Forktionary

Barbari Bread Nan E Barbari Recipe

Experience the authentic taste of Nan-e Barbari, a delectable Middle Eastern flatbread! This recipe guides you through making perfectly thick (1-1 1/2 inches), round or oval loaves, with a chewy interior and slightly crisp exterior. Impress your friends and family with this irresistible bread, perfect for dipping in hummus, alongside stews, or simply enjoyed on its own.

Prep Time 60 mins
Cook Time 372 mins
Calories 176.9 kcal
Protein 8g
Rating 2.5 (2 Reviews)
Barbari Bread Nan E Barbari 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barbari Bread Nan E Barbari

  • 2 1/4 teaspoons active dry yeast
  • 1 1/4 cups (300ml) warm water
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 4-5 cups (500-600g) all-purpose flour
  • lightly oil (for coating bowl)
  • lightly dust with cornmeal
  • sesame seeds (optional, for topping)
  • melted butter (optional)

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How to Make Barbari Bread Nan E Barbari

  1. Dissolve 2 1/4 teaspoons active dry yeast in 1/4 cup (60ml) warm water (105-115°F).
  2. Add 1 tablespoon granulated sugar and let stand for 10 minutes until foamy.
  3. In a large bowl (or food processor), combine the yeast mixture, 1 cup (240ml) warm water, 1 teaspoon salt. Mix well.
  4. Gradually add 4-5 cups (500-600g) all-purpose flour, mixing constantly until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
  6. Lightly oil a large bowl. Place the dough in the bowl, turning to coat.
  7. Cover the bowl with a clean, damp kitchen towel and let rise in a warm place for 4 hours, or until doubled in size.
  8. Gently punch down the dough in the bowl.
  9. Turn the dough out onto a lightly floured surface and gently shape into a ball.
  10. Place the dough back in the oiled bowl, cover, and let rise for another hour, or until almost doubled.
  11. Preheat oven to 500°F (260°C) with a baking sheet inside to preheat for at least 30 minutes.
  12. Divide the dough into 11 equal portions (approximately 5 inches in diameter).
  13. Lightly dust a baking tray with cornmeal.
  14. Place the dough portions on the prepared tray.
  15. Using damp fingers, gently press indentations into the top of each loaf.
  16. Carefully transfer the loaves (cornmeal side down) to the preheated baking sheet in the oven.
  17. Bake for 8 minutes, sesame seeds facing up (if using).
  18. Flip the loaves and bake for another 4 minutes, or until golden brown and cooked through.
  19. Remove from oven, brush with melted butter (optional), and cover loosely with a clean towel.
  20. Serve warm or wrap in foil and freeze for later enjoyment.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

1g

Fat

2g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Course Cuisine Preparation For Large Groups Healthy Breads Asian Middle Eastern Iranian Persian Finger Food Vegetarian Dietary Low Cholesterol Low Saturated Fat Inexpensive Healthy 2 Yeast Free Of Something Low In Something Number Of Servings Presentation Served Hot