Imagine sinking your teeth into a golden, crispy flatbread with a perfectly dimpled surface, sprinkled with exotic seeds that whisper tales of Persian culinary traditions. Barbari bread isn't just a recipe—it's a journey into the heart of Iranian cuisine that will transport your taste buds to the bustling bazaars of Tehran. Whether you're a seasoned baker or a curious food adventurer, this authentic Persian flatbread promises to elevate your bread-making skills and impress everyone at your table with its stunning appearance and irresistible flavor.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Persian
Serves: 2 loaves
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups warm water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds
Instructions
- In a large mixing bowl, combine warm water (around 110°F), sugar, and active dry yeast. Let the mixture sit for 5-7 minutes until it becomes frothy and activated.
- In a separate large bowl, sift together the all-purpose flour and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture into the flour well and begin mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, punch down the dough and divide it into two equal portions. Shape each portion into an oval or rectangular flatbread on a baking sheet lined with parchment paper.
- Using your fingertips, create deep indentations across the surface of each bread, creating a traditional dimpled texture characteristic of Barbari bread.
- Brush the surface of each bread with water and generously sprinkle with sesame seeds and nigella seeds.
- Preheat the oven to 450°F (230°C) with a baking stone or heavy baking sheet inside to ensure a crisp bottom.
- Let the shaped breads rest and proof for an additional 15-20 minutes before baking.
- Carefully transfer the breads onto the preheated baking stone or sheet and bake for 20-25 minutes, or until golden brown and crispy on the outside.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving. Best enjoyed warm with butter, cheese, or as an accompaniment to Persian dishes.
Tips
- Water Temperature is Key: Use warm water around 110°F to activate the yeast properly. Too hot, and you'll kill the yeast; too cold, and it won't activate.
- Kneading Matters: Take your time kneading the dough for 8-10 minutes. This develops the gluten and ensures a smooth, elastic texture.
- Proofing Perfection: Let the dough rise in a warm, draft-free area. A slightly humid environment helps the dough rise beautifully.
- Seed Selection: Use fresh sesame and nigella seeds for the most authentic flavor and crunch.
- Baking Surface: A preheated baking stone or heavy baking sheet mimics traditional Persian ovens and helps create a crispy bottom.
- Dimpling Technique: Use your fingertips to create deep, consistent indentations across the bread's surface for that classic Barbari look.
- Serving Suggestion: Enjoy warm for the best texture and flavor, paired with soft cheeses, butter, or as a side to Persian stews and dips.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
