Nan-e Barbari is the perfect flatbread, in my opinion – thin but fluffy, crispy but chewy, and so simple to make!
What is Nan-e Barbari bread?
Flatbreads are truly a universal food. Almost every culture has their own version of it, which goes to show that we are all more alike than we are different.
Barbari bread is a traditional Persian (Iranian) yeasted flatbread that is typically topped with sesame seeds or nigella seeds. This delicious flat bread is usually served for breakfast with cultured butter and homemade jams, but can absolutely be enjoyed for any meal, all day long.
What I love the most about Nan-e Barbari bread is its versatility! Serve it alongside a chopped salad with feta and boiled eggs, or a hearty meaty stew for dinner.
Want more simply bread recipes? Be sure to check out:
How to make Homemade Nan-e Barbari
Because this recipe uses dry active yeast, the dough comes together so quickly in a stand mixer. A quick 1-hour rise at room temperature, and the dough is ready to be shaped.
The typical shaping of this Nan-e Barbari bread is so simple and really fun to do. I love getting the kids involved, because they can use their fingers to dimple the surface of the dough with the signature linear indentations.
Just before the bread is baked, I dimple the top of the bread once more, and generously drizzle on olive oil. Sesame and nigella seeds are traditional, and I like to add a bit of flaky sea salt as well…it is SOOO good!
Barbari bread bakes up so quickly in a very hot oven. While the oven is preheating to 450 degrees F, the dough does a 30-45 minutes second rise at room temperature.
Ingredients for Barbari Bread
unbleached all purpose flour – I prefer to use unbleached all purpose flour made King Arthur Flour. I find that their flours always deliver consistent results, and the higher protein content in the AP helps with gluten development.
water – the temperature of the water is important. It should be warm room temperature, around 80 degrees F.
granulated sugar – it’s a small amount of sugar and it just adds to a beautiful complex flavor that is really balanced.
light olive oil – I prefer to use a light olive oil for this bread with a milder flavor. The olive oil adds to the crispiness of the crust, and the softness of the crumb. You can also substitute avocado oil.
kosher salt – I always bake with kosher salt, I like the level of salinity and the clean flavor. My favorite brand is Morton’s, but if you’re using Diamond Crystal add another 2 grams of salt.
ingredients to make barbari bread
Bread Baking Tools I Use
It goes without saying, but I’ll say it anyway! Having the right tools for the job makes the job so much easier and gives you a better end result.
AND, having the correct tools definitely encourages you to bake more often – a win win!
I’ve put together a list of some of my Essential Baking Tools, and they’re all available HERE on Amazon (love it or hate it, Amazon can make sourcing these tools much simpler).
activate the yeast with the warm water and sugar
the mixed dough will be sticky – that’s how it should be!
after the first proof, the dough will double in size
divide the dough into 3 equal pieces, and stretch them out into rectangles
after 20 minutes, stretch the dough out even more
use your fingertips to indent the top of the dough with vertical lines
sprinkle sesame seeds, nigella seeds, and flaky salt – ready to bake!
IF YOU LOVE IT, SHARE IT!
If you make this delicious Nan-e Barbari Bread, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Without further ado, here is your ! Be sure to save this recipe and Pin It to your favorite Bread recipe board!
Happy Baking xo LeAnne
The recipe
Nan-e Barbari - Persian Flatbread
a delicious traditional Persian flat bread that is thin but fluffy, crispy and chewy and so simple to make!
Ingredients
- 1 ¾ cups, 415 g warm water, about 85℉
- 2 ¼ teaspoons, 7 g dry active yeast
- 3 tablespoons, 40 g granulated sugar
- 2 tablespoons, 28 g light olive oil or avocado oil plus more for drizzling
- 1 tablespoon, 18 g kosher salt
- 4 ½ cups, 540 g unbleached all purpose flour
- 2 tablespoons sesame and nigella seeds, for topping
- 1 tablespoon flaky sea salt, for topping
Instructions
In the bowl of a stand mixer, fitted with the dough hook attachment, combine the warm water, dry active yeast, and granulated sugar. Use a small whisk or a fork to combine, and begin to dissolve the yeast in the water. Let the mixture stand for 5-10 minutes to activate the yeast. Small bubbles should begin to form on the surface of the water. This means that the yeast is activated and ready to use.
Add the avocado oil to the bowl. Then, add the unbleached all purpose flour to the bowl of the mixture, along with the kosher salt. Use your fingers or a small fork to gently incorporate the salt with the flour - this will ensure that the salt doesn't clump up.
With the mixer on medium low, begin to mix the dough. After 4-5 minutes of mixing, the dough will be sticky but should come together. Cover the bowl with plastic wrap, or a clean plastic shower cap. Place the bowl in the warmest place of your kitchen, and let the dough rise at room temperature for about an hour, or until it has doubled in size and is very puffy.
Line a rimmed baking sheet with parchment paper. Drizzle about 2 tablespoons of olive oil all over the parchment paper. Set aside.
Flour your work surface very well, and pour the dough out onto the work surface. Flour your hands, and gently stretch the dough out into a large rectangle, and then fold the dough over on itself. Next, it's time to divide the dough into 3 equal pieces. Sprinkle a line of flour down the width of the dough where you plan to cut. This will help make clean cuts in the sticky dough. Then, use a bench scraper to divide the dough into 3 smaller rectangles.
Place the three pieces of dough onto the prepared baking sheet, and use your hands to gently stretch the dough out to reach the corners of the pan. Spray the surface of the dough with water so it doesn't dry out, and let the dough rise for another 30-40 minutes until it is very puffy.
Meanwhile, preheat the oven to 475℉. Drizzle the surface of the dough with another 2 tablespoons of olive oil, and use your fingertips to really indent the surface of the dough with the signature vertical lines. Next, sprinkle the tops of the loaves with sesame seeds, nigella seeds, and/or flaky salt. Bake the Nan-e Barbari bread for 16-18 minutes until deeply golden brown.
Remove the bread from the oven, and serve warm, or let cool. Store leftovers in an airtight container at room temperature for up to 3 days.
Recipe Notes
- This recipe can also be adapted to add 60 g of sourdough discard. Add the sourdough discard in with the yeast and sugar in Step 1, and prepare the recipe as written.
- To make a fully sourdough version of this recipe, add 100 g of fed and active sourdough starter in with the water. The dough will take approximately 3-4 hours to bulk ferment at room temperature, and another 2-3 hours to proof at room temperature after shaping.
The post Nan-e Barbari Bread first appeared on Lion’s bread blog.
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