This authentic Persian Barbari Bread recipe creates a beautifully golden loaf with a soft, fluffy interior and a crisp, chewy crust. Made with a simple yeast dough and finished with a traditional glaze, this classic Iranian flatbread is topped with sesame and nigella seeds for incredible flavour and texture. Perfect for breakfast, sandwiches, mezze platters, or serving alongside soups, stews, and kebabs, this homemade Barbari bread tastes just like the bakery version.
Why you will love this recipe?
Persian Barbari Bread is one of the most popular traditional Iranian breads, loved for its fluffy texture, crisp golden crust, and distinctive ridged appearance. This homemade version is surprisingly simple to make and delivers bakery-quality results using basic pantry ingredients. Whether served fresh with butter and cheese, used for sandwiches, or enjoyed alongside hearty meals, this authentic Barbari bread recipe is guaranteed to become a favourite.
Expert Tips for Best Results!
- Don’t Add Extra Flour – The dough is intentionally sticky. Adding extra flour can result in a denser loaf and reduce the characteristic airy texture.
- Semolina Helps Prevent Sticking – A light dusting of semolina on the baking tray makes shaping easier and adds a subtle texture to the bottom crust.
- Use Wet Fingers for Shaping – Lightly wetting your fingers makes it easier to create deep ridges without the dough sticking.
- Let the Dough Rise Fully – A proper rise is key to achieving the light, fluffy texture that makes Persian Barbari Bread so special.
- Bake One Loaf at a Time – For the best oven spring and even browning, bake each loaf separately if your oven size allows.
How to make Persian Barbari Bread?
Step 1: Prepare the Dough
First, in a large mixing bowl, combine the flour, lukewarm water, instant yeast, salt, and sugar. Mix until a rough dough forms and no dry flour remains. Add the oil and knead for 1–2 minutes until incorporated. The dough will be very soft and sticky, which is exactly how it should be for a light and airy crumb.
Step 2: First Rise
Next, cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1½ hours, or until doubled in size.
Step 3: Make the Barbari Glaze
While the dough is rising, prepare the traditional glaze. Combine the water, flour, sugar, and baking soda in a small saucepan. Cook over medium heat, stirring continuously until the mixture becomes smooth and slightly thickened. Remove from the heat and allow it to cool completely.
Step 4: Divide and Rest the Dough
Transfer the risen dough to a lightly floured surface without deflating it too much. Divide into two equal portions and gently shape each into a ball. Cover and let them rest for 30 minutes to relax the gluten.
Step 5: Shape the Barbari Bread
Line a baking tray with parchment paper and lightly dust with semolina if desired. Place one dough ball on the tray and gently stretch it into a long oval shape using your hands. Avoid pressing out all the air bubbles.
Step 6: Create the Signature Ridges
Using your fingertips, firmly press long grooves along the surface of the dough to create the classic Barbari bread pattern. Brush generously with the prepared glaze, then reinforce the grooves by pressing them once more.
Step 7: Add the Toppings
Sprinkle sesame seeds and nigella seeds evenly over the top of the loaf. The glaze will help the seeds adhere while creating a beautiful golden finish during baking.
Step 8: Bake
Bake in a preheated 200°C (400°F) oven for 18–22 minutes, or until the bread is deeply golden with a crisp exterior and soft interior. While the first loaf bakes, shape and prepare the second loaf.
Step 9: Cool and Serve
Allow the bread to cool slightly before slicing. Serve warm with butter, cheese, jam, eggs, soups, stews, or your favorite Middle Eastern dishes.
Frequently Asked Questions
Why is my Barbari dough so sticky?
Barbari dough has a high hydration level, which creates its soft and airy texture. Resist the temptation to add too much extra flour.
Can I freeze Persian Barbari bread?
Yes. Allow the bread to cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven before serving.
What should I serve with Barbari bread?
Barbari bread is delicious with butter, feta cheese, eggs, honey, jams, soups, stews, kebabs, and other Persian dishes.
How do I store leftover Barbari bread?
Store at room temperature in an airtight bag for up to 2 days. Reheat briefly in the oven to refresh the crust.
Watch How to Make it!
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Recipe Card
Persian Barbari Bread
This homemade Persian Barbari Bread is soft, fluffy, and beautifully golden with its signature ridged surface. Topped with sesame and nigella seeds, this traditional Iranian flatbread has a light, airy crumb and a slightly chewy crust. Perfect for breakfast, sandwiches, or serving alongside soups, stews, and kebabs.
Ingredients
For Dough:
- 500g all purpose flour (4 cups)
- 350ml lukewarm water (1 cup + 6 tbsp)
- 45ml oil (3 tbsp)
- 8g instant yeast (2 1/2 tsp)
- 2 tsp salt
- 1 tbsp sugar
For Glaze:
- 120ml water (1/2 cup)
- 2g sugar (1/2 tsp)
- 8g all-purpose flour (1 tbsp)
- 1g Baking soda (1/4 tsp)
Instructions
- In a large bowl, combine the flour, lukewarm water, instant yeast, salt, and sugar. Mix until a shaggy dough forms, then add the oil and knead for 1–2 minutes until incorporated. The dough will be very soft and sticky.
- Cover the bowl and let the dough rise in a warm place for about 1½ hours, or until doubled in size.
- While the dough is rising, prepare the glaze. Add the water, flour, sugar, and baking soda to a small saucepan and cook over medium heat, stirring continuously until slightly thickened. Remove from the heat and let it cool completely.
- Transfer the risen dough to a lightly floured surface and divide it into two equal portions. Gently shape each portion into a ball, cover, and let rest for 30 minutes.
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and lightly dust with semolina if desired.
- Place one dough ball onto the prepared tray and gently stretch it into a long oval shape using your hands. Avoid pressing out too much air from the dough.
- Using your fingertips, press long ridges across the surface of the dough to create the traditional Barbari pattern. Brush generously with the prepared glaze, then reinforce the ridges by pressing them again.
- Sprinkle sesame seeds and nigella seeds evenly over the top of the loaf.
- Bake for 18–22 minutes, or until the bread is golden brown with a crisp crust and soft interior.
- Repeat the shaping, glazing, and baking process with the second dough ball.
- Allow the bread to cool for a few minutes before slicing. Serve warm with butter, cheese, jam, eggs, soups, stews, or your favorite Persian dishes.
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