Nān-e Barbarī [Classic Thick Flatbread | vegan]

Classic Thick Flatbread | vegan

Region: Pan-Iranian Classic

🍳 From the Test Kitchen > This recipe is a work in progress. While the foundation is solid, the exact ingredient ratios and timing haven't passed my final quality checks just yet. I’m sharing this early draft exclusively with subscribers so you can see what I'm working on. Feel free to experiment, adjust to your own taste, and add comments at the bottom of the recipe!

Nān-e Barbarī is a well-known Persian bakery bread. Brought to Tehran during the Qajar era by Hazara bakers (historically called Barbarī) from the Khorasan borderlands, it's popular for its long, thick shape, chewy interior, and crisp crust. Before baking, the dough is scored lengthwise with the baker's fingertips and brushed with a warm flour-and-water glaze (rūmāl), which sets in the oven to give the loaf a deep golden color and crunchy crust. Topped with sesame and nigella seeds, it's often enjoyed for breakfast alongside feta cheese, walnuts, and fresh herbs.

Yield: 4-6 (makes 2 loaves)
Preparation time: 25 minutes (plus 1 hour 30 minutes rising time)
Cooking time: 15-20 minutes