description Barbari Bread Overview
Barbari bread is a traditional Iranian leavened flatbread characterized by its thick, elongated oval shape and parallel ridged surface. The dough is typically brushed with a flour glaze and sprinkled with sesame seeds before baking. It holds historical significance, originally introduced to Tehran by Persian bakers, and remains one of the most widely consumed everyday breads in Iran. It is commonly eaten at breakfast with cheese or jam.
help Barbari Bread FAQ
What gives Barbari bread its distinct texture and shape?
Barbari is a thick, leavened Persian flatbread known for its elongated shape and parallel ridges on the surface. Bakers traditionally create these ridges by running fingers or a tool through the dough before baking.
Is Barbari bread similar to Iranian Sangak bread?
While both are popular Iranian breads, Sangak is a sourdough whole wheat flatbread baked on small stones, whereas Barbari is typically made with white flour and baked on the flat floor or walls of a tandoor oven. Barbari is also thicker and usually sprinkled with sesame seeds.
What are the traditional toppings for Persian Barbari?
Before baking, bakers often brush the dough with a flour and water paste called 'roomal' to give it a shiny crust. It is then generously sprinkled with toasted sesame seeds or black caraway seeds (nigella).
Where does Barbari bread originally come from?
The bread originates from Iran and is historically linked to the Barbari people of the Khorasan region. Today, it is one of the most widely consumed everyday breads in Iranian cities like Tehran.
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