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There’s nothing better than freshly baked bread. It’s one of my favorite things of all time. And even though I absolutely love bread, I’m not one to actually take the time to bake it, unless it’s fairly quick and simple.
Which is why I love barbari bread.
Barbari is a Persian flatbread. It’s long and oval-shaped with channels running up and down it vertically. It’s sprinkled with sesame seeds and nigella seeds and it’s chewy and thick.
It’s typically eaten with feta, herbs, and walnuts for breakfast (with tea!). I recently went on a camping trip with some friends and decided to make some to have with our dinner and figured I’d share my recipe with you guys.
Barbari bread is leavened with yeast and it gets brushed with a glaze, or romal, which kind of reminds me of how a pretzel gets dipped in an alkaline bath to achieve that signature dark brown color. The glaze for barbari bread is made with a combination of flour, sugar, and water and sometimes baking soda (though I don’t usually use it personally). It gives the bread a nice shine and golden color.
I often make mine in my pizza oven, but you could also do it in the regular oven. The best part is that you can make it by hand, which is always a bonus.
It does have a double rise, so factor that time in if you’re planning on making it.
I know I said it is often served with feta, but I think it would go really well with a lot of different cheeses…if you need some inspo, preorder a copy of my next cookbook, Cheesy, out September 8.
Barbari Bread Recipe
Makes 2
Prep time: 15 minutes
Total time: 2 ½ hours
INGREDIENTS
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