Barbari Bread

cook time:

3 hr 0 min

total time:

3 hr 0 min

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Introducing Barbari Bread: Get ready to experience the irresistible flavors of this Iranian flatbread that will leave you craving for more. Made with a traditional dough, it’s generously topped with nigella and sesame seeds, creating a delightful combination of textures and tastes. Baked on a hot stone, it comes out with a crispy outer crust and a soft, airy inside. You can enjoy this scrumptious bread just as it is, relishing the nutty goodness of the seeds. Or, take it up a notch and create a quick and satisfying sandwich called “noonopaneer.” Simply layer feta cheese, juicy tomatoes, crisp cucumbers, and fragrant basil between two slices of warm Barbari bread. It’s a flavor explosion you won’t want to miss! Whether you’re a bread enthusiast or looking to impress your guests, Barbari bread is a true culinary masterpiece. Treat yourself to this classic Iranian recipe and indulge in the deliciousness that comes straight from the baking stone to your plate.

Ingredients

For the bread:

  • 500 gr flour
  • 330 gr water
  • 15 gr sugar
  • 15 gr olive oil
  • 10 gr yeast
  • 10 gr salt

Ingredients

For the topping:

  • 100 gr water
  • 100 gr flour
  • Nigella seeds
  • Sesame seeds

Ingredients

For the bread:

  • 500 gr flour
  • 330 gr water
  • 15 gr sugar
  • 15 gr olive oil
  • 10 gr yeast
  • 10 gr salt

Ingredients

For the topping:

  • 100 gr water
  • 100 gr flour
  • Nigella seeds
  • Sesame seeds

Ingredients

For the bread:

  • 500 gr flour
  • 330 gr water
  • 15 gr sugar
  • 15 gr olive oil
  • 10 gr yeast
  • 10 gr salt

Ingredients

For the topping:

  • 100 gr water
  • 100 gr flour
  • Nigella seeds
  • Sesame seeds
Equipment

Scale
Bowl
Baking stone
Pan

Lets Start Cooking!

step 1

In a bowl, add water, yeast, sugar, flour, olive oil, and salt.

step 2

Knead manually for 10 min. until it forms a smooth, elastic dough.

step 3

Round into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.

step 4

When the dough has doubled in size, preheat your oven to 450°F or 230°C, with a baking stone/steel in the oven.

step 5

Divide the dough into two pieces (if your baking stone/steel is big enough, you can work with one whole dough).

step 6

Using your hands, flatten this dough into an oval shape, 1/2 inch in thickness. Cover with a towel and let it rest while you prepare the brushing mix (you don’t need to proof the dough the second time, you will bake it right away after brushing).

step 7

Prepare the brush mix by simply combine the water and flour in a pan. Cook on medium heat, stirring constantly until lightly thicken. Don’t over cook it. Once it’s not runny liquid anymore, shut of the heat.

step 8

Ready to shape! Brush the dough with the brush mix, and using your hands, score the bread:

step 9

Make a series of 12-15 parallel furrows running lengthwise along the oval, about 1/2 inch apart.

step 10

Sprinkle some nigella and sesame seeds on top.

step 11

Bake for 10-15 minutes or until it gets a brown golden color!

step 12

YASSS!

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