Nan-e Barbari (Persian Flatbread)


You can work out, meditate, get plenty of sleep and so on but nothing reduces stress like baking bread.  If baking bread/yeast/etc sounds stressful to you let me tell you this bread is simple, delicious and full proof.  In terms of rising/kneading it’s pretty basic as far as yeast breads go and doesn’t require hours and hours.  It’s a great starter yeast bread and the outcome is insanely fragrant and delicious.

Barbari bread is a thick Iranian flatbread (not to be confused with barberries which is a dried fruit) that is great with cucumber and feta or with a thick stew.  Or on its own warm out of the oven… is there anything better?


I know bread gets a lot of hate but homemade bread does not count as bread or a carb.  Your reward for kneading and loving together these ingredients is that you should simply enjoy the end result.

I was extremely excited for the nigella seeds I ordered online so I went a little wild with them here but you could use poppy seeds instead or just sesame seeds.  Or sprinkle glitter all over it, whatever chills you out and helps you enjoy this gorgeous bread.


You’ll need:

For Dough

  • 2.25 teaspoons active dry yeast (one packet)
  • 1 2/3 to 1 3/4 cups lukewarm water
  • 4 cups plus 3 tablespoons bread flour
  • 2 teaspoons salt
  • 1 teaspoon honey
  • Olive oil

For Garnish

  • 2 teaspoons all-purpose flour
  • 0.5 teaspoon honey
  • 0.5 teaspoon olive oil
  • 1/3 cup cool water
  • 1-2 teaspoon nigella seeds (or poppy seeds)
  • 1-2 teaspoon sesame seeds

To Make:

  1. Mix water, yeast and honey in a large bowl until it’s a little foamy.  Add flour and salt with a wooden spoon.  Move dough to work surface and knead like you mean it for 6 minutes.   Form dough into ball.  Move dough to a large oil coated bowl and turn around a few times.  Cover with a clean dish towel and let rise for one hour.
  2. Rub a little olive oil on two baking sheets.  Gently deflate dough.  Place half the dough onto each baking sheet and shape into a rough rectangle (you’ll have time to shape it more later).  Cover loosely with greased plastic wrap and let rest another 30 minutes.
  3. Combine all the glaze ingredients except the seeds in a small saucepan over medium heat for two minutes, whisking constantly.  Set aside.  Preheat oven to 450 degrees F.
  4. Pat dough into 14” by 5” rectangles (roughly).  Using  your fingers or the end of a wooden spoon form five ridges lengthwise.  Brush the glaze over the two rectangles.  Sprinkle seeds on top.  Bake for 15-18 minutes.

 Inspired by HotBreadKitchen



5 thoughts on “Nan-e Barbari (Persian Flatbread)

  1. Pingback: Vegan Ghormeh Sabzi (Iranian Herb Stew) | Roxana's Kitchen

  2. Pingback: Spinach Borani- Persian Spinach Yogurt Dip | Roxana's Kitchen

  3. Pingback: Creamy Cauliflower and Saffron Soup (Vegan and Gluten-free) | Roxana's Kitchen

  4. Pingback: Persian Style Sauteed Shrimp | Roxana's Kitchen

  5. Pingback: Vegetarian Tahcheen: Eggplant and Mushroom Baked Rice | Roxana's Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s