Noon Barbari (Persian Flatbread)
Barbari is a popular Iranian bread with distinct grooves along the bread. It pulls apart along the grooves, and is most similar to focaccia.
Servings: 6
Calories: 331kcal
Ingredients
Bread Dough
- 2 ¼ teaspoon active dry yeast
- ½ teaspoon honey or agave if making this recipe vegan
- 1 ⅔ cups water lukewarm 100-110 degrees Farenheit, and up to 1 3/4 cups depending on the humidity
- 500 grams all-purpose flour
- 1 teaspoon salt
Glaze
- 2 tbsp flour
- 2 tbsp water
- ½ teaspoon honey
Instructions
- Mix together the yeast, honey, and 1 2/3 cups of lukewarm water. You can whisk them or use your hands to mix them. Let it sit for 5 minutes until foamy. If it isn't foamy, check the expiration of your yeast and start over.
- Add the 500 grams flour and 1 teaspoon of salt. Mix until no dry streaks remain. Transfer to a lightly greased bowl and cover with a silicone cover or plastic wrap. Let it rise for 1-1 1/2 hours until it has doubled in size.
- Take the dough and fold the outsides into the center four times. The dough will be sticky.
- Split it into two loaves, and transfer each to a greased baking sheet. You can also cook this bread directly on a baking steel and use wheat germ, cornmeal, or rye flour to coat your pizza peel. Let it sit for 30 minutes while you preheat your oven to 450F.
- Work each loaf into a 14"x5" rectangle with wet hands to help keep it from sticking to your fingers.
- Use your fingers to press 5 lengthwise grooves into the dough. Do not cut all the way through the dough, but firmly press down just as you would when making focaccia.
- Heat the glaze until it begins to thicken. Brush the glaze over the dough. Sprinkle with sesame seeds.
- Bake for 15-18 minutes until golden brown with the rack in the middle to bottom of the oven. Bake one loaf at a time.
- Cool for 10 minutes before serving. Serve warm, or at room temperature.
Video
Notes
Store well sealed for up to 3 days, although it's best served fresh.
The dough is very sticky and that is OK! If you need to lightly flour your surface to work with the dough, do so, but do not add too much because you don't want to change the consistency.
Nutrition
Calories: 331kcal | Carbohydrates: 68g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 395mg | Potassium: 136mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 17mg | Iron: 4mg
