Barbari
Iran's breakfast bread: a long flat oval loaf with deep parallel ridges and a scatter of sesame and nigella, baked at extreme heat against a tandoor wall.
Overview
A wet yeasted dough, high hydration (75%) of strong flour, yeast, salt, water and a touch of oil. Long first rise. Two portions; each stretches to a 40-50 cm long oval on an oiled work surface. A flour-water paste (roomal) brushes over the top, this gives the signature glossy crust. Deep parallel ridges press down with fingertips. Sesame and nigella seeds scatter. Baked at maximum heat 5-7 minutes on a screaming-hot stone.
Ingredients
Dough
- 500 g strong white bread flour
- 1 sachet (7 g) fast-action yeast
- 1 ½ teaspoons salt
- 1 tablespoon caster sugar
- 2 tablespoons olive oil
- 375 ml warm water
Roomal (glaze)
- 2 tablespoons plain flour
- 200 ml cold water
- ½ teaspoon baking soda
Topping
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds
Method
Stage 1 - Dough
- Whisk flour, yeast, salt and sugar.
- Add oil and warm water; mix to a wet sticky dough.
- Knead 10 minutes in a stand mixer (the dough is too wet for hand-kneading easily) until smooth and elastic.
- Cover; rise 1 hour 30 minutes to 2 hours until doubled and bubbly.
Stage 2 - Roomal
- Whisk flour, water and baking soda in a small pan.
- Heat over medium until it thickens to a glossy paste, about 2 minutes.
- Cool to lukewarm.
Stage 3 - Heat oven
- Place a baking stone or upturned heavy tray on the top rack.
- Heat oven to maximum (250°C+) for 30 minutes.
Stage 4 - Shape
- Divide the dough into 2 portions.
- Oil the work surface and your hands generously.
- Press one portion into a long oval; stretch by hand to 40-50 cm long and 15 cm wide.
- With 4 fingertips together, press 4 parallel ridges (deep grooves) down the length of the dough - almost to the surface but not through.
Stage 5 - Glaze
- Brush the roomal generously over the top.
- Scatter sesame and nigella seeds.
Stage 6 - Bake
- Slide onto the hot stone using a peel or upturned tray.
- Bake 5-7 minutes until deep gold and the surface is shiny.
- If your oven has a grill, briefly hit the top under the grill 30 seconds.
Stage 7 - Stack
- Stack baked breads under a clean tea towel.
Stage 8 - Serve
- Eat warm with feta, herbs, walnuts and tea at breakfast, or alongside kababs and stews.
Notes
- High hydration matters: The 75% wet dough is what gives the open chewy crumb. A drier dough makes a different bread.
- Roomal is the gloss: Skipping the flour-water paste gives a matte bread. The roomal is what makes barbari look glossy and the surface crisp.
- Maximum oven heat: Without it the bread doesn't crust right. Pre-heat the stone for 30+ minutes.
Storage
- Best fresh, eaten warm.
- Keep wrapped in foil 24 hours.
- Freeze 1 month.
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