Barbari bread is a flavorful flat oval or round 1- to 1½-inch thick Persian flatbread. It is at its best eaten fresh.
You can also cook nan-e barbari without a baking stone by using a baking sheet. Dust it with cornmeal, place a loaf on it, and with damp hands make dents along the length of the top, brush with the egg wash, and sprinkle with the seeds. Bake for 12 minutes on one side and 6 minutes on the other.
To make barbari bread using whole wheat flour, use about ½ cup less flour.
Recipe information
Yield
4 loaves
Ingredients
For the dough
For the decoration
For the egg wash
Preparation
To make the dough
Step 1
In a wide mixing bowl, dissolve the yeast in 3 cups/720ml warm water. Add the sugar and set aside for 10 minutes.
Step 2
Add the salt to the yeast mixture and mix well. Gradually add the flour and stir constantly. When 6½ cups/650g flour have been added and you have a sticky dough, add 1 tablespoon oil and mix for 2 minutes. Transfer the dough to a floured counter and knead for about 15 minutes, adding the rest of the flour if necessary, until the dough is no longer sticky.
Step 3
Lift the dough in the mixing bowl and pour 3 tablespoons oil into it, then turn the dough in the oil so it is coated all over. Cover the entire bowl with a clean damp dish towel and allow the dough to rise for 4 hours, without moving it, in a warm place (I use the oven with just the light on, or a pantry).
Step 4
Punch the air out of the dough while it is still in the bowl and flip it over. Cover again with the damp towel and allow to rise 2 for more hours.
To cook the bread
Step 5
Place a baking stone in the lower level of the oven and preheat the oven to 500°F (260°C) for at least 20 minutes.
To make the egg wash
Step 6
In a small bowl, mix together the egg and yogurt until smooth.
Step 7
With oily hands, divide the dough into 4 balls. Place each ball on a lightly oiled surface. Use an oiled rolling pin to roll each ball out to an approximately 11in x 6in/28cm x 15cm oval shape. Place the loaves on an oiled surface, cover with the towel, and leave at room temperature for 20 minutes.
Step 8
Dust a baker’s peel with cornmeal and transfer a loaf to it. Brush the egg wash and make dents along the length of the top of the loaf, then sprinkle the seeds on top.
Step 9
Immediately slide the dough onto the hot baking stone in the oven, cornmeal side down, and bake for 8 minutes. Turn over and bake for 2 minutes longer.
Recipe notes
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