Breads
Nan-e Barbari (Thick Persian Flatbread)
Ingredients
- 500 g (4 cups) bread flour
- 7 g (2 tsp) instant yeast
- 1 tsp sugar
- 10 g (2 tsp) salt
- 320 ml (1.25 cups) warm water
- 2 tbsp oil
- 1 tbsp flour mixed with 2 tbsp water (roomal, for the glaze)
- Sesame or nigella seeds, for topping
Method
- Dissolve the yeast and sugar in warm water and let sit for 5-10 minutes until foamy.
- Combine the flour and salt in a large bowl, then add the yeast mixture and oil, mixing and kneading for 8-10 minutes until smooth and elastic.
- Cover and let the dough rise in a warm place for about 1 hour, until doubled in size.
- Divide the dough into two or four portions, and shape each into a long oval, stretching gently to about 30cm (12 in) in length.
- Let the shaped loaves rest for 20-30 minutes, then use your fingers to press several lengthwise grooves into the surface.
- Brush with the roomal glaze and sprinkle with sesame or nigella seeds.
- Bake in a preheated oven at 230°C (450°F) on a hot baking stone or tray for 15-20 minutes, until golden brown and crusty.
Introduction: Nan-e barbari is a thick, chewy flatbread with a distinctive ridged top, baked fresh daily in neighbourhood bakeries (nanvai) across Iran and often bought still warm for breakfast.
Cultural Background: Nan-e barbari is a thick, chewy flatbread with a distinctive ridged top, baked fresh daily in neighbourhood bakeries (nanvai) across Iran and often bought still warm for breakfast. Its name is believed to trace back to the Barbari people of Central Asia, reflecting its historical trade-route origins.
Tips: A very hot oven and preheated baking stone or tray help replicate the intense heat of a traditional tandoor-style oven. The grooves not only create the classic look but also help the bread bake more evenly.
Variations: A version with mashed potato added to the dough gives a softer, slightly sweeter crumb. Whole wheat flour can replace part of the bread flour for a heartier loaf. Naturally vegan.
Storage: Best eaten the day it is baked; store wrapped at room temperature for 1 day or freeze for up to 1 month.
Reheating: Warm in a low oven for 5 minutes or briefly in a dry skillet to restore crustiness.
FAQs:
Q: Can I make this without a baking stone?
A: Yes, a preheated heavy baking tray works, though the crust may be slightly less crisp.
Q: Why does the surface need grooves?
A: They are traditional to barbari's shape and help the thick loaf cook through evenly.
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