Print

Barbari Bread (Persian Flatbread) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

Barbari Bread is a traditional Persian flatbread known for its thick, chewy texture and distinctive lengthwise grooves on the surface. This recipe features a long fermentation process using a poolish starter to develop deep flavor and a unique glaze made from flour, baking soda, and oil that gives the crust its characteristic golden sheen and slight crispiness. Perfect for serving with olives, fresh vegetables, feta cheese, or honey with hot mint tea, this bread is a delightful addition to any meal.

Ingredients

Dough Starter (Poolish)

  • 1 cup lukewarm water
  • 1/4 teaspoon active dry yeast
  • 1 cup all-purpose flour

Main Dough

  • 2 cups lukewarm water
  • 2 teaspoons active dry yeast
  • 2 cups bread flour
  • 3 cups all-purpose flour (divided as 1 cup in poolish, 1 cup added initially, 1 cup added for kneading)
  • 4 teaspoons salt

Work Surface

  • 1 cup wheat bran (or all-purpose flour as substitute)
  • 2 teaspoons all-purpose flour (for shaping)

Glaze

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/2 teaspoon vegetable oil
  • 1/3 cup cool water
  • 1 teaspoon sesame seeds
  • 1 teaspoon nigella seeds (black onion seeds)

Instructions

  1. Prepare the Poolish: In a large bowl, combine 1 cup lukewarm water with 1/4 teaspoon active dry yeast. Stir in 1 cup all-purpose flour until it forms a smooth batter. Cover tightly with plastic wrap and set aside at room temperature for 16 to 24 hours to ferment and develop flavor.
  2. Mix the Dough: Stir the fermented poolish into the bowl of a stand mixer. Add 2 cups lukewarm water, 2 teaspoons yeast, 2 cups bread flour, 2 cups all-purpose flour, and 4 teaspoons salt. Use the dough hook attachment to mix until a smooth batter forms.
  3. Knead the Dough: Gradually add the remaining 1 cup all-purpose flour and continue kneading with the stand mixer for 10 minutes until well combined. The dough will be very sticky and cling to the bowl.
  4. Finish Kneading by Hand: Use a dough scraper to transfer the sticky dough to a lightly floured surface sprinkled with wheat bran. Knead by hand for about 4 minutes, adding more bread flour if necessary, until the dough becomes smooth and elastic.
  5. First Rise: Place the dough in a large, lightly greased bowl and cover with plastic wrap. Let it rise at room temperature until nearly doubled in size, about 1 hour.
  6. Divide Dough: Turn the dough onto a floured work surface. Fold it gently to form a rough round. Cut the dough in half, then each half into 4 or 8 equal pieces depending on the desired size of your barbari loaves.
  7. Shape Dough Balls: Roll each piece into a smooth ball using the palm of your hand. Arrange the dough balls on a baking sheet spaced 2 inches apart. Cover loosely with lightly greased plastic wrap and let rest for 30 minutes.
  8. Preheat Oven and Prepare Baking Surface: Preheat your oven to 500°F (260°C). Place a pizza stone on the lowest rack or an inverted baking sheet in the center rack if you do not have a stone.
  9. Make the Glaze: In a small saucepan over medium heat, whisk together 2 teaspoons all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon sugar, 1/2 teaspoon vegetable oil, and 1/3 cup cool water. Stir constantly until slightly thickened, about 3 minutes. Remove from heat and let cool.
  10. Shape the Loaves: Sprinkle wheat bran or flour over your work surface. Take one dough ball at a time and gently stretch and press it into an oval shape about 9 by 4 inches, using your fingers but no rolling pin to avoid deflating the dough. Let shaped loaves rest uncovered for 10 minutes.
  11. Apply Glaze and Create Grooves: Brush half of the cooled glaze evenly over the top of each loaf. Dip your fingers into water and press continuous parallel lengthwise grooves firmly into the dough surface without breaking through. Sprinkle half the sesame and nigella seeds over the loaves.
  12. Bake the Loaves: Carefully transfer the breads onto the heated pizza stone or inverted baking sheet spaced about 4 inches apart. Bake for approximately 8 minutes or until golden brown on top and bottom.
  13. Repeat Shaping and Baking: Continue shaping, glazing, and baking remaining dough balls using the same method.
  14. Cool and Serve: Remove breads from the oven and cool on wire racks. Serve warm or at room temperature with traditional accompaniments like olives, tomatoes, cucumbers, feta cheese, or honey with hot mint tea.

Notes

  • The dough is very sticky, which is characteristic of Barbari bread; use a dough scraper and well-floured surfaces as needed.
  • Adjust the number of dough pieces depending on the desired loaf size—smaller pieces yield smaller breads.
  • Using a pizza stone or an inverted baking sheet in a very hot oven helps achieve a crisp crust.
  • Do not use a rolling pin to flatten dough to retain its airy texture.
  • You can substitute wheat bran with all-purpose flour if unavailable for the work surface.
  • The glaze is essential for the bread's signature golden crust and slight crispness.

Find it online: https://recipeplenty.com/barbari-bread-persian-flatbread-recipe/