Experience the joy of baking Persian Barbari Bread at home, a golden, crispy flatbread with a soft, airy interior.
Packed with fiber and plant-based protein from flour and seeds, this bread also delivers heart-healthy fats from olive oil and sesame seeds.
Quick to prepare and satisfying to eat, it’s perfect for breakfasts, sandwiches, or everyday cooking, offering wholesome nutrition with every bite.
Crispy Soft Persian Flatbread
Equipment
- Large mixing bowl (1)
- Wooden Spoon – 1
- Cling wrap (as needed)
- Kitchen towel – 1
- Small saucepan (1)
- Whisk (1)
- Baking Sheet (1)
- Parchment paper (1 sheet)
- Measuring Cups and Spoons
Ingredients
For the Dough:
- 500 g all-purpose flour
- 350 g lukewarm water
- 2 tsp instant yeast
- 2 tsp salt
- 1 tsp sugar
- 1 ½ tbsp olive oil
- 2 tbsp white sesame seeds
- 2 tbsp nigella seeds or black sesame seeds
For the Glaze:
- 1 tbsp all-purpose flour
- ⅓ cup water
- ½ tsp sugar
Instructions
- Prepare the Dough Base: In a large mixing bowl, combine 500 g of all-purpose flour, 2 teaspoons of instant yeast, 2 teaspoons of salt, and 1 teaspoon of sugar. Use a wooden spoon or spatula to mix the dry ingredients thoroughly, ensuring the yeast is evenly distributed. This combination forms the foundation of your dough, balancing flavor and fermentation perfectly.
- Add Water Gradually: Slowly pour in 350 g of lukewarm water while stirring the mixture continuously with your wooden spoon. Lukewarm water is crucial—it activates the yeast without killing it, encouraging a smooth rise. Continue mixing until the flour absorbs the water, forming a sticky, shaggy dough.
- Incorporate Olive Oil: Add 1 ½ tablespoons of olive oil to the dough. Using the same wooden spoon, fold and knead the dough in the mixing bowl. The oil enriches the dough, providing moisture and contributing to a soft interior. Keep kneading gently for 5–8 minutes until the dough becomes elastic and slightly tacky to the touch.
- First Dough Rise (Bulk Fermentation): Cover the bowl tightly with cling wrap or a clean kitchen towel and let the dough rest in a warm area for 1 hour. During this time, the dough should double in size as the yeast produces air bubbles, creating a light and airy texture. This step is essential for achieving that soft, chewy interior.
- Shape the Dough Loaves: Once the dough has doubled, transfer it to a lightly floured work surface. Divide the dough into two equal portions. Sprinkle each portion lightly with flour to prevent sticking. Gently fold the edges of each portion underneath itself to form an oval loaf shape. This shaping helps the dough expand evenly during baking. Cover the shaped loaves with a clean kitchen towel and let them rise for another hour.
- Prepare the Glaze: While the dough undergoes its second rise, combine 1 tablespoon of all-purpose flour, ⅓ cup water, and ½ teaspoon of sugar in a small saucepan. Heat over low flame and whisk continuously until the mixture thickens into a smooth, glossy glaze. Remove from heat and allow it to cool slightly. This glaze will give your Barbari Bread its signature golden crust.
- Preheat the Oven: Set your oven to 200°C (400°F) and allow it to preheat fully. Preheating ensures an even bake and helps the bread develop a crisp, golden exterior while keeping the inside soft.
- Shape and Stretch the Dough on Baking Sheet: Place a sheet of parchment paper on your baking tray. Carefully transfer one of the risen dough portions onto the parchment.Using your hands, gently stretch the dough lengthwise and diagonally to form an even flat oval, roughly 39 cm in length if possible. Don’t worry about perfection—an even thickness is more important for uniform baking.
- Apply Glaze and Make Signature Indentations: Brush a thin layer of the prepared glaze evenly over the surface of the stretched dough. Using your fingertips, create the classic Barbari indentations along the length of the bread, spacing them about 1 inch apart. These grooves allow the bread to expand during baking and give it the iconic textured look.
- Sprinkle Seeds for Extra Flavor: Generously sprinkle 2 tablespoons each of nigella seeds and white sesame seeds across the top of the glazed dough. These seeds not only add nutty, aromatic flavors but also provide healthy fats and a pleasant crunch.
- Bake the First Loaf: Place the baking sheet in the preheated oven and bake the dough for 20 minutes, or until the bread turns a light golden brown. The aroma of freshly baked Persian bread will fill your kitchen. Keep an eye on the loaf to avoid over-browning.
- Prepare and Bake the Second Loaf: While the first loaf bakes, repeat steps 8–11 with the second portion of dough. Use a fresh sheet of parchment paper and follow the same stretching, glazing, indenting, and sprinkling process.
- Cool and Serve: Once baked, remove the loaves from the oven and allow them to cool slightly on a wire rack for 10–15 minutes. This cooling period ensures the interior sets without becoming gummy. Serve warm as a delicious breakfast, snack, or with your favorite toppings. The bread pairs beautifully with cheese, herbs, or a simple spread of olive oil.
- Enjoy and Store: Enjoy your freshly baked Barbari Bread immediately for the best texture. If you have leftovers, store in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in the oven for a few minutes to restore crispness.
Notes
- Use lukewarm water (not hot) to activate the yeast without killing it.
- Olive oil helps keep the bread soft inside while allowing a golden crust.
- Nigella seeds or black sesame seeds provide a subtle, aromatic flavor—feel free to mix according to preference.
- For a lighter, airier texture, ensure the dough rises fully during both resting periods.
- The flour-water glaze is essential for the signature golden, slightly shiny crust.
- Don’t worry about perfect shaping; even thickness ensures even baking.
- Barbari Bread is best eaten fresh but can be reheated for a crisp finish.
Chef’s Secrets: Tips For Perfect Bread
The key to exceptional Barbari Bread lies in the dough’s hydration and kneading.
A sticky, slightly wet dough creates the soft, chewy interior that defines this Persian flatbread.
Use a wooden spoon for initial mixing, and don’t rush kneading—it develops gluten for elasticity.
When shaping, gentle stretching ensures even thickness, which prevents uneven baking.
The flour-water glaze is the secret behind that crisp, golden exterior, so prepare it carefully and apply evenly.
Finally, don’t skimp on seeds; they add both flavor and texture, making your bread authentically aromatic and visually appealing.
Serving Suggestions: How To Enjoy Bread
Barbari Bread is incredibly versatile.
Serve it fresh with traditional Persian toppings like feta cheese, walnuts, fresh herbs, or yogurt for a breakfast spread.
It also pairs beautifully with sandwiches, grilled vegetables, or spreads such as hummus or baba ganoush.
For a heartier meal, slice the bread and toast it lightly, then drizzle with olive oil and a pinch of sea salt.
Its soft interior and crunchy exterior make it ideal for dipping into soups or stews, and it can also serve as a base for quick pizzas or flatbread snacks.
Storage Tips: Keeping Bread Fresh
To maintain freshness, allow the bread to cool completely before storing.
Wrap in parchment or place in an airtight container at room temperature for up to two days.
For longer storage, freeze the loaves in individual portions with plastic wrap or freezer bags; this prevents freezer burn and preserves texture.
Reheat frozen bread in the oven at 180°C (350°F) for 5–7 minutes to restore crispness.
Avoid refrigerating, as it can dry out the bread and compromise its soft, chewy interior.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose?
Yes, you can replace part of the flour with whole wheat, but it may result in a denser loaf.
Using a 50/50 ratio of all-purpose to whole wheat is recommended for best texture.
2. How do I know if the dough has risen enough?
The dough should double in size during both rising periods.
A simple test is to gently press a fingertip into the dough; if the indentation slowly springs back, it’s ready for baking.
3. Can I skip the glaze?
The glaze contributes to the signature shiny, golden crust and slightly chewy texture.
Omitting it will still produce edible bread, but it won’t have the traditional Barbari appearance or subtle flavor.
4. Can I make the bread ahead of time?
Yes! You can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before baking.
The flavor often improves with slow fermentation, resulting in more complex aroma.
5. How do I store leftover bread without losing freshness?
Store completely cooled loaves in an airtight container at room temperature for up to 2 days.
For longer storage, freeze portions individually, then reheat in the oven to restore the crust’s crispness and interior softness.
