Are you looking for a recipe to make Barbari, the delicious bread from Iran?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Barbari recipe and variations.
Contents
Barbari is a traditional Iranian flatbread that is thick and oval-shaped. It has a unique texture with a crisp crust on the outside and a soft, fluffy interior. The bread is often topped with sesame seeds, giving it a nutty flavor and a visually appealing appearance. It is commonly enjoyed as a staple in Iranian cuisine and is often served alongside various dishes such as kebabs, stews, or dips.
The history of Barbari dates back centuries in Iran. It is believed to have originated in the city of Tabriz, located in the northwest region of the country. Over time, the recipe for Barbari spread throughout Iran and became a popular bread among the Iranian people. The bread is traditionally baked in a tandoor, a clay oven, which gives it its distinct texture and flavor. Today, Barbari is not only enjoyed in Iran but has also gained popularity in other parts of the world, where it is appreciated for its delicious taste and versatility.
The estimated cost to make this recipe for Barbari flatbread is around $5. This cost includes the ingredients needed, such as flour, yeast, salt, and water, as well as any additional toppings or seasonings you may choose to add. It does not include the cost of any specialized equipment, such as a baking stone or a stand mixer, which may be optional for this recipe.
The estimated time to make this recipe for Barbari flatbread is approximately 2 hours. This time includes the preparation of the dough, which needs to rise for about 1 hour, as well as the baking time in the oven, which takes around 20-25 minutes. It also accounts for any additional time needed for shaping the dough and adding any desired toppings. Overall, this recipe requires some patience and attention to detail, but the end result is a delicious and authentic Iranian flatbread.
The main ingredients used in the recipe for Barbari flatbread are flour, yeast, salt, sugar, and water. Flour is the base ingredient that provides the structure and texture to the flatbread. Yeast is used to help the dough rise and give it a light and fluffy interior. Salt and sugar are added to enhance the flavor of the bread. Water is used to bring all the ingredients together and form the dough.
The tools required to make Barbari flatbread include a mixing bowl, a measuring cup, a measuring spoon, a whisk or fork for mixing the ingredients, a clean surface for kneading the dough, a rolling pin to flatten the dough, and a baking sheet or stone to bake the flatbread. Additionally, a sharp knife or razor blade is used to make slits on the surface of the dough before baking, which helps create the signature crisp crust of Barbari flatbread.
To prepare Barbari flatbread, start by activating the yeast. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy. In a large mixing bowl, combine flour, salt, and olive oil. Make a well in the center and pour in the yeast mixture. Gradually mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Once the dough has risen, preheat the oven to a high temperature, around 475°F (245°C). Punch down the dough to release any air bubbles and divide it into equal portions. Roll out each portion into an oval shape, about 1/…(full recipe on the way)
1. Preheat the oven to 450°F (230°C) and place a baking stone or baking sheet inside to heat up. Meanwhile, lightly dust a clean surface with flour and roll out the dough into an oval shape, about 1/4 inch thick.
2. Carefully transfer the rolled dough onto a piece of parchment paper and brush the top with a mixture of water and olive oil. Sprinkle sesame seeds over the top and gently press them into the dough.
3. Once the oven is preheated, carefully slide the parchment paper with the dough onto the hot baking stone or baking sheet. Bake for about 12-15 minutes, or until the flatbread is golden brown and crispy on the edges.
4. Remove the flatbread from the oven and let it cool slightly before serving. Cut into desired portions and enjoy warm with your favorite dips or as a side to a delicious meal…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free flour adds a nutty flavor and a slightly denser texture to the flatbread.
2. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It imparts a rich, earthy taste and a darker color to the flatbread.
3. Quinoa flour: Derived from ground quinoa seeds, this flour is packed with protein and adds a slightly sweet and nutty flavor to the flatbread.
4. Spelt flour: An ancient grain flour with a mild, nutty taste, spelt flour can be used as a substitute for wheat flour, giving the flatbread a slightly chewier texture.
5. Rice flour: Made from finely ground rice, this gluten-free flour creates a lighter and crispier flatbread, perfect for those with gluten sensitivities
1. Iranian bread
2. Oval flatbread
3. Crispy Iranian bread
4. Soft crust flatbread
5. Iranian oval bread
6. Thick Iranian flatbread
7. Crusty oval bread
8. Soft interior flatbread
9. Iranian crusty bread
10. Oval-shaped Iranian bread
11. Iranian crispy bread
12. Thick crust flatbread
13. Soft Iranian bread
14. Crispy oval bread
15. Iranian soft crust bread
16. Oval Iranian flatbread
17. Crusty Iranian bread
18. Soft interior oval bread
19. Iranian thick crust bread
20. Crispy soft flatbread
1. Prepare the sourdough starter by combining flour and water and allowing it to ferment for several days.
2. In a large mixing bowl, combine the sourdough starter with flour, salt, and water.
3. Knead the dough until it becomes smooth and elastic.
4. Cover the dough and let it rise for several hours, or until it has doubled in size.
5. Preheat the oven to a high temperature, around 500°F (260°C).
6. Divide the dough into smaller portions and shape them into oval-shaped flatbreads.
7. Place the flatbreads on a baking sheet and let them rest for a few minutes.
8. Use a fork to create indentations on the surface of the flatbreads.
9. Bake the flatbreads in the preheated oven for about 10-15 minutes, or until they develop a crisp crust and a soft interior.
10. Remove from the oven and let them cool slightly before serving…(full sourdough recipe on the way)
1. Start by choosing gluten-free flour alternatives such as rice flour, almond flour, or a gluten-free all-purpose flour blend.
2. Mix the gluten-free flour with warm water, yeast, and a pinch of salt in a large bowl.
3. Knead the dough until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rise in a warm place for about an hour.
5. Preheat the oven to a high temperature, around 450°F (230°C).
6. Divide the dough into smaller portions and shape them into oval-shaped flatbreads.
7. Place the flatbreads on a baking sheet lined with parchment paper.
8. Brush the tops of the flatbreads with olive oil and sprinkle some sesame seeds on top.
9. Bake the flatbreads in the preheated oven for about 10-15 minutes or until they turn golden brown.
10. Remove from the oven and let them cool slightly before serving…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Barbari at home above but I’ll be updating this page to include links to the best Barbari recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
