Delicious Nan‑e Barbari
Crispy on the outside, soft on the inside, Naan-e-Barbari is a traditional Persian flatbread that’s perfect for pairing with cheeses, fresh vegetables, or even as a base for pizza. Easy to prepare, high in fiber, and packed with plant-based protein, this versatile bread is perfect for everyday meals or meal prep.
Equipment
- 1 large mixing bowl
- Stand mixer with dough hook (optional)
- Plastic wrap
- small saucepan
- Whisk
- Pizza stone
- Parchment Paper
- Oven
Ingredients
For the Dough:
- 4 cups bread flour
- 2¼ tsp instant yeast
- 1 tsp salt
- 2 tsp sugar
- 2 tbsp olive oil
- 1½ –1¾ cups lukewarm water
For the Topping (Roomal):
- 2 tsp all-purpose flour
- ½ tsp sugar
- ⅓ cup cool water
- ½ tsp canola oil
- 1 tsp nigella seeds
- 1 tsp sesame seeds
Instructions
- Preparing the Dough Base: In a large mixing bowl (or the bowl of a stand mixer), combine bread flour, instant yeast, salt, and sugar. Whisk the dry ingredients thoroughly to ensure even distribution of yeast and seasoning. This step helps the yeast activate evenly and ensures a consistent rise throughout the bread.
- Incorporating Liquid and Oil: Create a small well in the center of the flour mixture and pour in olive oil and 1½ cups of lukewarm water. Begin mixing with a wooden spoon or your stand mixer on low speed until the dough starts coming together. Gradually add the remaining water, a little at a time, until the dough forms a soft, slightly sticky ball.
- Kneading the Dough: Transfer the dough to a lightly floured surface if kneading by hand, or continue kneading in the stand mixer with a dough hook. Knead 6–8 minutes in the machine or 10–12 minutes by hand until the dough is smooth, elastic, and slightly tacky but not overly sticky. Proper kneading develops the gluten, giving the bread its characteristic chewy texture.
- First Rise (Bulk Fermentation): Lightly grease a large bowl with oil and place the kneaded dough inside. Cover it tightly with plastic wrap or a damp kitchen towel to prevent drying. Let it rest in a warm, draft-free area for about 1 hour, or until it doubles in size. If using an Instant Pot, lightly grease the inner pot, place the dough inside, cover with a glass lid or kitchen towel, and use the “Yogurt” setting for 1 hour to achieve the same effect.
- Dividing and Resting the Dough: Once risen, turn the dough onto a lightly floured surface. Gently press it down to remove excess air, then divide it into two equal portions. Roll each portion into a loose log shape. Cover them lightly with plastic wrap and let them rest at room temperature for 30 minutes. This allows the dough to relax, making it easier to shape later without tearing.
- Preparing the Roomal Topping: While the dough rests, make the roomal (topping paste). In a small saucepan, combine all-purpose flour, sugar, canola oil, and cool water. Whisk thoroughly until smooth. Place the saucepan over medium heat and cook, stirring constantly, until bubbles form along the edges and the mixture thickens to an opaque paste (about 2 minutes). Remove from heat and let it cool slightly. This paste will give the Barbari bread its distinctive shiny, golden crust.
- Preheating the Oven and Pizza Stone: Place a pizza stone on the lowest oven rack and preheat the oven to 450°F (230°C). Allow the stone to heat for at least 30 minutes, ensuring the bread cooks evenly from the bottom and develops a crisp crust.
- Shaping the Barbari Bread: Take one dough log and place it on a sheet of parchment paper. Using your hands or a rolling pin, gently stretch it into a 14"x5" rectangle (or 10"x4" for smaller loaves). With your fingertips, press 3–5 deep, parallel lengthwise ridges into the dough, being careful not to tear it. This traditional pattern creates the iconic texture of Barbari bread.
- Applying the Roomal and Seeds: Evenly spread the roomal paste over the surface of the shaped dough using a spoon or pastry brush. Sprinkle half of the nigella and sesame seeds over the top, pressing lightly to ensure they adhere. The paste and seeds create a golden, flavorful crust that’s both visually appealing and aromatic.
- Baking the Barbari Bread: Carefully slide the parchment paper and dough onto the preheated pizza stone. Bake for 12–15 minutes, or until the bread has puffed up and the crust turns golden brown. Remove from the oven and transfer to a wire rack to cool slightly. Repeat the shaping, topping, and baking process with the remaining dough. Serve warm for the best texture.
- Optional Pizza Variation: If making pizza instead of bread, roll one dough portion into a 14" thin circle. Place it on parchment, spread 1 cup of tomato sauce, and sprinkle with grated mozzarella. Add your favorite toppings, then slide onto the preheated pizza stone. Bake 10–15 minutes, until the crust is crisp and golden, and the cheese is fully melted.
- Storage and Serving Tips: Allow any leftover bread to cool completely, then store in an airtight bag at room temperature for up to 2 days. Barbari bread can be lightly toasted for breakfast, used for sandwiches, or served alongside dips and spreads for lunch or dinner.
Notes
- For the best texture, use bread flour or a high-protein flour; it creates a chewy, airy crumb and a crisp crust.
- Dough hydration is flexible; start with 1½ cups of water and add more gradually to reach a soft, slightly sticky consistency.
- Allow the dough to rest and rise fully—this ensures better flavor development and an even crumb structure.
- Roomal paste should be thick and smooth; cook only until bubbles form and it turns opaque. Overcooking can make it dry.
- Barbari bread is versatile: half the dough can be used for pizza, flatbreads, or sandwich bases, making it a perfect option for meal prep.
