baking · vegan · vegetarian · dairy-free
Barbari
Long, ridged Persian flatbread with a golden glaze (roomal) and sesame and nigella seeds.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Mix a soft, wet dough; rest and fold for 2 hours (or ferment overnight in the fridge).
-
2
Divide in two and shape into long ovals.
-
3
Brush with roomal and press deep parallel grooves with fingertips.
-
4
Sprinkle seeds; proof 20 minutes.
-
5
Bake on a very hot stone at 260°C (500°F) for 12–15 minutes until deep golden.
