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Donna R. Luis

Classic Persian Barbari Bread

This homemade Barbari Bread features a lightly crisp, golden surface, a soft and chewy center, and the distinctive ridged design of Persian flatbread. Sesame and nigella seeds provide a flavorful finishing touch, while the simple yeast dough makes two generously sized loaves.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Servings: 2 loaves
Course: Appetizer, Breakfast
Cuisine: Persian
Ingredients Equipment Method Notes

Ingredients
  

For the Barbari Bread
  • 1.1 lb / 500 g all-purpose flour
  • 1½ cups lukewarm water
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1½ tablespoons olive oil
  • 2 tablespoons white sesame seeds
  • 2 tablespoons nigella seeds or black sesame seeds
For the Glaze
  • 1 tablespoon all-purpose flour
  • ⅓ cup water
  • ½ teaspoon sugar

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Clean kitchen towel
  • Cling wrap
  • Lightly floured work surface
  • Small saucepan
  • Whisk
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Oven

Method
 

  1. Combine the Dry Ingredients: In a large mixing bowl, stir together the all-purpose flour, instant yeast, sugar, and salt until evenly combined.
  2. Form the Dough: Slowly pour in the lukewarm water while continuously mixing with a wooden spoon until the ingredients come together into a dough.
  3. Add the Olive Oil: Add the olive oil to the dough and continue working it with the wooden spoon directly in the mixing bowl.
  4. Knead Until Elastic: Knead the dough for 5–8 minutes. It will be quite sticky, but continue working it until it becomes elastic.
  5. First Rise: Cover the bowl tightly with cling wrap and leave the dough to rise for 1 hour, or until it has doubled in size.
  6. Divide and Shape: Transfer the risen dough to a lightly floured work surface and divide it into 2 equal pieces.
    Lightly flour each piece, then fold the edges underneath and shape each portion into an oval loaf.
  7. Second Rise: Cover the two shaped dough portions with a clean kitchen towel and allow them to rise for another 1 hour.
  8. Preheat the Oven: During the second rise, preheat the oven to 200°C / 400°F.
  9. Prepare the Glaze: Combine 1 tablespoon all-purpose flour, ⅓ cup water, and ½ teaspoon sugar in a small saucepan.
    Cook over low heat, whisking for a few minutes until the mixture thickens into a glaze consistency. Remove from the heat and allow it to cool.
  10. Prepare the Baking Sheet: Place a sheet of parchment paper on a baking sheet.
  11. Stretch the First Loaf: Transfer one piece of dough onto the parchment paper.
    Using your hands, gently stretch it lengthwise and diagonally toward two corners of the parchment.
    Continue stretching around the edges until you have an evenly shaped, flat oval. The source loaf was approximately 39 cm long diagonally.
  12. Apply the Glaze: Brush a thin, even layer of the cooled glaze over the surface of the stretched dough.
  13. Create the Signature Ridges: Use your fingertips to press lengthwise indentations across the dough, spacing the ridges approximately 1 inch apart.
  14. Add the Seeds: Sprinkle the surface evenly with the white sesame seeds and nigella seeds or black sesame seeds.
  15. Bake the First Loaf: Bake at 200°C / 400°F for 20 minutes, or until the bread is lightly golden.
  16. Prepare the Second Loaf: While the first loaf is baking, repeat the stretching, glazing, ridging, and seed-topping process with the second piece of dough.
  17. Serve: Serve the freshly baked Barbari Bread as a Persian breakfast or with your favorite toppings.

Notes

  • The dough is naturally quite sticky, so avoid adding excessive flour while kneading or shaping.
  • Knead for the full 5–8 minutes so the dough develops an elastic texture before its first rise.
  • Allow the dough to double in size during the first 1-hour rise for the intended airy texture.
  • Divide the dough into two equal portions to create two loaves.
  • Stretch each loaf evenly so the finished flatbread has a consistent thickness.
  • The characteristic fingertip indentations should run lengthwise and be approximately 1 inch apart.
  • Let the prepared glaze cool before brushing it over the dough.
  • Bake at 200°C / 400°F until the surface is lightly golden.
  • Nigella seeds can be replaced with black sesame seeds as specified in the original recipe.