Barbari Bread (Persian Flatbread) Recipe
Barbari Bread is a traditional Persian flatbread known for its thick, pillowy texture and distinct lengthwise grooves on top. This bread features a slightly crisp crust with a soft interior, achieved through a unique batter starter called poolish and a special glaze that enhances both flavor and appearance. Often served with savory accompaniments like feta cheese, olives, and fresh vegetables, Barbari Bread is perfect for breakfast or any meal as a delicious, aromatic bread that pairs beautifully with Persian cuisine.
- Prep Time: 24 hours 45 minutes
- Cook Time: 8 minutes per batch
- Total Time: Approximately 25 hours
- Yield: 4 large loaves or 8 medium loaves or 16 small pieces 1x
- Category: Bread
- Method: Baking
- Cuisine: Persian
Ingredients
Scale
Dough
- 3 cups lukewarm water, divided
- 2¼ tsp active dry yeast, divided
- 2 cups bread flour
- 4 cups all-purpose flour, divided
- 4 tsp salt
- 1 cup wheat bran or all-purpose flour for work station
Glaze
- 2 tsp all-purpose flour
- ½ tsp baking soda
- ½ tsp sugar
- ½ tsp vegetable oil
- ⅓ cup cool water
Topping
- 1 tsp sesame seeds
- 1 tsp nigella black onion seeds
Instructions
- Prepare the Poolish: Place 1 cup of lukewarm water in a large bowl. Add ¼ tsp of active dry yeast and stir to dissolve. Add 1 cup of all-purpose flour and stir until combined to form a batter. Cover the bowl with plastic wrap and let it ferment at room temperature for 16 to 24 hours. This fermenting starter, called “poolish,” develops flavor and improves bread texture.
- Make the Dough: In the bowl of a stand mixer, combine the poolish with 2 cups lukewarm water, 2 tsp yeast, 2 cups bread flour, 2 cups all-purpose flour, and 4 tsp salt. Using the dough hook attachment, mix until a smooth batter forms, then gradually add the remaining 1 cup all-purpose flour and knead with the mixer on medium speed for about 10 minutes to develop gluten.
- Knead and Rise: The dough will be sticky and may cling to the bowl’s bottom. Use a scraper to transfer it onto a lightly floured surface. Using floured hands, knead the dough for about 4 minutes, adding bread flour as needed to prevent sticking until it becomes smooth and elastic. Transfer the dough to a lightly greased large bowl, cover with plastic wrap, and let it rise at room temperature until nearly doubled, about 1 hour.
- Divide and Rest: On a well-floured surface (using wheat bran or all-purpose flour), turn out the risen dough. Gently fold it over a few times to shape it into a round. Cut the dough in half, then cut each half into 4 or 8 equal pieces depending on your preferred loaf size. Shape each piece into a smooth ball by rolling it on the surface with your palm or cupping with both hands. Place the dough balls onto a baking sheet spaced 2 inches apart, cover loosely with greased plastic wrap, and rest for 30 minutes.
- Prepare Oven and Glaze: Preheat the oven to 500°F (260°C). If using, place a pizza stone on the lowest rack or oven floor for heat retention. Alternatively, you can use an upside-down baking sheet on a middle oven rack. Meanwhile, combine the glaze ingredients—2 tsp all-purpose flour, ½ tsp baking soda, ½ tsp sugar, ½ tsp vegetable oil, and ⅓ cup cool water—in a small saucepan over medium heat. Whisk constantly until slightly thickened, about 3 minutes. Remove from heat and allow to cool.
- Shape the Loaves: Sprinkle wheat bran or all-purpose flour on your working surface. Taking one dough ball at a time, gently press and stretch it with your fingers into a 9 by 4 inch elongated oval shape, avoiding a rolling pin to keep the dough’s airiness intact. Let the shaped flatbreads rest uncovered for 10 minutes.
- Glaze and Create Grooves: Brush half of the glaze evenly across the top of each dough piece. Dip your fingers in water and press continuous lengthwise grooves into the dough surface, applying firm pressure but without puncturing through to the bottom. Sprinkle half of the sesame seeds and nigella seeds on top of the dough.
- Bake the Bread: Carefully lift and gently stretch each loaf lengthwise, then place it onto the heated pizza stone or the upside-down baking sheet, keeping a 4-inch space between pieces. Bake in the preheated oven for 8 minutes or until the bread is golden brown and cooked through. Remove baked breads and cool on a wire rack.
- Repeat Baking: Repeat the shaping, glazing, topping, and baking steps for the remaining dough pieces until all bread is baked.
- Serve: Enjoy Barbari Bread warm or at room temperature. Traditionally, it pairs beautifully with olives, sliced tomatoes, cucumbers, feta cheese, or honey, complemented by hot mint tea for an authentic Persian experience.
Notes
- This dough is very loose and sticky; you might need to add up to ½ cup extra bread flour during kneading to form a workable dough ball before proofing.
- The recipe yields approximately 4 large long flatbreads, 8 medium-sized breads, or up to 16 small individual pieces depending on cutting size.
- Store leftovers, well wrapped in plastic or airtight containers, at room temperature for several days. For longer storage, freeze the bread wrapped securely.
- This recipe is adapted from the cookbook “A Taste of Persia” by Naomi Duguid.
Keywords: Barbari bread, Persian flatbread, Middle Eastern bread, traditional Persian bread, flatbread recipe, bread with sesame and nigella seeds
