📝 About This Recipe
Nan-e Barbari is one of Iran’s most beloved treasures, famous for its distinctive elongated shape and deep, golden ridges. This iconic flatbread features a crisp, sesame-studded exterior and a pillowy, airy crumb that is achieved through a traditional flour-based glaze called 'Roomal.' Whether enjoyed warm from the oven or toasted with feta, it is a masterclass in texture and rustic Middle Eastern flavor.
🥗 Ingredients
The Dough
- 4 cups Bread Flour (high protein for better structure)
- 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 teaspoon Vegetable Oil
- 1/3 cup Water
Toppings
- 1 tablespoon Sesame Seeds (white or toasted)
- 1 teaspoon 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 it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour and 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. Mix by hand or with a dough hook on low speed until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is 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 flour, baking soda, oil, and water. Bring to a simmer over medium heat, stirring constantly until it thickens into a thin paste. Remove from heat and let cool.
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7
Preheat your oven to 450°F (230°C). If you have a baking stone, place it inside; otherwise, use a large inverted baking sheet.
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8
Gently deflate the risen dough and divide it into two equal portions. Shape each into an oval ball and let rest, covered, for 15 minutes.
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9
On a piece of parchment paper dusted with cornmeal, stretch one dough ball into a long rectangle (about 12-14 inches long and 5 inches wide).
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10
Dip your fingers into the cooled Roomal glaze and spread a thin layer over the surface of the dough. Use your fingertips to press deep longitudinal grooves into the dough, lengthwise, being careful not to tear it.
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11
Generously sprinkle with sesame and nigella seeds. Repeat the stretching and grooving process for the second loaf.
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12
Carefully slide the parchment with the dough onto the preheated stone or baking sheet. Bake for 15-18 minutes until the bread is a deep golden brown.
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13
Remove from the oven and immediately wrap in a clean kitchen towel for 5 minutes; this softens the crust slightly to the perfect chewy-crisp ratio.
💡 Chef's Tips
Don't skip the baking soda in the glaze; it's the secret to the bread's unique dark golden color and distinct flavor. Make the grooves deep! As the bread rises in the oven, shallow grooves will disappear, and you want those iconic ridges. If your dough is too snappy and shrinks back while stretching, let it rest for another 5 minutes to relax the gluten. For the best texture, use bread flour rather than all-purpose to ensure a chewy, professional-grade crumb. Nigella seeds provide the authentic 'Barbari' aroma—try not to substitute them, but if you must, use black sesame seeds.
🍽️ Serving Suggestions
Serve warm with a block of creamy Feta cheese, walnuts, and fresh herbs (Sabzi Khordan). Pair with a bowl of 'Ash Reshteh' (Persian noodle soup) for a comforting winter meal. Spread with thick clotted cream (Saryshir) and sour cherry jam for a traditional breakfast. Use it as a base for a gourmet sandwich with roasted lamb and tzatziki. Enjoy alongside a hot glass of Persian black tea sweetened with a sugar cube.