Homemade Nan-e Barbari

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 2 teaspoons salt 2 teaspoons salt
• 2 cups (470ml) warm water 2 cups (470ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• Sesame seeds or nigella seeds for topping Sesame seeds or nigella seeds for topping

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 36g, 0.5g
• Protein: 6g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt.
2. 2.
   Gradually add warm water to the dry ingredients while mixing with a wooden spoon or your hands.
3. 3.
   Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Drizzle olive oil over the dough and coat it evenly.
5. 5.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it doubles in size.
6. 6.
   Preheat the oven to 230°C (450°F) and place a baking stone or baking sheet inside to heat up.
7. 7.
   Divide the dough into two equal portions and shape each portion into an elongated oval shape.
8. 8.
   Place the dough on a parchment-lined baking sheet and use your fingertips to create indentations along the length of the bread.
9. 9.
   Sprinkle sesame seeds or nigella seeds generously over the top of the bread.
10. 10.
    Transfer the baking sheet to the preheated oven and bake for 15-20 minutes or until the bread is golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can also be used for a slightly chewier texture.
• Yeast — Ensure that the yeast is fresh and active to help the dough rise properly.
• Olive oil — Use a good quality olive oil for a subtle flavor enhancement.

Tips & Tricks

• For a crispier crust, place a shallow pan of water on the bottom rack of the oven while baking.
• Experiment with different toppings such as dried herbs, onion flakes, or poppy seeds for added flavor variations.
• Serve Nan-e Barbari warm for the best taste and texture.
• Leftover bread can be stored in an airtight container for up to 2 days or frozen for later use.
• If you don't have a baking stone, a preheated baking sheet can be used as an alternative.

Serving advice

Nan-e Barbari is best served warm and can be enjoyed on its own, torn into pieces, or sliced. It pairs wonderfully with a variety of dips, such as hummus, baba ganoush, or tzatziki. It can also be used as a base for sandwiches or wraps.

Presentation advice

To enhance the presentation, sprinkle some extra sesame seeds or nigella seeds on top of the bread just before serving. Serve it on a wooden board or a traditional Iranian bread basket for an authentic touch.