published Apr 19, 2021, updated May 07, 2022 Flatbreads are a staple food in many of the countries along the Ancient Silk Road. Although the base flatbread ingredients are usually similar, each country’s recipe has a unique spin on the shape of the loaf or the way it’s served. From the simplest lavash and khubz to stuffed flatbreads like naan and gozleme, making flatbread recipes from different countries isn’t just fun, it’s also a delicious experience!
Barbari Bread
Barbari bread is one of several types of yeast-risen Persian flatbread. The texture is soft and chewy, and it has a wonderful flavor. Of all the Iranian flatbreads, barbari loaves are the thickest and longest. The top of the unbaked dough is rubbed with a cooked flour paste to give it a golden crust. Just before baking, long ridges are formed by hand into the dough, along with a sprinkling of white sesame seeds, poppy seeds, or black caraway seeds.
How it’s eaten
For breakfast, Iranians typically enjoy it with feta cheese or butter and jam. Other toppings can include walnuts, cucumbers and tomatoes. A piece of warm barbari bread makes a fantastic dipper for a creamy hummus or eggplant dip, too. When it’s eaten with soupy dishes, it makes the perfect substitute for a spoon, both transporting the food and sopping up any gravy from the bowl!
Components of this Persian Bread
In bread baking, a starter consists of a simple mixture of wheat flour, water, and a leavening agent, typically yeast or a sourdough starter. It is often known as a “sponge” due to what it looks like; a bubbled mixture of flour, water and a touch of yeast.
The Poolish
A poolish is a fairly wet sponge, typically made with a 1:1 ratio by weight of water and flour. After creating the mixture, it goes through a fermentation process. Cover with plastic wrap and set aside on a counter for 16-24 hours before using. It can be refrigerated for up to 3 days. It’s this fermentation process that lends an incredible flavor to the barbari bread.
Roomal (Bread Glaze)
The roomal (flour paste) glaze applies moisture directly to the surface of the bread as it bakes. This allows it to rise fully and also gives the crust a satiny shine. This is an ancient solution to “steaming” your oven. People often ask how to get toppings to stick to the top of bread. For most traditional bread recipes, the loaf is brushed with an egg wash which holds the toppings to the dough. In a barbari bread recipe, the roomal flour paste does the job. Bread Toppings Although you can certainly leave the tops of your Persian flatbread plain, a sprinkling of white sesame seeds, caraway seeds, or black poppy seeds is the norm. It makes the loaf even more beautiful.
Barbari Bread Recipe Video
Scroll down to the bottom of the recipe card to watch the video of us making the bread!
Recipe Notes and Tips
A stand mixer makes the job easier.Although some people find kneading bread by hand to be therapeutic, I think it’s more enjoyable to make bread when the kneading is made easier.If you’ll be using a stand mixer, you’ll need to use a dough hook attachment for kneading the bread.The dough is very sticky!I can’t stress enough how loose and sticky barbari bread dough is. Expect to use a lot of flour on your work surface, and be sure to have a bench scraper to help you transfer the sticky dough to the baking pans or baking stone.Before proofing, I typically use an extra 1/2 cup of bread flour for kneading and forming the ball of dough.
Shaping the doughDon’t be afraid to pull and stretch the dough. If it tears, you can simply press the dough back together; it’s pretty forgiving.This recipe will give you 4 large, long flatbreads, 8 medium size, or 16 individual pieces.Storing Persian breadLike any other homemade bread, the flavor and texture are always best when it’s fresh from the oven. Is there anything better than a slice of warm, freshly baked bread? NO, there isn’t!Wrap any leftovers well and keep them at room temperature for several days, or freeze for longer storage.
