Barbari bread or Naan Barbari is one of the famous bread of Iran. Any Iranian dish feels more authentic with this bread.
After lots of trial and error, I come up with this recipe which respects the characteristics of the original bread. Hope you like it!
Preparation of topping:
In a small pan mix all the ingredients for glaze: half cup water + half tsp baking soda + half tsp flour and simmer for 4-5 mins.
Put it aside to cool down.
Preparation of dough
Dissolve the yeast+sugar in warm water.
In a bowl add salt to the flour and mix them while they are dry
Preparation of bread
Important, put a pizza stone on the basement of the oven or if you don’t have it, put simply the oven tray but on the lower side of the oven (NOT on the direct contact with oven basement), preheat the oven at 240C°/464F° for about 25mins. Choose grill program before putting the bread dough inside the oven.
The Barbari Bread is ready! Iranians usually have this with many dishes but most common is with cheese (it’s similar to feta), fresh herbs or tomatoe, and walnuts. It’s a popular bread, especially for breakfast!
(Optional) Some people bake Barbari bread with SESAME seed as a topping.
Noosh e Jan! 🙂