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    Iranian Barbari Bread

    Average Rating:

     4 Total Reviews

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    • on July 06, 2009

      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.

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    • on September 01, 2007

      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.

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    • on May 22, 2007

      As an Iranian --familiar with Barbari bread from my childhood-- I found this recipe very strange. First of all you never use "oiled bowl" for making any regular Iranian bread, as far as I know. You don't use oil or butter in the process either. Secondly, you cannot refrigerate it but you can freeze it. if you freeze it right after baking (after 30-40 minutes when it loses the heat) you can reheat the pieces using a regular toaster. The result is almost like the fresh Barbari.

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    • on March 13, 2007

      This bread's flavor was practically non-existent, and the texture was very course. I have eaten other middle-eastern flat breads, which I've loved, but feel something may have been omitted from the recipe. I might experiment with it more.

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    Nutritional Facts for Iranian Barbari Bread

    Serving Size: 1 (697 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 972.9
     
    Calories from Fat 284
    29%
    Total Fat 31.6 g
    48%
    Saturated Fat 10.1 g
    50%
    Cholesterol 30.5 mg
    10%
    Sodium 92.1 mg
    3%
    Total Carbohydrate 147.4 g
    49%
    Dietary Fiber 7.3 g
    29%
    Sugars 0.5 g
    2%
    Protein 23.3 g
    46%
    Detailed Nutrition Values About Nutrition Info
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