Iranian Barbari Bread

Total Time
40mins
Prep 20 mins
Cook 20 mins

The right bread to serve with a Middle Eastern meal. The sesame seeds (barbari in Iran) and the oil give the bread its delicate flavor.

Ingredients Nutrition

Directions

  1. Dissolve the yeast in the warm water. Add the salad oil and stir. Add the flour a little at a time, stirring and mixing until you have a well blended, manageable dough.
  2. Place the dough in a large, oiled bowl, cover, and place in a warm area to rise for 1 hour.
  3. Take the dough, knead it a couple of times and divide in two. Oil 2 baking sheets, and with your hands flatten the shape the 2 pieces of dough into 2 oblong loaves, 1/4 inch thick. With the edge of your hand make 3 ridges lengthwise on the surface of the dough.
  4. Brush with the melted butter and sprinkle the sesame seeds on top. Cover with a towel and let rise in a warm place for 30 minutes.
  5. Bake for about 20 minutes until golden. Serve warm immediately. Or, later, reheat the breads by wrapping them in foil and placing in a hot oven for 5 to 10 minutes. Yield: 2 breads. Do not freeze.
  6. Breads Of The World.

Reviews

(6)
Most Helpful

It's in the oven so a bit late, but I was wondering about the lack of salt and I believe total lack of information on baking temperature. There were a couple of helpful comments, and I found this other recipe online that appears decent, http://www.1001recipe.com/recipes/food/barbari_bread/ <br/>Good luck to fellow chefs and chefs wannabee, as I am.

Frank Gilbert A. September 01, 2013

not a very good receipe. tends a very bland bread. Add sea salt to dough. AlsoI found that if you use the following on the top instead of melted butter it will yield to a much better barbari. Flour: 1 tsp Baking Soda: 1 tsp Water: 2/3 cups cook the ingredients ahead of time and brush the bread with this mixture, add sesame seeds, bake and enjoy warm. BTW you can freeze the bread.

maxmost2000 July 06, 2009

Salt is missing from this recipe. I think 1 teaspoon would be about right, but you would have to increase the ferment time. Also, instead of the butter, brush the top with a little water before adding the see. Thanks.

fozzy2 September 01, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a