Persian Flatbread Nan-e-Barbari # Bread Bakers

    8
    155
    Persian Flatbread Nan-e-Barbari
    Persian Flatbread Nan-e-Barbari

    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.

    I have no idea of the origin of the flatbread. Was it Greece where Pita Bread is a common staple or is it India with its famous Amritsari Naan.

    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

    Quick Notes

    Tin Size14×10
    Oven Temp220°C
    Baking Time20 minutes
    MW Convection Temp200°C
    Baking Time20 minutes
    Demold Instructionsimmediately
    Cooling Time10 minutes

     

    Baked Persian Flatbread Nan-e-Barbari

    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.

    Ingredients for Persian Flatbread Nan-e-Barbari

    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.

    Glaze for Persian Flatbread Nan-e-Barbari

    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.

    Persian Flatbread Nan-e-Barbari Dough

    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.

    Dough for Persian Flatbread Nan-e-Barbari

    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.

    Dough sheet for Persian Flatbread Nan-e-Barbari

    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.

    Shaping of Persian Flatbread Nan-e-Barbari

    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.

    Persian Flatbread Nan-e-Barbari ready to bake

    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.

    Texture of Persian Flatbread Nan-e-Barbari

    Buy Tools and Ingredients used in this recipe

    BreadBakers

    Naturally Colorful Bread List by #BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

    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 foodlustpeoplelove@gmail.com.

    Print Recipe
    Persian Flatbread Nan-e-Barbari # Bread Bakers Yum
    Nan-e-Barbari is an amazing classic Persian flatbread recipe. This barbari bread recipe is crisp from outside and soft and airy from the inside. This Iranian flatbread recipe is easy to make and can be done quickly in the oven.
    Course Main Course
    Prep Time 15 minute
    Cook Time 25 minute
    Passive Time 45 minute
    Servings
    Naans
    Ingredients
    For Dough
    • 450 gm All Purpose Flour Organic
    • 1.5 tsp Sugar
    • 1 tsp Salt
    • 1 tsp Active Dry Yeast Prime
    • 1 tsp olive oil
    • 300 ml Water (Inclusive of water required for Yeast Fermentation)
    • 2 tbs Nigella Seeds (Black Onion Seeds)
    For Glaze
    • 2 tbs All Purpose Flour
    • 1/2 tsp Sugar
    • 1 tbs Butter
    • 80 ml Water
    Course Main Course
    Prep Time 15 minute
    Cook Time 25 minute
    Passive Time 45 minute
    Servings
    Naans
    Ingredients
    For Dough
    • 450 gm All Purpose Flour Organic
    • 1.5 tsp Sugar
    • 1 tsp Salt
    • 1 tsp Active Dry Yeast Prime
    • 1 tsp olive oil
    • 300 ml Water (Inclusive of water required for Yeast Fermentation)
    • 2 tbs Nigella Seeds (Black Onion Seeds)
    For Glaze
    • 2 tbs All Purpose Flour
    • 1/2 tsp Sugar
    • 1 tbs Butter
    • 80 ml Water
    Instructions
    1. In a jar, take around 50 ml lukewarm water. Add sugar and yeast to it. Stir it and let it rest until yeast froths.
    2. In a kneading bowl, take the flour, salt, activated yeast solution, and start mixing.
    3. Start kneading the dough by adding a little water at a time.
    4. After binding the dough, take the dough out on lightly floured surface.
    5. Add oil to the dough and continue to knead until dough becomes soft and non-sticky.
    6. Place the kneaded dough into a greased bowl and cover it with the kitchen towel.
    7. Let the dough rest until it becomes double in volume
    8. Meanwhile prepare the glaze. For the glaze, in a saucepan, take flour, sugar, butter and water. Cook the solution for 2 minutes and then switch off the flame. Keep the solution aside.
    9. Now punch the dough and divide it into two equal portions. Take one portion.
    10. Meanwhile keep the oven at 220 °C for preheating.
    11. Roll the dough into a rectangular sheet, approximately 13 inches long and 5 inches wide. Transfer it to a greased baking tray.
    12. Use your fingers to poke down the length of the loaf to make 5 ridges lengthwise.
    13. Rub half of the prepared flour paste on the dough. Sprinkle Nigella seeds on it.
    14. Let it rest for 10-15 minutes. Repeat the same process with other portion of the dough.
    15. Now bake the loaves in preheated oven for about 20 minutes or until the bread becomes golden brown.
    16. Once baked, transfer the baked bread to the cooling rack.
    17. Let it rest for 10 minutes and serve warm.
    Recipe Notes

    1. Any change in the ingredient can change the final results.
    2. This is a tried and tested recipe. Hence don’t ask for the substitutions.
    3. For this recipe, I have used Active dry yeast. You can replace it with Instant yeast in the same amount.
    4. I have used Nigella seeds. In case you don’t have, you can use black sesame seeds.
    5. There is no substitute for yeast.
    6. Baking time can vary oven to oven. So bake the bread until it turns golden brown.

    © AnyBody Can Bake. Images & content are copyright protected and any unauthorized use is prohibited. Links in the post may be affiliate links. We earn a small commission for referring at no additional cost to you. Thank you for supporting us.

    8 COMMENTS

    1. this is such a great bread, Sonia ! and lovely colour too .. how do u get that wonderful, inviting golden hue on top of all ur breads without an egg wash ? pls do share..

    2. Sonia, your nan-e-barbari looks amazing – golden crust and beautiful crumb. Lovely clicks and you are tempting me to make this bread again some time soon.

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here

    This site uses Akismet to reduce spam. Learn how your comment data is processed.