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+ servings

Persian Flatbread Nan-e-Barbari # Bread Bakers

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.
Prep Time15 mins
Cook Time25 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Middle Eastern
Servings: 2 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

Instructions

  • In a jar, take around 50 ml lukewarm water. Add sugar and yeast to it. Stir it and let it rest until yeast froths.
  • In a kneading bowl, take the flour, salt, activated yeast solution, and start mixing.
  • Start kneading the dough by adding a little water at a time.
  • After binding the dough, take the dough out on lightly floured surface.
  • Add oil to the dough and continue to knead until dough becomes soft and non-sticky.
  • Place the kneaded dough into a greased bowl and cover it with the kitchen towel.
  • Let the dough rest until it becomes double in volume
  • 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.
  • Now punch the dough and divide it into two equal portions. Take one portion.
  • Meanwhile keep the oven at 220 °C for preheating.
  • Roll the dough into a rectangular sheet, approximately 13 inches long and 5 inches wide. Transfer it to a greased baking tray.
  • Use your fingers to poke down the length of the loaf to make 5 ridges lengthwise.
  • Rub half of the prepared flour paste on the dough. Sprinkle Nigella seeds on it.
  • Let it 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 and serve warm.

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.