📝 About This Recipe
Nan-e Barbari is one of the most iconic and beloved flatbreads of Iran, distinguished by its thick, fluffy interior and a deeply golden, crisp crust. What truly sets this bread apart is the 'Roomal'—a traditional flour glaze that creates its signature sheen and allows the sesame and nigella seeds to adhere perfectly. This recipe brings the essence of a Tehran bakery into your kitchen, offering a warm, yeasty aroma and a chewy texture that is simply irresistible.
🥗 Ingredients
Dough Base
- 4 cups All-purpose flour (plus extra for dusting; high-protein bread flour also works well)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 1/2 cups Warm water (between 105°F and 115°F)
- 1 teaspoon Sugar (to feed the yeast)
- 1 1/2 teaspoons Sea salt (fine grain)
- 2 tablespoons Vegetable oil (plus more for greasing the bowl)
The Roomal (Glaze)
- 1 tablespoon All-purpose flour
- 1/2 teaspoon Baking soda (essential for the deep brown color)
- 1/2 cup Water
- 1 teaspoon Vegetable oil
Toppings
- 1 tablespoon Sesame seeds (white or toasted)
- 1 teaspoon Nigella seeds (also known as black cumin or kalonji)
- 1 tablespoon Cornmeal (for dusting the baking sheet)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and bubbly.
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2
Add the vegetable 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 the dough hook on medium-low speed (or by hand on a floured surface) for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, but it shouldn't stick to your fingers.
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4
Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover with a damp cloth or plastic wrap and 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 1/2 cup water, 1 tablespoon flour, 1/2 teaspoon baking soda, and 1 teaspoon oil. Bring to a simmer over medium heat, whisking constantly until it thickens into a thin paste. Remove from heat and let it 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, line a large baking sheet with parchment paper and sprinkle lightly 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 the ovals to the prepared baking sheets.
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9
Using your fingers or a pastry brush, spread a generous layer of the cooled Roomal glaze over the top of each loaf.
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10
Using your fingertips, press deep longitudinal grooves into the dough, running the length of the loaf. You should have about 4-5 long furrows. Be firm, but don't tear the dough.
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11
Sprinkle the loaves generously with sesame seeds and nigella seeds.
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12
Cover loosely and let the loaves rest for another 15 minutes to puff up slightly before baking.
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13
Bake for 15-18 minutes in the center of the oven 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 slightly and makes it perfectly chewy.
💡 Chef's Tips
Don't skip the baking soda in the glaze; it provides the alkaline environment needed for the Maillard reaction, giving the bread its unique color and flavor. If the dough is too sticky to handle, oil your hands instead of adding too much extra flour to keep the bread light. Ensure your oven is fully preheated; a blast of high heat is crucial for the bread's rise and crust texture. Nigella seeds have a specific onion-like, peppery aroma that is traditional; if you can't find them, use black sesame seeds, though the flavor will differ. Store leftovers in a sealed bag and reheat in a toaster or oven to restore the crispness.
🍽️ Serving Suggestions
Serve warm with 'Paneer-o-Sabzi' (Feta cheese, fresh walnuts, and a platter of mint, tarragon, and radishes). Pair with a hot bowl of 'Ash Reshteh' (Persian herb and noodle soup) for a comforting meal. Use as a base for breakfast with butter and sour cherry jam or honey. Serve alongside a platter of grilled kebabs and charred tomatoes. Pairs beautifully with a glass of hot Persian black tea brewed with cardamom.