Easy Persian Barbari Bread
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
18 mins
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rising
1 hr
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Servings
2 breads
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Calories
985 kcal
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Cuisine
Persian
Easy Persian Barbari Bread
Description
Easy Persian Barbari Bread is prepared from all-purpose flour combined with salt, sugar, instant yeast, and butter, kneaded with warm water to form a smooth, not-too-sticky dough. After a brief rest, the dough is divided and allowed to rise. A glaze made from a flour-water mixture with baking soda is simmered to thicken, then brushed on the shaped dough before baking. The bread is marked with finger indentations that hold the glaze and create its characteristic appearance.
The result is a golden flatbread with a slightly crisp, glossy crust and soft interior. The glaze enhances browning and texture, while the finger dips give it a traditional look. The bread pairs well with Persian accompaniments such as meat patties (kotlet), herb frittatas (kuku sabzi), or eggplant dips.
Barbari bread has versatile uses including breakfast with cheese and vegetables or alongside cooked dishes. It stores well sealed for up to three days and reheats easily in a toaster or microwave. While a stand mixer facilitates kneading, the dough can also be hand-kneaded until smooth.
Ingredients
- 500 gr all-purpose flour 4 cups
- 7 gr salt (1 1/2 tsp)
- 5 gr granulated sugar (1 tsp)
- 15 gr butter 1 tbsp, unsalted
- 7 gr instant yeast (2 1/4 tsp)
- 320 ml water 1 1/3 cup, warm
Glaze
- 1 tbsp flour
- 1/2 cup water
- 1/2 tsp baking soda
Instructions
- Place the flour ,salt, sugar, butter and yeast in a bowl of a stand mixer with a dough hook.
- Turn the stand mixer on and set it on slow speed. Add the water slowly while the mixer is running.
- Once the dough comes together, turn the speed to medium and knead for 10 minutes.
- The dough will come together and will not be too sticky. Cover the bowl with a kitchen towel and let it sit for 10 minutes.
- Place the dough on a floured surface and divide it into two. Shape into balls and cover with a kitchen towel. Let the dough rise for 30 minutes.
- Meanwhile, make the glaze by mixing all the ingredients in a saucepan. Turn the heat to medium and bring it to simmer. Keep stirring until it thickens. This would take about 3-4 minutes. Set aside to cool.
- After 30 minutes, Place one of the balls on parchment paper. Flatten the dough using your hand into an oval shape. Using your finger (except the thumbs) make indentations on the bread. Brush with the glaze and top with sesame seeds. Transfer the parchment paper to a baking sheet, cover with plastic wrap and let it sit for another 30 minutes.
- Turn the oven on and preheat to 440°F. Once the oven is hot, uncover the baking sheet and place the bread in the oven. Bake for 18 minutes until golden and cooked. Let it sit for 10 minutes before you slice it.
Notes
- Traditional glaze includes a flour-water and baking soda mixture; alternatively, an egg wash can be used for brushing.
- Barbari bread pairs well with Persian dishes like kotlet, kuku sabzi, or with eggplant dip as an appetizer.
- Store bread in a sealed bag for up to three days and reheat in toaster or microwave as needed.
- Dough can be kneaded by hand for 10 minutes if no stand mixer is available.
- This recipe yields two large or four smaller barbari breads; using a kitchen scale is recommended for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2breads
Amount Per Serving
Calories 985 kcal
% Daily Value*
| Calories | 985kcal | 49% |
| Carbohydrates | 195g | 65% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 1372mg | 57% |
| Potassium | 301mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 187IU | 4% |
| Calcium | 38mg | 4% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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