Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Preshana's Nan-e-Barbari – Persian Bread

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Barbari bread (Persian: نان بربری‎‎  Nān-e Barbari) is a type of Iranian flatbread.  It is one of the thickest flat breads. Barbari is a popular traditional Persian flat bread with a crisp crust and light airy texture.

Today I made this bread with poppy and sesame seeds sprinkled over the top and served it with a curry.
To make the dough
2 1/4 tsp active dry yeast
4 cups all-purpose flour (Plus some more for kneading)
2 tsp salt
2 cups lukewarm water
To make the Roomal
1 tsp oil
1 Tbs all-purpose flour
1 tsp sugar
Final touches:
1 tbs Nigella seeds (optional )
1 tbs sesame seeds (optional)
some extras:
1tsp oil

Add the yeast to water and let it bubble up, about 5 minutes
Mix the salt into the 4 cups of flour and add to the yeast mix.
Knead to a very smooth dough ( 6 – 7 minutes in a stand mixer) (If kneading by hand – knead until your dough can stand the window pane test; If the dough is a little sticky, apply flour to your hands and keep kneading)
Oil a bowl and put the dough in it, cover and let it rise for an hour, until double in volume.
Next punch the dough down and divide into two parts.
Cover and let it rise again.
While the dough is rising this time, make the roomal.
Combine the flour, oil , sugar, with half a cup of water and mix it all in and cook it on low heat until it thickens. cover and let it cool.
Preheat the oven to 200C
Working each part of the dough separately, shape the dough into a rectangle and put it on a well oiled baking sheet.
Make the ridges in the shaped dough, apply half of the roomal paste, sprinkle half of the sesame and nigella on it and bake for 15- 18 minutes.
Repeat with the second part of the dough!
Credit: Food and Wine Magazine
Prepared, tried and tested by: Preshana Singh‎ 
Please check out, join, comment, participate and follow
The Recipe Hunter (Cook & Enjoy) on
Twitter: @TRH_Cook

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

6 thoughts on “Preshana's Nan-e-Barbari – Persian Bread”

Leave a Comment