Nan-e Barbari

Nan-e barbari is a thick, chewy Persian flatbread with a crisp golden crust, dimpled with deep ridges and glazed with a flour paste.

TIME BREAKDOWN
Prep: 2h 15m
Cook: 15 min
Total: 2 hours 30 minutes
Vegetarian
✅
Nuts
❌
Makes
2 large loaves
Difficulty
Medium

Ingredients

  • 500g strong white bread flour
  • 350ml warm water
  • 7g fast-action dried yeast (1 sachet)
  • 10g fine salt
  • 1 tsp caster sugar
  • 1 tbsp sunflower oil, plus extra for the bowl
  • For the glaze:
  • 1 tbsp plain flour
  • ½ tsp bicarbonate of soda
  • 150ml water
  • To top:
  • 2 tbsp sesame seeds
  • 1 tsp nigella seeds

Method

  1. Mix the flour, yeast, sugar and salt. Add the water and oil and mix to a soft, sticky dough. Knead for 10 minutes until smooth.

  2. Place in an oiled bowl, cover and leave for 1 hour until doubled in size.

  3. For the glaze, whisk the flour, bicarbonate of soda and water in a small pan and heat, stirring, until it thickens to the consistency of thin custard. Cool.

  4. Preheat the oven to 250°C (230°C fan) with a large baking tray inside.

  5. Divide the dough in two. On oiled baking paper, stretch each piece into a 30cm x 15cm oval. Dip your fingers in water and press 3 deep lengthways grooves into each loaf.

  6. Brush with the glaze, sprinkle with the seeds and leave to rest for 15 minutes.

  7. Slide the loaves, on the paper, onto the hot tray and bake for 12-15 minutes until deep golden. Serve warm.