made. Wrap leftovers tightly and freeze, then refresh in a 200°C (400°F) oven for 5 minutes.
What do you eat with barbari?
For breakfast, walnuts, fresh herbs, jam or dates, with sweet tea. It also goes well with bean stews and dips.
How long does it take to make Barbari (Persian Sesame Flatbread)?
About 42 min in total: 30 min of preparation and 12 min of cooking.
How many calories are in Barbari (Persian Sesame Flatbread)?
About 340 kcal per serving, with 10 g of protein, 65 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 65 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
