baking · flatbread
Barbari Bread
From a video by Aashpazi.com · 3 min watch
Barbari is a popular Iranian flatbread believed to have originated in Khorasan province. It contains high amounts of selenium and thiamin, with no cholesterol and very low saturated fat and sugar.
flatbreadbreadvegandairy-freeIranianPersianKhorasan
Source video — Aashpazi.com on YouTube
From the creator
Total time
~1 hour 45 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~5 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~2 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: high
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 2 servings
- 1¼ cups water
- ½ tsp yeast
- 3 ⅓ cups all-purpose flour
- 1 tsp salt
- 1 tbsp all-purpose flour, for thickening paste
- 3 tbsp water, for thickening paste
- wheat bran, to taste
- sesame seeds, to taste
- nigella seeds, to taste
Preparation
- Step 1 · 60 minutesStir the yeast into the water, then mix the salt into the flour. Pour the yeast water into the flour and knead until a smooth dough forms. Cover with plastic wrap and let rise until doubled, about 60 minutes.Doneness — golden
- Step 2Combine 1 tablespoon flour with 3 tablespoons water in a small saucepan and heat, stirring, until the mixture thickens into a paste.
- Step 3Divide the risen dough into portions and shape each into an oval flatbread. Sprinkle wheat bran on the baking sheet, place the shaped dough on top, then brush the surface with the thickened flour paste. Sprinkle sesame seeds and nigella seeds generously over the top.Doneness — shaped
- Step 4 · 30-35 minutesPlace the topped flatbread in the preheated oven and bake until golden and cooked through, 30 to 35 minutes.Doneness — baked
Notes
- The thickened flour mixture is used as a glaze to help the seeds adhere to the bread
- Wheat bran is traditionally placed on the baking sheet rather than directly on the dough in some preparations
- The dough is divided into portions before shaping into flatbreads