ArabianBakedBreadsCuisineVegan Sandwiches

Barbari Bread (Persian Flatbread)

8 mins Cook
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I love making this bread on occasions like Eid or any party. I love it’s texture and softness.

Ramsha Baig

Barbari is a soft, tender Persian flatbread, and clearly a lovely Persian bread as well! Use this recipe and video to make them at home to serve with any meal of the day!

Flatbreads are a staple meal in most of the countries alongside the historical Silk avenue.

Although the bottom flatbread ingredients are usually similar, every use of a’s recipe has a completely unique spin on the shape of the loaf or the way it is served. 

From the simplest lavash and khubz to stuffed flatbreads like naan and gozleme, making flatbread recipes from different nations isn’t simply fun, it’s also a delicious experience!

Barbari Bread

Barbari bread is one of several types of yeast-risen Persian flatbread. The texture is smooth 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 provide it a golden crust. just before baking, lengthy ridges are shaped by means of 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 normally enjoy it with feta cheese or butter and jam. different toppings can include walnuts, cucumbers and tomatoes. A piece of heat barbari bread makes a fantastic dipper for a creamy hummus or eggplant dip, too.

when it is eaten with soupy dishes, it makes the perfect replacement for a spoon, each transporting the meals and sopping up any gravy from the bowl!


Ingredient Of This Persian Bread

In bread baking, a starter includes an easy mixture of wheat flour, water, and a leavening agent, usually yeast or a sourdough starter. It is frequently known as a “sponge” because of what it looks like; a bubbled mixture of flour, water and a touch of yeast.

The Poolish

A poolish is a reasonably wet sponge, usually made with a 1:1 ratio through the weight of water and flour. After growing 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 floor of the bread because 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 frequently 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 process.

Bread Toppings

Although you can absolutely 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.

Recipe Notes And Tips

A stand mixer makes the job easier.

Although a few people find kneading bread by hand to be healing, I think it is 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 floor, and make sure to have a bench scraper to help you switch the sticky dough to the baking pans or baking stone.

Before proofing, I usually use an extra ½ cup of bread flour for kneading and forming the ball of dough.

Shaping the dough

don’t be afraid to pull and stretch the dough. If it tears, you can simply press the dough back together; it’s quite forgiving.

This recipe will give you 4 huge, lengthy flatbreads, 8 medium size, or 16 individual pieces.

Storing Persian bread

Like any other homemade bread, the flavor and texture are usually great when it is fresh from the oven. Is there anything better than a slice of heat, freshly baked bread? NO, there is not!

Wrap any leftovers well and keep them at room temperature for several days, or freeze for longer storage.


prep time
2 hours 40 mins
cooking time
8 mins
total time
2hr 48 mins



  • 3 cups lukewarm water divided

  • 2¼ teaspoon active dry yeast divided

  • 2 cups bread flour

  • 4 cups all-purpose flour divided

  • 4 teaspoon salt

  • 1 cup wheat bran or AP flour for work station

  • Glaze

  • 2 teaspoon all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon sugar

  • ½ teaspoon vegetable oil

  • ⅓ cup cool water

  • Topping

  • 1 teaspoon sesame seeds

  • 1 teaspoon nigella black onion seeds


Place 1 cup of lukewarm water in a huge bowl. upload ¼ teaspoon of yeast and stir. add 1 cup of all purpose flour and stir to make a batter. cover with plastic wrap and set apart on a counter for 16-24 hours. that is known as a "poolish". it will ferment after which it will be introduced to the last ingredients.

Make The Dough:

Stir the polish into the bowl of a stand mixer and add 2 cups of lukewarm water, 2 teaspoons yeast, 2 cups bread flour, 2 cups all purpose flour, and salt. blend using a dough hook. A smooth batter will shape, then upload the final 1 cup all purpose flour and knead in a stand mixer for 10 mins.
This is a sticky dough and it's going to stick to the bottom of the bowl. Use a scraper to transfer dough to a lightly floured work surface and use your floured fingers to knead dough, including extra bread flour as needed to save you sticking, until dough is smooth and elastic, about 4 minutes (See note 1). transfer the dough to a massive, lightly greased bowl, cover the bowl with plastic wrap, and permit the dough rise till it's almost doubled in size, about 1 hour.
On a work floor sprinkled with flour, flip the dough out. Fold the dough over multiple times. Next, cut the dough in 1/2, then every half into 4 or 8 identical pieces, depending on how huge you need your barbari bread loaves to be.
Shape each piece of dough into a ball through rolling on the surface below your palm, or use each hand. transfer dough balls to a baking sheet, maintaining them 2 inches apart. Tent the balls with lightly greased plastic wrap, and allow them to relax for 30 minutes.
Preheat the oven to 500°F. when you have a pizza stone, set it on the bottom rack or oven ground. If you'll use the wrong way up the sheet pan, roll on the rack within the centre of the oven.

Prepare The Bread Glaze:

Combine the flour, baking soda, sugar, oil, and water in a small saucepan over medium warmness, whisking constantly, until slightly thickened, about 3 minutes. allow cool.

Shape The Dough:

Sprinkle wheat bran over your work floor (or use all purpose flour). working with one piece at a time, lightly press and stretch every dough ball into 9x4 inch oval pillow shapes. Do now not use a rolling pin, it will deflate the dough. Press and pull using your hands. let flatbread rest uncovered for 10 minutes.
Brush half of the glaze on top of the dough. Dip your fingers into a small bowl of water. using your arms (excluding thumbs) press continuous, lengthwise grooves into the dough. Press firmly, but don't break thru the bottom of the dough. Repeat making several parallel indentations on top. Sprinkle with half of the sesame or poppy seeds

Bake The Dough:

Carefully carry and stretch each loaf of dough lengthwise before placing it onto the baking stone, maintaining them 4 inches apart. Repeat with as many dough as you may healthy on a baking sheet. Bake for 8 mins, or until golden brown. if you're now not using a stone, place the bread on the other way up the baking sheet and bake it for your oven's centre rack. remove the bread, and cool it on a twine rack.
Repeat the shaping and baking process for remaining dough.
Serve heat or at room temperature. Traditional accompaniments are olives, tomatoes, cucumbers, and feta cheese or honey served with hot mint tea.


This is a loose, sticky dough and before proofing I normally will use any other ½ cup of bread flour to knead and form right into a ball to evidence. This recipe can make 4 big, long flatbreads, eight medium or 16 individual pieces. keep leftovers, nicely wrapped, for numerous days at room temperature; freeze for longer storage.
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