Barbari is a popular Iranian bread with distinct grooves along the bread. It pulls apart along the grooves, and is most similar to focaccia.

It is believed to have originated from Khorasan (an eastern province of Iran), and today you will find it in every Iranian bakery. It’s very quick to make, only requiring one rise, and is so delicious when it’s hot and fresh!

Flatbread with grooves on a white countertop.

🌟Why this recipe works

  • It only requires one rise, making it a less arduous process to make than, say, my favorite challah! The dough is also deceptively simple, requiring just flour, water, yeast, and honey. You’ll also love this homemade pita bread and another Iranian bread, sangak.
  • It’s important to make sure your active dry yeast foams so that this bread will be a success. Active dry yeast is perfect for quick bread recipes that can be made in one day. The foaming tells you that the yeast is producing the gas needed to help the bread rise when baked.
  • It is super soft and fluffy yet lightly crunchy on the outside. The glaze brushed on the bread helps create this texture. It’s a simple combination of flour, water, and honey that helps give the bread a great crunch and warm, golden color.

🧾Ingredients in this recipe

Flour and other ingredients on a white countertop.
  • Active dry yeast – These are dehydrated yeast granules that come in small sachets or you can buy them in bulk. Make sure you’re using active dry, NOT instant yeast.
  • Honey – Use your usual go-to honey, or agave syrup if making this recipe vegan.
  • Flour – Use unbleached all-purpose flour for this recipe.
  • Salt – Use sea salt or kosher salt for this recipe.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

Foaming yeast in a glass bowl with sunlight.
  • Begin by mixing together the yeast, honey, and 1 2/3 cups of lukewarm water. You can whisk them or use your hands to mix them. Let the mixture sit for 5 minutes until foamy. The foam means your yeast is active and ready to go. If it isn’t foamy, check the expiration of your yeast and start over.
Folding dough in a glass bowl.
  • Add in 500 grams of flour and 1 teaspoon of salt. Mix until no dry streaks remain in the dough. Transfer the dough to a lightly greased bowl and cover with a silicone cover or plastic wrap. Let it rise for 1-1 1/2 hours until it has doubled in size. Take the dough and fold the outsides into the center four times. The dough will be sticky to touch and that is the correct texture.

Water Tips

The temperature of the water is important for this one. Use lukewarm water (100-110 degrees Fahrenheit), and up to 1 3/4 cups depending on the humidity.

  • Split it into two loaves, and transfer each to a greased baking sheet. You only need a quarter baking sheet for this recipe. Note that you can also cook this bread directly on a baking steel and use wheat germ, cornmeal, or rye flour to coat your pizza peel.
  • Let the dough sit for 30 minutes while you preheat your oven to 450F.

To Bake

Fingers making grooves in dough on a baking sheet.
  • Work each loaf into a 14″x5″ rectangle with wet hands to help keep the dough from sticking to your fingers.
Dough with sesame seeds on a baking sheet.
  • Now it’s time to get your groove on! Use your fingers to gently press 5 lengthwise grooves into the dough. Don’t cut all the way through the dough, but firmly press down just as you would when making focaccia. Heat the glaze until it begins to thicken. Brush the glaze over the dough. Sprinkle with sesame seeds.
Stack of flatbread with grooves.
  • Bake the bread for 15-18 minutes until golden brown with the rack in the middle to bottom of the oven. Make sure you only bake one loaf at a time for the best results.
Front view of flatbread with grooves.
  • Cool for 10 minutes before serving. Serve warm, or at room temperature. It really does taste incredible when it’s fresh!

Storing & Freezing

Keeps well in a sealed container after completely cooled for up to 3 days, but it’s definitely more delicious on the first or even second day. It won’t be as tasty this way, but you can definitely freeze it for a later date. I recommend wrapping it in aluminum foil, then keeping in an airtight container in the freezer. When ready to reheat and serve, heat the frozen pieces of barbari without thawing in the oven or in a toaster oven for a few minutes until warmed through again.

🍳 What to serve with barbari

Noon barbari pairs well with sweet toppings like jam, honey, and sarsheer (fresh clotted cream). For a savory version, pair with feta cheese, grapes, tomatoes, cucumbers, Persian tea eggs, and other classic foods that are served as part of a Persian breakfast. And don’t forget a good strong cup of Persian tea!

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Front view of flatbread with grooves.

Noon Barbari (Persian Flatbread)

5 from 2 votes
Barbari is a popular Iranian bread with distinct grooves along the bread. It pulls apart along the grooves, and is most similar to focaccia.
Author: Candice Walker
Print Recipe Save
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Servings: 6
Course: Bread
Cuisine: Persian
Calories: 331

Ingredients

Bread Dough
  • 2 ¼ teaspoon active dry yeast
  • ½ teaspoon honey or agave if making this recipe vegan
  • 1 ⅔ cups water lukewarm 100-110 degrees Farenheit, and up to 1 3/4 cups depending on the humidity
  • 500 grams all-purpose flour
  • 1 teaspoon salt
Glaze
  • 2 tbsp flour
  • 2 tbsp water
  • ½ teaspoon honey

Instructions

  1. Mix together the yeast, honey, and 1 2/3 cups of lukewarm water. You can whisk them or use your hands to mix them. Let it sit for 5 minutes until foamy. If it isn't foamy, check the expiration of your yeast and start over.
  2. Add the 500 grams flour and 1 teaspoon of salt. Mix until no dry streaks remain. Transfer to a lightly greased bowl and cover with a silicone cover or plastic wrap. Let it rise for 1-1 1/2 hours until it has doubled in size.
  3. Take the dough and fold the outsides into the center four times. The dough will be sticky.
  4. Split it into two loaves, and transfer each to a greased baking sheet. You can also cook this bread directly on a baking steel and use wheat germ, cornmeal, or rye flour to coat your pizza peel. Let it sit for 30 minutes while you preheat your oven to 450F.
  5. Work each loaf into a 14"x5" rectangle with wet hands to help keep it from sticking to your fingers.
  6. Use your fingers to press 5 lengthwise grooves into the dough. Do not cut all the way through the dough, but firmly press down just as you would when making focaccia.
  7. Heat the glaze until it begins to thicken. Brush the glaze over the dough. Sprinkle with sesame seeds.
  8. Bake for 15-18 minutes until golden brown with the rack in the middle to bottom of the oven. Bake one loaf at a time.
  9. Cool for 10 minutes before serving. Serve warm, or at room temperature.

Notes

Store well sealed for up to 3 days, although it’s best served fresh.
The dough is very sticky and that is OK! If you need to lightly flour your surface to work with the dough, do so, but do not add too much because you don’t want to change the consistency.

Video

Nutrition

Calories331kcalCarbohydrates68gProtein11gFat1gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gSodium395mgPotassium136mgFiber4gSugar1gVitamin C1mgCalcium17mgIron4mg

Tried this recipe?

Let us know how it was!
5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating