World Flavors Cookbook

Nan-e Barbari

A thick, chewy, and elongated Persian flatbread with characteristic ridges, traditionally brushed with a flour-and-water glaze for a golden finish.

Cuisine: Iran

Ingredients

• 500g bread flour
• 1 tsp yeast, 1 tsp sugar
• 1.5 cups warm water
• 2 tbsp vegetable oil
• 1/2 cup sesame seeds or nigella seeds
• Glaze: 1 tsp flour, 1/2 cup water, pinch of baking soda

Instructions

1. Knead dough and let rise for 1.5 hours. Shape into long ovals.
2. Use your fingertips to create parallel ridges along the length of the dough.
3. Boil glaze ingredients together until thickened. Brush over the dough.
4. Sprinkle with seeds and bake at 230°C for 15-20 minutes until golden brown.
5. Serve warm with feta cheese and walnuts.