Ecomely

Language

Barbari (barbari bread): recipe illustration
Breakfast

Barbari (barbari bread)

A large, elongated Iranian flatbread with an airy crumb and a crust topped with seeds and the characteristic finger marks. It is eaten at breakfast or with fresh cheese, herbs and walnuts.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Finition

Optional extras

Nutrition facts

340 kcal per serving

Protein
12.1 g
Carbohydrates
59.7 g
of which sugars
4.1 g
Fat
4.7 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast and honey in the lukewarm water, then mix with the flour and salt until a dough forms.
  2. Knead for 10 minutes until smooth and elastic, adding the oil towards the end.
  3. Leave to rise for 1 hour 30 minutes under a tea towel, until doubled in size.
  4. Divide the dough into 2 blocks, roll each into a 35 cm oval and press the surface with your fingers in a grid pattern.
  5. Place the loaves on a hot baking tray in the oven preheated to 250 °C, with a dish of water at the bottom for steam.
  6. Brush with water, sprinkle with seeds and bake for 12 to 15 minutes until golden.
  7. Let cool slightly on a rack before slicing.

Variations and tips

Cheese barbari. Scatter crumbled feta over the surface before baking.

Using what you can find. A pizza stone can replace the hot tray; fresh yeast can be replaced with 7 g of dried yeast.

More ideas

Sangak2 h 10 · 6 serv. · budget-friendlyTaftan (Iranian bread)45 min · 6 serv. · budget-friendlyAsh reshteh1 h 40 · 6 serv. · budget-friendlyKuku45 min · 4 serv. · budget-friendlySaucisse de Port (port sausage)50 min · 4 serv.Khoresh karafs (khoresh karafs)1 h 35 · 4 serv.Bamiyeh (okra stew)1 h 30 · 4 serv.Persian-style pizza45 min · 4 serv.

Original Ecomely recipe.