📝 About This Recipe
Nan-e Barbari is one of the most iconic breads of Iran, celebrated for its unique elongated shape and distinctive golden-brown crust. This thick, leavened flatbread features a signature 'Roomal' glaze that creates a beautiful sheen and a crisp exterior, while the inside remains soft and pillowy. Topped with toasted sesame and nigella seeds, it offers a nutty aroma and a complex flavor profile that is essential to a traditional Mediterranean breakfast.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting; high-quality bread flour also works well)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 1/2 cups Warm water (approximately 105-110°F)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 1/2 teaspoons Fine sea salt
- 2 tablespoons Olive oil (plus more for greasing the bowl)
The Roomal (Glaze)
- 1/2 teaspoon Baking soda (essential for the deep golden color)
- 1 teaspoon All-purpose flour
- 1/2 cup Water
- 1 teaspoon Vegetable oil
The Toppings
- 1 tablespoon Sesame seeds (white or toasted)
- 1 tablespoon Nigella seeds (also known as black cumin or kalonji)
- 1-2 tablespoons Cornmeal (for dusting the baking sheet)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
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2
Add the olive oil and salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until a shaggy dough forms.
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3
Knead the dough using a dough hook on medium-low speed for 7-8 minutes, or by hand on a floured surface for 10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the Roomal glaze. In a small saucepan, whisk together the water, 1 teaspoon of flour, baking soda, and vegetable oil. Bring to a simmer over medium heat, whisking constantly until it thickens into a thin paste. Remove from heat and let cool completely.
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6
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven now. Otherwise, lightly grease two large baking sheets and sprinkle them with cornmeal.
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7
Gently punch down the risen dough and divide it into two equal portions. Shape each into an oval ball.
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8
On a lightly floured surface, roll each ball into an elongated oval, roughly 12-14 inches long and 5 inches wide. Transfer each to the prepared baking sheets.
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9
Using your fingertips, press deep longitudinal grooves into the dough, running from top to bottom. Be firm but careful not to tear through the dough; these ridges are the signature of Barbari bread.
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10
Generously brush the surface of each loaf with the cooled Roomal glaze, ensuring you get into the grooves.
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11
Sprinkle the sesame seeds and nigella seeds evenly over the top of the glazed loaves.
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12
Cover loosely and let the loaves rest for another 15-20 minutes to puff up slightly before baking.
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13
Bake for 15-18 minutes, or until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
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14
Remove from the oven and immediately wrap the hot bread in a clean kitchen towel for 5 minutes. This softens the crust just enough to make it perfectly chewy.
💡 Chef's Tips
For the most authentic flavor, don't skip the nigella seeds; they provide a specific herbal aroma that defines this bread. If the dough is too springy and shrinks back while rolling, let it rest for 5 minutes to relax the gluten before trying again. The baking soda in the glaze is the secret to the dark, mahogany crust; without it, the bread will look pale. Ensure your oven is fully preheated; a hot oven is crucial for the rapid rise (oven spring) that creates the airy interior. Store leftovers in a sealed bag, but toast them briefly before serving to regain that signature crispness.
🍽️ Serving Suggestions
Serve warm with 'Panir Sabzi'—a platter of feta cheese, fresh walnuts, and bunches of mint, tarragon, and radish. Pair with a hot cup of Persian black tea sweetened with a sugar cube for a traditional breakfast. Use it as a sturdy base for dipping into creamy hummus, baba ganoush, or whipped labneh. Serve alongside a hearty bowl of Ash Reshteh (Persian noodle soup) for a comforting lunch. Slather with unsalted butter and sour cherry jam for a sweet and savory treat.