Nan-e-Barbari, famous Persian flatbread, is known as thickest flatbread. Following the theme of Karen from Karen’s Kitchen Stories, the Middle Eastern bread, I tried my hands on this lovely Nan-e-Barbari bread recipe.
Flatbreads are extremely popular across the globe, however, this Iranian flatbread steals the heart.
This unique Persian bread is crisp and chewy. The name “Nan-E-Barbari in itself sounds so royal, isn’t it?
Let’s know little more about this Bread
Barbari is an Iranian term used for Hazara people living in Khorasan. This bread was first baked by Hazaras. Though Hazaras are no longer known as Barbarians this bread is still referred as Nan-e-Barbari.Jump to Recipe or Print Recipe
|Baking Time||20 minutes|
|MW Convection Temp||200°C|
|Baking Time||20 minutes|
|Cooling Time||10 minutes|
Nan-e-Barbari Bread Recipe
In a jar, take around 50 ml lukewarm water. Add sugar and yeast to it. Stir it and let it rest until yeast froths. The water amount taken to dissolve yeast is from total water amount mentioned in the ingredients.
PS: I have used Prime Active Dry Yeast.
For this recipe, I took 450 gm of organic wheat maida from Organic Tattva. In case organic flour is not available, you can use regular refined flour as well. Add salt to flour and add activated yeast water. Start kneading the dough by adding a little water at a time.
Initially, the dough will be sticky. Take the dough on lightly floured surface. Add oil to the dough and continue to knead for 3-4 minutes. With this kneading, the dough will become soft, smooth and non-sticky. Now place the dough into a greased bowl and cover it with Kitchen towel.
Keep the bowl at some warm and dry place until dough doubles in volume.
Making the glaze for Nan-e-Barbari
Till the time our dough is resting, let prepare the glaze. In a small saucepan take refined flour, sugar, butter, and water. Mix everything well. Now cook the prepared solution for about 2 min. keep stirring the solution to avoid any lumps. Switch off the flame and let the solution cool down.
Time taken by the dough to be double depends upon temperature. Warmer the weather, lesser the time will be. At my place, the temperature was between 24 °C to 29°C. That is why my dough doubled in 35 minutes.
The moment dough becomes double in volume, take it out from the bowl and punch it to release the air incorporated. This punching not only takes the air out but also helps to release that pungent yeast smell.
After punching, divide the dough into two equal portions. This 450 gm flour will yield 2 Nan-e-Barbari bread. Take one portion and cover the other with the kitchen towel for a while.
Lightly dust the counter with flour and roll the dough into a rectangular sheet, approximately 13 inches long and 5 inches wide. Transfer it to a greased baking tray.
Meanwhile, keep the Oven for preheating at 220°C.
Use your fingers to poke down the length of the loaf, forming 5 deep ridges lengthwise as shown in the picture. To make these indentations you can use back of knife or spatula. Ensure that the indentations are deep enough, otherwise, the bread will puff up.
Rub half of the prepared flour paste on the dough. Sprinkle Nigella seeds on it. Gently press down the seeds. Let the dough rest for 10-15 minutes.
Repeat the same process with other portion of the dough.
Now bake the loaves in preheated oven for about 20 minutes or until the bread becomes golden brown. Once baked, transfer the baked bread to the cooling rack. Let it rest for 10 minutes.
After 10 minutes, slice the bread and serve with your choice of gravy. This bread is known as the thickest flatbread. It has the rustic crust with a soft and chewy crumb. You can store this bread in an airtight container in the refrigerator for a couple of days.
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Naturally Colorful Bread List by #BreadBakers
- Baked Pita Bread from A Day in the Life on the Farm
- Eggless Challah Bread from Cook with Renu
- Fatayer Jebneh (Arabic Cheese Pie) from Food Lust People Love
- Garlic Butter Glazed Talami Bread from All That’s Left Are The Crumbs
- Jerusalem Bagels from Karen’s Kitchen Stories
- Kaak from Ambrosia
- Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
- Kubaneh from Gayaythri’s Cook Spot
- Laffa from Sizzling Tastebuds
- Manakeesh from Mayuri’s Jikoni
- Maneesh from The Mad Scientist’s Kitchen
- Nan-e-Barbari from Anybody Can Bake
- Rose Shaped Dinner Rolls – Turkish Pogaca Pastry from Sneha’s Recipe
- Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
- Vegetarian Lahmacun (Turkish Pizza Snack) from Cook’s Hideout
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We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
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