📝 About This Recipe
Nan-e Barbari is one of Iran’s most iconic breads, celebrated for its distinctive elongated shape, deep ridges, and a uniquely chewy yet airy crumb. This recipe utilizes a slow fermentation process to develop a complex, nutty flavor profile that perfectly complements the 'Roomal'—a traditional flour glaze that gives the crust its signature golden sheen. Topped with a fragrant blend of nigella and sesame seeds, this bread is a masterclass in texture and the heart of any Persian breakfast spread.
🥗 Ingredients
The Dough
- 4 cups Bread Flour (High protein flour works best for the chewy texture)
- 1 1/2 cups Warm Water (Approximately 105°F to 110°F)
- 2 1/4 teaspoons Active Dry Yeast (One standard packet)
- 1 teaspoon Granulated Sugar (To feed the yeast)
- 1 1/2 teaspoons Fine Sea Salt
- 2 tablespoons Extra Virgin Olive Oil (Plus extra for greasing the bowl)
The Roomal (Glaze)
- 1 tablespoon All-Purpose Flour
- 1/2 teaspoon Baking Soda (Essential for the deep browning)
- 1/2 cup Water
- 1 teaspoon Vegetable Oil
The Topping
- 1 tablespoon Sesame Seeds (Toasted or raw)
- 1 tablespoon Nigella Seeds (Also known as black cumin or kalonji)
- 2 tablespoons Cornmeal (For dusting the baking sheet)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture and 2 tablespoons of olive oil into the well. Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms.
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4
Knead the dough for 8-10 minutes by hand or 5-7 minutes in a mixer on medium-low speed. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
While the dough rises, prepare the Roomal glaze. In a small saucepan, whisk together the 1/2 cup water, 1 tbsp flour, baking soda, and 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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7
Preheat your oven to 450°F (230°C). If you have a baking stone, place it on the middle rack. Otherwise, prepare two baking sheets by dusting them generously with cornmeal.
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8
Gently punch down the risen dough and divide it into two equal portions. Shape each into an oval ball.
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9
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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10
Using your fingers, press deep longitudinal grooves into the dough, creating 4-5 long ridges. Be firm but careful not to tear the dough.
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11
Generously brush the cooled Roomal glaze over the entire surface of the loaves, ensuring the grooves are well-coated.
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12
Sprinkle the sesame and nigella seeds evenly over the top. Cover loosely and let rest for another 15 minutes while the oven finishes heating.
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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
Immediately transfer the hot bread to a wire rack. To keep the crust soft, you can wrap the warm bread in a clean kitchen towel for 5 minutes before serving.
💡 Chef's Tips
For the most authentic flavor, allow the dough to rise in the refrigerator overnight for a slow fermentation. Don't skip the baking soda in the glaze; it creates the alkaline environment necessary for the Maillard reaction and that specific Barbari color. If your dough is too springy and shrinks back while shaping, let it rest for 5 minutes to relax the gluten, then try again. Use a spray bottle to mist the oven with water just as you put the bread in to create steam for a better crust.
🍽️ Serving Suggestions
Serve warm with Paneer Lighvan (Persian feta), fresh walnuts, and sprigs of mint and tarragon. Pair with a hot glass of Persian black tea sweetened with a sugar cube (Ghand). Use it as a vessel for dipping into Baba Ganoush or Hummus. Slice and toast the next day for a base for soft-scrambled eggs with tomato and onion.