Barbari Bread is a Persian flatbread I've been eating since childhood. The outside is crunchy with a soft chewy texture in the middle and I'm going to show you how easy it is to make it at home!
You don't need any fancy equipment to make this traditional Persian bread. All you need are a few basic ingredients and a large bowl...that's it! Enjoy it for breakfast, brunch or even lunch. It’s that good you’ll want it any time of the day 🙂
Some Persian dishes I like to serve it with are my Eggplant dip called Kashke Bademjan, Persian Omelette and even with my Whipped Feta Board.
We commonly eat Noon e Barbari alongside a Persian breakfast which is how I grew up eating it. My mother would go to the Persian bakery in the morning and bring home loaves of this beautiful bread which was wrapped in paper and still warm…..yum!
Some more easy bread recipes I've shared include my No Knead Focaccia, Yogurt Flatbread and easy Protein Bagels.
Table of Contents
What is Barbari Bread?
Barbari bread is known as “Noon Barbari” in farsi which also translates to Naan e Barbari.
It's a traditional Persian flatbread and one of the most popular breads eaten in Iran, and a personal favorite of mine. It has a beautifully golden brown color with a signature shape including long indented stripes and topped with nigella and sesame seeds. The outside has a crunchy crust with a soft and chewy texture in the middle and is so delicious!
We commonly serve nan-e barbari alongside a Persian breakfast which consists of jams, feta cheese, mint leaves, walnuts and cucumbers. This combination of ingredients is also known as “noon panir sabzi” which translates to bread, cheese and herbs, and is served in restaurants and homes as an appetizer.
Ingredients to make Barbari Bread Persian Flatbread
- All Purpose flour which is also known as plain flour, is the base of the recipe
- Lukewarm water is required and important to not be too hot as this will affect your yeast
- Instant yeast is used to assist the dough to rise. The great thing about using instant yeast is that you don't need to activate it in water first. You can also use dry yeast, however ensure that you activate it first by adding it to the lukewarm water and wait for it to bubble and foam before adding the yeast mixture into the other ingredients
- Salt is added to the mixture for flavor, I've used sea salt
- Sugar is added which assists with the flavor along with giving the dough that lovely golden color
- Extra virgin olive oil gives such a lovely aroma with mild taste and also gives the bread a nice soft texture. You can also use melted butter
Glaze
- A simple glaze is made by heating flour, water and sugar in a small saucepan for a few minutes. It's then brushed over the dough before it's baked, which gives the Barbari bread its lovely golden crust and color
How to make Barbari Bread Persian Flatbread
Prepare Dough
- In a large bowl, add the flour, instant yeast, sugar and salt, mix well to combine
- Slowly pour in the water whilst mixing with a wooden spoon
- Add the olive oil and using the wooden spoon, knead the dough in the same bowl. I find it's much easier this way as it's a very sticky mixture. Keep kneading for at least 5-8 minutes until the dough has become elastic
- Cover with cling wrap and allow to rise for 1 hour. It will double in size
- Transfer the dough to a lightly floured surface and cut in two equal pieces. Sprinkle lightly with flour and one piece at a time fold all the sides under and shape into a oval loaf shape (as pictured). Cover the two doughs with a clean kitchen towel and allow to rise for 1 hour
- Whilst waiting, preheat the oven to 200℃/400℉ and make the glaze as detailed below. After an hour the dough would have increased in size (refer picture)
Make Glaze
- In a small pan add a tablespoon of flour, ⅓ cup water and ½ teaspoon sugar and cook over a low heat. Use a whisk and whisk for a few minutes until it becomes a thick glaze consistency. Take off the heat to cool
Make Barbari Bread
- Place a sheet of parchment paper on a baking sheet and transfer one of the doughs onto it. Stretch it with your hands lengthways, diagonally across the parchment paper to the two corners
- Keep stretching all the edges to shape into a flat oval shape. It doesn't have to be perfect, but you want to make sure it's an even surface. Before being baked by dough was 39cm long and 14cm wide and my baking sheet is 47cm in length diagonally
- Brush over a thin layer of the glaze
- With your fingertips, make the signature design by making indentations along the bread lengthwise, about 1 inch apart (as pictured). If needed, you can go over the lines again
- Sprinkle over nigella seeds and sesame seeds then bake in the oven for 20 minutes. Whilst baking, you can prepare the other dough the same way
- Serve as a Persian breakfast or with your favorite toppings and enjoy your fresh homemade Barbari Bread!
Tips & Tricks
- Knead the dough right in the bowl with a wooden spoon. The dough mixture has a very sticky and wet consistency so its best to knead the dough in the same mixing bowl for about 5-8 minutes until you see the texture is nice and elastic
- You can also use a stand mixer to do the kneading for you if you have a dough hook attachment. I personally prefer to do this step by hand
- Double resting the dough gives you the perfectly light and airy interior so don't miss this step. You can reduce the second resting time if needed but the full hour is best
- When stretching the dough, don't be shy! The texture is quite stretchy and forgiving so stretch it well and pull the sides to make an oval shape which is an even layer so it cooks evenly
- If you have a pizza stone or baking stone, you can also use this to bake the bread
Storage and Heating
- Noon Babari is best when eaten the same day. It however keeps well in the fridge for up to 3 days when in an airtight container or bag. You can then toast the bread or reheat in the oven or microwave
- Freezing barbari bread also works great! I usually cut the loaf into 5 or 6 pieces then place them in an airtight bag and freeze them for up to a month. Thaw and reheat in a toaster or oven and its like you just baked it. Just ensure to freeze it on the same day it was baked for optimal flavor
What to serve Barbari Bread with
You can really serve Barbari bread in so many ways! Here are some dishes I like to serve it with:
- Eggplant dip called Kashke Bademjan
- Ghormeh Sabzi
- Salad Olivieh
- Mast o Khiar (Persian Cucumber Yogurt Dip)
- Turkish Lentil Soup
- White bean dip
- Persian Omelette
- Mirza Ghasemi (Smoky Eggplant Tomato Dip)
- With feta cheese, fresh mint and cucumbers
More Bread Recipes
- Gozleme (Turkish Flatbread)
- No Knead Focaccia
- Yogurt Flatbread
- Healthy Banana Bread
- 2 Ingredient Bagels
- Focaccia Pizza
- Cheesy Pull Apart Bread with Pesto
More Persian Recipes
- Persian Patties (Kotlet)
- Shirazi Salad
- Adas Polo
- Lubia Polo (Green Bean Rice)
- Khoresh Bademjan (Eggplant Stew)
- Sabzi Polo (Persian Herb Rice)
- Persian Rice with Crispy Tahdig
- Ash Reshteh (Persian Noodle Soup)
- Kuku Sabzi
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Barbari Bread photo on Instagram so I can share the love!
Recipe
Barbari Bread (Easy Persian Flatbread)
Learn to make the perfect Barbari Bread at home. A delicious Persian flatbread with a crunchy exterior and a soft, chewy center
Servings: 2 loaves
Calories: 1159kcal
Print
Video
Ingredients
- 500 g all purpose flour
- 350 g lukewarm water
- 2 teaspoon instant yeast
- 2 teaspoon salt
- 1 teaspoon sugar
- 1 ½ tablespoon olive oil
- 2 tablespoon white sesame seeds
- 2 tablespoon nigella seeds or black sesame seeds
Glaze
- 1 tablespoon all purpose flour
- ⅓ cup water
- ½ teaspoon sugar
Instructions
- In a large bowl, add the flour, instant yeast, sugar and salt, stir well to combine. Slowly pour in the water whilst still mixing with a wooden spoon
- Add the olive oil and using the wooden spoon, knead the dough in the same mixing bowl as its a very sticky mixture. Keep kneading for at least 5-8 minutes until the dough has become elasticCover with cling wrap and allow to rise for 1 hour. It should have doubled in size
- Transfer the dough to a lightly floured working surface and cut in two equal pieces. Sprinkle lightly with flour and one piece at a time fold all the sides under and shape into a oval loaf shape. Cover the two doughs with a clean kitchen towel and allow to rise for 1 hour
- In the meantime, preheat the oven to 200℃/400℉ and make the glaze by adding all glaze ingredients into a small saucepan and cook over a low heat. Use a whisk and whisk for a few minutes until it becomes a thick glaze consistency. Take off the heat to cool
- Place a sheet of parchment paper on a baking sheet and transfer one of the doughs onto it. Stretch it with your hands lengthways, diagonally across the parchment paper to the two corners. Keep stretching all the edges to shape into a flat oval shape. It doesn't have to be perfect, but you want to make sure it's an even layer. My dough was was 39 cms in length diagonally
- Brush over a thin layer of the glaze and with your fingertips, make the signature design by making indentations along the bread lengthwise, about 1 inch apart (refer to pictures earlier in this post for guidance)
- Sprinkle over nigella seeds and sesame seeds then bake in the oven for 20 minutes until lightly golden (whilst its baking, you can prepare the second dough the same way as step 5)Serve as a Persian breakfast or with your favorite toppings and enjoy your fresh homemade Barbari bread!
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Nutrition
Calories: 1159kcal | Carbohydrates: 205g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 2341mg | Potassium: 462mg | Fiber: 12g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.04mg | Calcium: 200mg | Iron: 14mg
Nicola Smith says
Hi Ayeh, thanks for the recipe, but you haven't said how much lukewarm water to add to the flour, yeast etc. Can you please reply?
Nicola
Ayeh Manfre says
Hi Nicola, its in the recipe card at the bottom of the page, 350ml water 🙂
Valeria says
Love this recipe! It’s easy to make and absolutely delicious.
The nigella seeds adds the certain something and also makes it look pretty. Totally recommend it!
Ayeh Manfre says
So thrilled you loved it so much Valeria 🙂
Mandy Claudio says
Looks amazing! Plan to make it today but I’m wondering whether I can halve the recipe to only make one loaf. I figure it makes sense that I should be able to but wanted to be certain haha!
Ayeh Manfre says
You certainly can 🙂 you can also freeze the second loaf for next time too xx
Gabriele says
Hi, my barbari turned out white and not very crispy... Could it be due to a thick layer of a thick glaze? Also I' d like to keep the dough in a fridge overnight. If so, should it be the first or the second rise? Thank you! ☺️
Ayeh Manfre says
Only add a light brush of the glaze. Also if its not browned, it may need more time in the oven depending on your oven strength 🙂
I havnt tried leaving it overnight, but if trying it I would suggest the first rise. Let me know how you go lovely xxxx
Méabh says
I can confirm that you can let this sit in the fridge during the first bulk ferment, I've done it often. In fact, I found it makes the dough light, airy and keeps a bit fresh for longer.
Just take out about an hour before shaping the loaves to come to room temp.
Ayeh Manfre says
Thank you so much for that info 🙂
Kahwana says
I make this bread often for sandwiches. I add Everything Bagel seasoning to the top of dough after I add the glaze. I follow the recipe and cut into 2 pieces after rising. I leave the dough in 2 pieces. I place both unstreched pieces of dough on parchment paper. From there I don't stretch the dough out. I just leave it to bake at that thickness. It's the perfect thickness to cut in half for sandwiches, without shaping. This bread has an open crumb and an outside crispness. Perfect for all my homemade sandwiches. It's an easy recipe, and I highly recommend it! We love it!
Ayeh Manfre says
Amazing to hear that you love this recipe Kahwana! Love your suggestions in making it more of a thicker sandwich bread x
Aly says
Excellent recipe, I used everything bagel topping.
Ayeh Manfre says
Oh yum, love that idea!
Elisa says
Do you a gluten free version of this fĺatbread
Ayeh Manfre says
I havnt tested it with GF flour yet, but its worth a try 🙂
Kris says
There are no Persian markets around me to sell barbari bread anymore so your recipe has saved my life! If I'd known it was this easy to make at home, I wouldn't have bothered buying it! The taste is exactly what I remember. I ate some warm this afternoon with feta and herbs - delightful! Thank you!
Ayeh Manfre says
This message made me so happy!!!! Nooshe jaan, so glad you love the recipe 🙂
Geraldine says
Awesome and so simple to make
Ayeh Manfre says
Thrilled to hear Geraldine 🙂
Jen says
Delicious! Easy to follow along (my 8 year old and I did this together ❤️). Love discovering a delightful new food!
Ayeh Manfre says
Oh how sweet! So happy to hear this xx
Méabh says
This is now my go-to bread for my lunchtime soup or salad, absolutely delicious. I make 4 smaller loaves as that works best for me and fits in my tiny freezer that way.
I've made it with a seeded wholemeal/rye flour blend too, and I know it's not traditional, but it worked well!
Ayeh Manfre says
This put the biggest smile on my face! Loved the idea of the mini barbari...YUM! xx
Aiza says
It is tasty I've made it a few times, however I don't know why but it always takes much longer than 20 mins to bake. And sometimes it is a little raw despite being golden and in the oven for close to 40 mins.
Ayeh Manfre says
So happy you love the taste 🙂 For the cooking time, it could be your oven strength dear as all ovens cook differently, make sure its pre-heated also. You can try and increase the temperature slightly and see if this helps xx
Irene says
Hello,
This recipe looks delicious and I plan to give it a try. I wanted to ask you a question.....
I have been watching videos online about an Iranian family living in the mountains of Iran. The mother often makes a bread, usually in the morning, ove a fire with a big, flat iron pan that is flipped over the fire to cook both sides. In the videos they call it "barkoo." Are you familiar with this? I would love a recipe!
Thank you for all your yummy recipes,
Irene
Ayeh Manfre says
Thank you lovely, hope you love it! I will have a look into it, it might be known as something else as I haven't heard of that name x
Mona Dhaliwal says
So delicious and easy to make!
Ayeh Manfre says
Yay amazing Mona!!
Hema says
Tried it for the first time and it turned out just like the picture above. Recipe for keeps
Ayeh Manfre says
So happy to hear!!
Andy says
Great recipe, as written it will make 6 loaves 12” long, this Keeps the bread thin, which is a Persian preference.
I know this as I spent 6 years in Iran and am married to a Persian
Ayeh Manfre says
Great to hear thank you 🙂 You can make smaller loaves yes and get more of them x
Cynthia says
Absolutely love it and my other half who is half Persian says it taste just like the ones Iran! Thank you for the recipe 🙂
Ayeh Manfre says
So lovely to hear you both loved it 🙂
Suzanne says
Delicious! thank you so much for recipe.
Ayeh Manfre says
Thrilled to hear, you are so welcome Suzanne 🙂