Barbari is a thick, chewy Persian flatbread with a crispy golden crust and a soft, airy interior. Traditionally baked in stone ovens, this bread is known for its distinctive ridges and sesame or nigella seed topping. Often served with cheese, butter, or honey, Barbari is a breakfast staple in Iran and a perfect side for stews and kebabs.
Barbari bread has its origins in northeastern Iran, particularly among the Barbari ethnic group, from whom it takes its name. It became widely popular in Persian bakeries due to its crispy crust, chewy texture, and simple yet delicious flavor.
During the Qajar dynasty (1789–1925), Barbari bread gained popularity in Tehran and other major cities, becoming a breakfast staple in Iranian homes. Traditionally baked in stone ovens, Barbari is unique for its roomal glaze, which gives it a glossy, crispy crust.
Today, Barbari remains one of Iran’s most iconic breads, commonly served with feta cheese, fresh herbs (sabzi khordan), and hot Persian tea. Its thick texture and chewy interior also make it a favorite choice for sandwiches and dips.
Ingredients
For the Dough:
4 cups all-purpose flour (or bread flour)
1 ½ cups warm water (about 43°C/110°F)
2 tsp instant yeast
1 tsp sugar
1 ½ tsp salt
2 tbsp olive oil
For the Roomal (Glaze):
½ cup water
1 tbsp flour
½ tsp baking soda
For the Topping:
1 tbsp sesame seeds or nigella seeds
1 tbsp olive oil (for brushing)
Directions
Prepare the Dough:
In a small bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a soft dough forms. Knead for 8-10 minutes, until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1.5 hours or until doubled in size.
Make the Roomal (Glaze):
In a small saucepan, whisk together flour and water over low heat until thickened. Add baking soda, stir well, then remove from heat and set aside to cool.
Shape the Bread:
Preheat oven to 230°C (450°F). If using a baking stone, place it in the oven. Divide the dough into two equal pieces. On a lightly floured surface, stretch each dough piece into an oval shape (about 40 cm long and 15 cm wide). Transfer to a parchment-lined baking sheet.Brush with the roomal glaze, then use your fingers to create parallel indentations along the length of the bread.
Bake the Barbari:
Brush with olive oil and sprinkle with sesame or nigella seeds. Bake for 18-22 minutes, until golden brown and crisp. Let cool slightly before serving.
Serve:
Enjoy warm with cheese, butter, jam, or honey. Pair with Persian stews, dips, or kebabs. Store in an airtight container for up to 2 days, or freeze for longer storage.
