Barbari Bread
Ingredients
Dough
1000g bread flour (about 8 cups)
20g salt (1 tablespoon)
22g sugar (2 tablespoons)
3 cups warm water (710ml)
1 tablespoon active dry yeast (9g)
2 tablespoons olive oil (30ml)
Barbari Glaze (Romal)
½ cup water (120ml)
3 tablespoons flour (25g)
½ teaspoon baking soda
Topping
Sesame seeds, as desired
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the yeast, sugar, and flour.
Gradually add the warm water and mix until a rough dough forms.
Add the salt and olive oil, then continue mixing and kneading until the dough becomes smooth and elastic, about 8–10 minutes.
Cover the bowl with plastic wrap or a clean kitchen towel.
Allow the dough to rise at room temperature for approximately 4 hours, or until doubled in size.
Step 2: Divide and Rest
Transfer the dough to a lightly floured surface.
Divide it into 2 equal portions and gently shape each piece into a ball.
Cover and allow the dough to rest for 20 minutes. This resting period relaxes the gluten and makes shaping easier.
Step 3: Prepare the Glaze
In a small saucepan, whisk together:
½ cup water
3 tablespoons flour
½ teaspoon baking soda
Cook over medium heat, stirring continuously, until the mixture thickens into a smooth paste.
Remove from the heat and allow it to cool slightly.
Step 4: Shape the Barbari
Preheat the oven to 390°F (200°C).
On a lightly floured surface, gently stretch each dough portion into a long oval shape, approximately 14–16 inches (35–40 cm) long.
Transfer the dough to parchment-lined baking sheets.
Using your fingertips, create several lengthwise grooves across the surface of the dough. These ridges are the signature feature of traditional Barbari bread.
Brush the entire surface generously with the prepared glaze.
Sprinkle with sesame seeds.
Step 5: Bake
Bake for 25–30 minutes, or until the bread is deep golden brown and the crust is crisp.
The glaze will help create Barbari's characteristic shine and beautiful color.
Step 6: Cool and Serve
Remove the bread from the oven and allow it to cool slightly before serving.
Enjoy warm with feta cheese, butter, honey, jam, tea, soups, stews, or grilled meats.
Baker's Notes
The flour glaze, known as romal, is what gives Barbari its traditional appearance and texture.
Wetting your fingertips before creating the grooves helps prevent sticking.
For extra flavor, add nigella seeds along with the sesame seeds.
Barbari is best enjoyed fresh on the day it is baked.
Yield
2 large loaves of Persian Barbari Bread