Easy Persian Barbari Bread
Nan barbari is a classic Persian bread that’s easy to make. With a nice crust and soft inside, this recipe results in a tasty homemade bread suitable for breakfast, lunch or dinner!
Servings: 2 breads
Calories: 985kcal
Ingredients
- 500 gr All purpose flour (4 cups)
- 7 gr salt (1 ½ tsp)
- 5 gr granulated sugar (1 tsp)
- 15 gr unsalted butter (1 tbsp)
- 7 gr instant yeast (2 ¼ tsp)
- 320 ml warm water (1 ⅓ cup)
Glaze
- 1 tablespoon flour
- ½ cup water
- ½ teaspoon baking soda
Instructions
- Place the flour ,salt, sugar, butter and yeast in a bowl of a stand mixer with a dough hook.
- Turn the stand mixer on and set it on slow speed. Add the water slowly while the mixer is running.
- Once the dough comes together, turn the speed to medium and knead for 10 minutes.
- The dough will come together and will not be too sticky. Cover the bowl with a kitchen towel and let it sit for 10 minutes.
- Place the dough on a floured surface and divide it into two. Shape into balls and cover with a kitchen towel. Let the dough rise for 30 minutes.
- Meanwhile, make the glaze by mixing all the ingredients in a saucepan. Turn the heat to medium and bring it to simmer. Keep stirring until it thickens. This would take about 3-4 minutes. Set aside to cool.
- After 30 minutes, Place one of the balls on parchment paper. Flatten the dough using your hand into an oval shape. Using your finger (except the thumbs) make indentations on the bread. Brush with the glaze and top with sesame seeds. Transfer the parchment paper to a baking sheet, cover with plastic wrap and let it sit for another 30 minutes.
- Turn the oven on and preheat to 440°F. Once the oven is hot, uncover the baking sheet and place the bread in the oven. Bake for 18 minutes until golden and cooked. Let it sit for 10 minutes before you slice it.
Video
Notes
- You can serve barbari alongside kotlet (Persian meat patties), kuku sibzamini (Persian potato patties) or kuku sabzi (Persian herb frittata) for a complete meal or as an appetizer with some kashke bademjan (Persian eggplant dip).
- Brbari is perfect for breakfast with some cheese, tomato, cucumber and walnuts.
- Traditional barbari uses the glaze mentioned in the recipe. However, you can simply whisk an egg and brush that over the dough.
- Store the bread in a gallon size resealable bag for up to 3 days. You can reheat it in a toaster or microwave.
- With this recipe you can make two large barbari breads or four small ones.
- If you have a kitchen scale, don't forget to use it when making bread. Otherwise, make sure you're measuring everything carefully.
- If you don’t own a stand mixer, you can simply mix everything with your hands and then knead for 10 minutes until the dough is not sticky anymore.
Nutrition
Calories: 985kcal | Carbohydrates: 195g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1372mg | Potassium: 301mg | Fiber: 8g | Sugar: 3g | Vitamin A: 187IU | Calcium: 38mg | Iron: 12mg