Crispy Soft Persian Flatbread
Golden, airy Persian Barbari Bread with a crisp crust and soft interior. Topped with sesame and nigella seeds, it’s perfect for breakfast, sandwiches, or as a snack. Packed with fiber and healthy fats, this simple flatbread is quick to make and deliciously satisfying.
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.
