Barbari Bread Recipe: Persian Flatbread (No-Bake/Oven)

Save

Cooking food that you are used to preparing from outside can be a pleasant and refreshing experience. Barbari bread is one of these delicious foods.

For some families, nan barbari is one of the main staples of Iranian breakfast every day, and eating this delicious and nutritious bread along with breakfast gives you a lot of energy and can keep you full until close to lunch.

Barbari, along with Sangak bread and Lavash bread, is one of the traditional breads in Iran, and cooking them at home is another pleasure.

Since this bread is one of the most popular types of bread among Iranians, in this article, we will talk about how to prepare market-grade Persian flatbread in a home oven so that you can prepare bread with a great and unique taste in a short time.

If you want to eat hot, fresh, healthy, and soft bread for breakfast, the way to prepare barbari, which we will mention below, will be a great choice for you. So be with us in this article with Meals Cook site.

How to make barbari bread in the oven? 

Save

For: 2 people

Preparation time: 40 minutes

Cooking time: 15 minutes

Calories: each palm of Iranian flatbread has 80kcal

Ingredients:

Instruction :

Save

You can complete the preparation of the ingredients for this wonderful noon barbari in 3 hours. Also, the final cooking will take only 15 minutes. Note that these ingredients will prepare four pieces of bread for you.

1. To prepare this bread, first dissolve the yeast with a spoon of sugar in half a cup of warm water and leave it in a warm place for five minutes. Then, pour a cup of lukewarm water into a large bowl and add salt, oil, and remaining sugar.

2. Pour five cups of flour little by little into the bowl and mix with your hands or a wooden spatula until a fairly stiff dough is obtained.

3. Sprinkle flour on the kitchen board and knead the dough on it. Grease a bowl a little put the dough in the form of a ball in the bowl and turn it around until it is greased.

4. At the end of this step of how to prepare this Iranian bread cover the bowl and leave the dough in a warm place for two hours to rise.

5. Lightly grease the inside of the oven tray or cover it with greaseproof paper and a little bran. Punch down the dough puff, sprinkle a little flour on the board, and put the dough on it.

6. With a knife, divide the dough into four parts and roll each part into a round chin. Place each chin in a tray and spread it into a circle or oval with your hands. Place a damp textile on the trays and let the dough rest in the same position for 50 to 60 minutes.

7. To complete the preparation process of making nan-e barbari, dip your fingers in cold water and make patterns on the dough. Apply oil on the bread with a brush and sprinkle sesame seeds.

8. Fill the oven tray, preheated to 446 Fahrenhei,t with the dough. Place the tray in the middle of the oven, and after 15 minutes, your wonderful bread will be ready.

The Secret to a Golden Crust: Authentic “Romal” Glaze

Save

Many home bakers make the mistake of simply brushing the dough with oil or egg wash. However, the signature deep golden color and distinct savory aroma of traditional Barbari come from a special flour-based glaze called “Romal.” Without Romal, your bread will taste like plain pizza dough.

How to make the Romal Glaze:

1. In a small saucepan, mix 1 teaspoon of flour, 1 teaspoon of baking soda (or baking powder), and ⅓ cup of water.

2. Stir well and heat it over medium heat (or microwave for 30-45 seconds) until it thickens slightly, resembling a loose porridge.

3. Let it cool down.

4. Generously brush this mixture onto the dough before making the grooves with your fingers. This is the secret step that gives the bread its crispy, mahogany-colored crust

Calories in Barbari Bread (Nutrition Facts)

Many home bakers ask about the calorie count of this delicious Persian flatbread. On average, 100 grams of traditional Barbari bread contains approximately 260 to 360 calories, depending on the amount of oil and glaze (Romal) used.

Here is a detailed breakdown per 100g and per serving size:

Notes for Iranian flatbread:

Save

Making nan-e-barbari at home will be a wonderful experience, and by following its tips and principles, you can create a wonderful and fresh taste for your meals.

• If you want to have hot and fresh bread for breakfast, there is no need to rest the dough for 2 hours. It is enough to divide them into equal parts and round them the night before. After that, dip the dough in oil and put it in the refrigerator. The next morning, your dough will be ready to cook in 30 minutes.
• If you decide to prepare noon barbari in the toaster, you should set the temperature to 428 Fahrenheit and let the device heat up first. In this cooking method, it is better to place a bowl of water on the lower shelf of the oven and place the bread tray on the middle shelf.
• Note that the quality of bread depends on the time it is served. Serve the bread while it is warm to enjoy its aroma.
• If you use wholemeal flour to cook this bread, the final result will be wonderful. This is why pastry flour is the worst choice for making bread.
• To create a fluffy and double-layered state in the bread, the dough must have rested well. Therefore, do not reduce the resting time for the dough.
• Barbari dough is slightly loose and sticky. Note that you should not stiffen it by adding more flour.
• For better cooking, put each piece of bread in the oven by itself, and after cooking, put another piece of dough in the oven.
• The amount of water varies according to different flours, so do not add water all at once.
• If your oven does not have convection at the end, turn on the oven until the surface of the bread is golden.
• Use a wooden spoon to stir the dough.
• The Sangak bread recipe is easy, very nutritious, and suitable for athletes

FAQ

1. What is the secret to getting a golden crust on Barbari bread? The secret lies in an authentic glaze called “Romal.” Many people just use oil, but traditional bakers use a cooked mixture of flour, baking soda, and water. Brushing this thickened glaze onto the dough before baking is exactly what gives the bread its signature deep golden color and savory aroma.

2. How many calories are in homemade Barbari bread? On average, 100 grams of traditional Barbari bread contains approximately 260 to 360 calories. A single serving slice (about 50g) usually has around 130 to 145 calories, though this can vary slightly depending on how much oil and Romal glaze you use.

3. Can I prepare the dough the night before to have fresh bread for breakfast? Yes, absolutely. You don’t need to wake up hours early. Simply prepare the dough the night before, divide it into rounds, coat them in oil, and place them in the refrigerator. In the morning, take them out, and your dough will be ready to bake in just 30 minutes.

4. Why is my Barbari dough so sticky? Don’t worry, Barbari dough is supposed to be slightly loose and sticky. A common mistake is adding more flour to make it firm, which results in hard bread. Avoid stiffening the dough; instead, use a wooden spoon to mix it and handle it gently with oiled hands.

5. What is the best flour to use for this recipe? For the best flavor and texture, wholemeal flour is highly recommended. You should avoid using pastry flour, as it is the worst choice for bread making and won’t give you that proper chewy texture.

6. How do I cook this bread in a toaster oven? Set your toaster oven to 428°F (220°C) and let it preheat fully. For the best result, place a small heat-safe bowl of water on the lower shelf to create steam, and place your bread tray on the middle shelf.

7. Is the resting time really necessary? Yes, do not reduce the resting time. The dough needs to rise for about two hours initially, and then rest again for 50 to 60 minutes after shaping. This proofing process is crucial to creating the fluffy, double-layered texture that makes Barbari bread so delicious.

Did you like this recipe?

• If you try Iranian flatbread, please share your experience with us.
• You can ask me questions about Nan-e Barbari in the comments. I will answer your questions as soon as possible.
• If you cook this food and love the taste of it, please share your pic with us on Facebook & mail.