Nan-e Barbari
Nan-e Barbari is a traditional Persian flatbread known for its oblong shape, soft texture, and unique glaze. A cherished staple of Iranian cuisine, it represents the rich cultural heritage of Iran.
Ingredients
For the Dough
- 4 cups wheat flour Use all-purpose or bread flour.
- 1.5 cups warm water Ensure the water is not too hot to activate yeast.
- 1 package active dry yeast About 2 1/4 teaspoons.
- 1 tablespoon salt
For the Romal Glaze
- 1 cup water For boiling to make the paste.
- 0.5 cup wheat flour For making the glaze.
For Topping
- 0.25 cup sesame seeds Or nigella seeds.
Instructions
Preparation
- In a mixing bowl, combine the flour and salt.
- In a separate bowl, dissolve the yeast in warm water and let it stand until bubbly.
- Pour the yeast mixture into the flour mixture and knead until a smooth dough forms.
- Cover the dough with a damp cloth and allow it to rise until doubled in size.
Shaping
- Once the dough has risen, divide it into smaller pieces and shape each piece into an oblong form.
- Press grooves into the surface using fingers or a tool.
Making Romal Glaze
- In a saucepan, combine water and flour to create the romal glaze and bring to a boil until thickened.
Baking
- Preheat the oven to 475°F (245°C).
- Brush the romal glaze over the grooves of the dough.
- Sprinkle sesame seeds on top.
- Bake in the preheated oven until golden brown, about 15-20 minutes.
Notes
This bread pairs well with stews and is often served with fresh herbs and feta cheese. Traditional methods involve baking in clay ovens, but a baking stone in a conventional oven works great too. Can also be made gluten-free using alternative flours.