Nan-E Barbari: A Taste of Persia in Every Bite

The aroma alone transports me back to the bustling bakeries of Tehran, even though I’ve never been there. My introduction to Barbari bread came through a cherished friendship. My dear friend, Mitra, whose family emigrated from Iran, would occasionally bring this delightfully textured flatbread to our potlucks. The slightly chewy crumb, the salty, almost oily sheen, and the generous sprinkling of sesame seeds created a symphony of flavors and textures that were unlike any bread I’d tasted before. Each bite was a revelation, a piece of her heritage that she so generously shared. Now, I’m thrilled to share my take on this incredible bread with you.

Recipe Overview

• Prep Time: 30 minutes
• Rise Time: 4 hours + until doubled
• Cook Time: 12 minutes
• Total Time: 4 hours 42 minutes
• Servings: 11
• Dietary Type: Vegetarian

Ingredients

• 1 tablespoon dry yeast
• 2 cups warm water
• 1 teaspoon sugar
• 1 teaspoon salt
• 6 cups flour (or more, as needed)
• 4 tablespoons oil or 4 tablespoons butter, melted
• ½ cup yellow cornmeal
• 1 tablespoon sesame seeds

Equipment Needed

• Large bowl or food processor
• Clean damp towel
• Cookie sheet

Instructions

1. Begin by activating the yeast. In a small bowl, dissolve the dry yeast in ¼ cup of warm water.
2. Add the sugar to the yeast mixture and set aside for 10 minutes. The mixture should become foamy, indicating the yeast is active.
3. In a large bowl or the bowl of a food processor fitted with a dough hook, pour the yeast mixture. Add the remaining warm water and salt, and mix well to combine.
4. Gradually add the flour to the wet ingredients, stirring constantly. Add the flour in increments to allow it to fully incorporate.
5. Once all the flour has been added, knead the dough by hand on a lightly floured surface, adding more flour if needed, until the dough is smooth and no longer sticky. This process typically takes 5-7 minutes. Alternatively, if using a food processor, knead with the dough hook for about 5 minutes.
6. Pour the oil or melted butter into a large bowl.
7. Place the dough in the bowl and turn to coat with the oil or butter. This will prevent the dough from drying out as it rises.
8. Cover the bowl with a clean, damp towel. Let the dough rise in a warm, dark place without moving it for 4 hours. This extended rising time allows the dough to develop its characteristic flavor and texture.
9. After the initial 4-hour rise, punch the air out of the dough while it’s still in the bowl.
10. Flip the dough over and return it to the bowl.
11. Cover the bowl with a new damp towel and allow the dough to rise again until it has doubled in size. This second rise may take 1-2 hours, depending on the temperature of your environment.
12. Place a cookie sheet in the center of your oven and preheat the oven to 500°F (260°C). It’s crucial to have the oven very hot to achieve the proper texture of Barbari bread.
13. Divide the dough into 11 equal parts, each piece approximately 5 inches in diameter.
14. Dust a tray generously with cornmeal.
15. Place the individual loaves of dough on the prepared tray, ensuring they are well-coated with cornmeal on the bottom.
16. With damp hands, press your fingertips firmly into each loaf, creating the signature ridges and dimples on the surface of the Barbari bread.
17. Sprinkle the tops of the loaves generously with sesame seeds.
18. Carefully put the loaves onto the preheated cookie sheet, cornmeal side down, and bake sesame seed side up for 8 minutes in the hot oven.
19. After 8 minutes, turn the bread over, so the cornmeal side is facing up, and bake for an additional 4 minutes in the closed oven. This will ensure both sides are evenly cooked and golden brown.
20. Remove the loaves from the oven.
21. Cover the baked bread with a clean towel immediately. This will help to soften the crust slightly and keep the bread moist.
22. Serve hot. If not serving immediately, wrap the bread in foil to keep it warm or freeze for later use. To reheat frozen Barbari bread, toast it until warmed through.

Expert Tips & Tricks

• Yeast Activation: Always check the expiration date on your dry yeast. If you’re unsure if it’s still active, test it with the sugar and warm water as directed in the recipe. A foamy mixture indicates healthy yeast.
• Kneading is Key: Don’t skimp on the kneading time. Proper kneading develops the gluten in the flour, resulting in a chewy, elastic texture characteristic of Barbari bread. If the dough is too sticky to handle, add flour gradually, a tablespoon at a time, until it becomes smooth and manageable.
• Warm Environment: A warm environment is essential for the dough to rise properly. If your kitchen is cool, try placing the bowl of dough in a slightly warmed oven (turned off, of course!) or near a radiator.
• Oven Temperature: A very hot oven is crucial for achieving the correct texture and crust on Barbari bread. Ensure your oven is fully preheated before baking.
• Finger Dents: The characteristic finger dents in Barbari bread are not just for aesthetics. They help to prevent the bread from puffing up too much during baking and create a more even texture.
• Brush with water: For an extra chewy crust and to help the sesame seeds adhere, lightly brush the surface of the bread with water before sprinkling on the sesame seeds.

Serving & Storage Suggestions

Barbari bread is best enjoyed fresh and warm. It’s delicious on its own, or served with feta cheese, olives, and a drizzle of olive oil. It also makes a fantastic accompaniment to soups, stews, and grilled meats. To store leftover Barbari bread, wrap it tightly in foil or place it in an airtight container. It will keep at room temperature for 1-2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To reheat, toast slices in a toaster or warm the entire loaf in a low oven (300°F/150°C) until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	176.9 kcal	N/A
Calories from Fat	31 g	18%
Total Fat	3.5 g	5%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	119.2 mg	4%
Total Carbohydrate	31.5 g	10%
Dietary Fiber	1.4 g	5%
Sugars	0.3 g	1%
Protein	4.4 g	8%

Variations & Substitutions

• Gluten-Free Barbari: Substitute the all-purpose flour with a high-quality gluten-free bread flour blend. You may need to adjust the amount of liquid, as gluten-free flours tend to absorb more moisture.
• Whole Wheat Barbari: Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and increased fiber content.
• Herb Infused Barbari: Add chopped fresh herbs, such as rosemary, thyme, or oregano, to the dough during the kneading process for an aromatic twist.
• Garlic Barbari: Mix minced garlic and a drizzle of olive oil into the dough for a savory garlic flavor.
• Poppy Seed Barbari: Substitute poppy seeds for sesame seeds or use a combination of both.

FAQs (Frequently Asked Questions)

Q: Why is the oven temperature so high?
A: The high oven temperature is crucial for creating the signature texture of Barbari bread, with a slightly crisp crust and a chewy interior.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. You can add it directly to the flour mixture without proofing it first.

Q: The dough is too sticky. What should I do?
A: Add flour gradually, a tablespoon at a time, until the dough becomes smooth and manageable but not dry.

Q: How do I know when the dough has risen enough?
A: The dough should have doubled in size and feel light and airy. You can also gently poke the dough with your finger; if the indentation remains, the dough is ready.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Allow the dough to come to room temperature before shaping and baking.

Final Thoughts

Now it’s your turn to bring the flavors of Persian bakeries into your home! Don’t be intimidated by the rising times; the results are absolutely worth the wait. Whether you serve it with a traditional Persian meal or simply enjoy it as a warm, comforting snack, Nan-E Barbari is sure to become a new favorite. I encourage you to experiment with the variations, make it your own, and please share your creations and feedback! This bread is best enjoyed with good company and a steaming cup of chai.