Barbari Bread (No-Knead, Whole Wheat)

Here is a no-knead Barbari bread made with crisp golden crust, airy interior, and traditional sesame-nigella seed topping. There's no kneading - just time, high-hydration dough, and overnight fermentation doing the work. This recipe uses 50% whole wheat flour for a good balance of flavor and nutrition. Tested variations for 30% and 100% whole wheat are included in the recipe notes.

Easy Barbari Bread (More Wholesome)

Barbari bread, also known as Nan-e Barbari or Noon Barbari, is a classic Persian flatbread with a crisp crust and tender interior. Its distinctive shape of long oval loaves with deep grooves, makes it one of the most recognizable breads in Persian baking. The bread is so delicious that its popularity has spread well beyond Iran, throughout the Middle East and increasingly across Western countries.

I first fell in love with Barbari bread decades ago when I married into a Persian family. During visits out of town, I would eagerly buy it fresh from Persian bakeries. But unfortunately, it was not available where I lived. So I started teaching myself how to make it.

After many rounds of trial and error, I eventually began producing bakery-style Barbari at home. Over time, I refined the process further with tips my father-in-law had picked up, as a child watching traditional Persian bakers skillfully make this bread.

But one thing always bothered me. Much like French bread, Barbari is traditionally made with refined white flour. I wanted to create a more wholesome version so I could enjoy it more often.

Developing a Whole Wheat Version

Earlier, I successfully developed a Barbari recipe enriched with wheat bran and flaxseed meal, added after gluten development so the dough stayed light and airy. But I wanted something even simpler and more accessible - a Barbari made with whole wheat flour, including the bran and germ naturally present in the grain. So I began experimenting with different flour ratios.

After many tests, I found that:

• 50% whole wheat gives the best balance of nutrition, flavor, and texture.
• 30% whole wheat tastes extremely close to traditional refined-flour Barbari. You can barely tell the difference.
• 100% whole wheat produces a heartier bread, but with proper hydration and technique it can still produce a surprisingly airy crumb, even better than what's in the pictures.
• Approximate hydration levels: 30% whole wheat (~75% hydration), 50% whole wheat (~78% hydration) and 100% whole wheat (~85% hydration).
• Whole wheat absorbs water slowly. For 100% whole wheat dough, the mixture may feel wetter at first. Give it time to rest before judging hydration, since bran and germ absorb water gradually.

Why This Recipe Works

• No Kneading Required: The dough develops structure naturally during slow overnight fermentation. Time replaces the mechanical work of kneading.
• High Hydration Dough: Barbari dough is intentionally soft and wet. The higher hydration allows gluten to develop gradually, making the dough easier to stretch into long flat loaves. It also creates steam during baking, helping the bread rise while keeping the interior soft.
• Whole Wheat Friendly Technique: Whole wheat flour absorbs more water because of its bran and germ. Proper hydration and slow fermentation help prevent the bread from becoming dense.
• Short High-Heat Baking: Barbari is baked at very high temperature for a short time, which produces a crisp crust while keeping the interior soft and tender.
• Traditional Roomal Glaze: A simple flour-water glaze called roomal is brushed onto the dough before baking. This helps create the signature golden crust and enhances browning.

Key Ingredient Notes

• Flour: I use a combination of bread flour and whole wheat flour. Bread flour provides stronger gluten development, which helps support the high hydration dough. For 100% whole wheat Barbari, you can try golden or white whole wheat flour if you prefer a milder flavor. Hydration may need slight adjustment.
• Salt: The salt level is about 2% of the flour weight, which produces full artisan flavor. 1.8-2.2% (~8.5-10 g) - balanced flavor. 1.5% (~7 g) - milder taste and below 1.2% the bread may taste bland
• Yeast: Instant yeast is preferred for reliability and convenience.
• Sugar or Honey: A small amount helps activate the yeast and balances the natural bitterness of whole wheat flour.
• Olive Oil: If mixed into the dough, can slow the gluten development a bit, so I just drizzle it on the top. Adds moisture and tenderness.
• Water: This is a high-hydration dough, and the exact water needed can vary depending on the flour. Factors that affect absorption include - flour grind and milling, moisture level of flour and whole wheat percentage. Whole wheat versions naturally require more water. Using weight measurements helps ensure consistency, but use dough texture as a guide and adjust hydration if needed.
• Sesame seeds and nigella seeds are traditional toppings. Nigella seeds (often called black seeds) have a distinctive flavor commonly used in Middle Eastern breads. If you're new to them, start with a lighter sprinkle.

Step-By-Step Visual Overview

A quick look at the process - the full printable recipe is at the end of this post.

• Activate yeast in warm sweetened water.
• Mix flours and salt into shaggy dough.
• Drizzle oil; cover and refrigerate overnight.

• Stretch and fold to strengthen dough.
• Divide dough and rest 30 minutes.
• Cook roomal glaze until thick and glossy.

• Stretch dough into oval flat loaves.
• Brush roomal and press deep grooves.
• Sprinkle sesame and nigella seeds.

• Stretch gently and transfer to baking sheet.
• Bake until deeply golden and crisp.
• Cool slightly, then serve warm.

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5 from 6 votes

Persian Barbari Bread (No Knead, Whole Wheat)

Persian Barbari bread made with 50% whole wheat flour. This no-knead method develops flavor overnight and produces a crusty, golden flatbread with a tender interior and traditional sesame-nigella seed topping. Variations for 30% and 100% whole wheat are included in the notes.

Prep Time10 minutes mins

Cook Time8 minutes mins

Resting Time14 hours hrs

Total Time14 hours hrs 18 minutes mins

1x2x3x

Print SaveSaved!

Course :Breakfast

Cuisine :Persian

Servings: 18 (⅙ of loaf), makes 3 large loaves

Calories: 114kcal

Author: Roxana Begum

Ingredients

Dough

• ▢ 1⅔ cups warm water about 125°F for instant yeast; check package instructions, 395 g
• ▢ 2 teaspoons sugar or honey, 10 g
• ▢ 1 teaspoon instant yeast 3 g
• ▢ 2 cups bread flour 250 g
• ▢ 2 cups whole wheat flour 250 g
• ▢ 1¾ teaspoons salt 10 g
• ▢ 1 tablespoon olive oil 14 g
• ▢ 1 tablespoon sesame seeds
• ▢ 1 tablespoon nigella seeds black seeds, or additional sesame seeds
• ▢ Wheat bran for dusting optional, or use flour

Roomal (Traditional Barbari Glaze)

• ▢ 1 tablespoon bread flour 15 g
• ▢ ⅓ cup water 80 g
• ▢ 1 teaspoon sugar or honey, 5 g
• ▢ ¼ teaspoon baking soda

US Customary - Metric

Equipment

• ▢
  Danish dough whisk or sturdy spoon
• ▢
  Bench scraper
• ▢
  Baking Steel or baking stone (recommended)
• ▢
  Baking Sheet (backup option)

Cook ModePrevent your screen from going dark

Instructions

Mix the Dough (Night Before)

• Activate the yeast:
In a large bowl, pour in the warm water (about 125°F for instant yeast). Add the sugar and stir to dissolve. Sprinkle the yeast over the surface and let sit for about 5 minutes, until lightly foamy.
• Mix the dough:
Add the bread flour, whole wheat flour, and salt. Using a Danish dough whisk or sturdy spoon, mix until fully hydrated and shaggy. The dough will be slightly sticky.
• Drizzle the olive oil over the surface of the dough (do not mix it in). Cover the bowl and refrigerate for 12-16 hours.

Strengthen the Dough (Next Day)

• About 2 hours before shaping, remove the dough from the refrigerator.
• Perform one gentle stretch-and-fold directly in the bowl: Lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until all sides are folded.
• Let the dough rest 30 minutes. If the dough still tears easily, perform another stretch and fold. The dough should feel smoother and slightly elastic but remain soft and airy.
• Divide the Dough: Turn the dough onto a lightly floured surface. Divide into 3 portions for medium loaves or 2 portions for larger traditional loaves. Gently shape each portion into a loose oval without pressing out too much air. Let rest 30 minutes.
• Prepare the Roomal: In a small saucepan, whisk together the flour, water, sugar, and baking soda. Cook over low heat, stirring constantly, until the mixture thickens into a smooth glossy paste. Remove from heat and let cool slightly. Roomal helps create the distinct golden crust and traditional appearance of Barbari bread.

Shape the Barbari Loaves

• Using lightly floured fingertips, dimple the dough balls and gently stretch each dough portion into a long oval about 12 inches long and 6 inches wide. Let rest 15-20 minutes.
• Brush the surface generously with roomal. Using your fingertips, press deep parallel grooves lengthwise across the dough (or use the back of a butter knife). These grooves prevent the bread from puffing like pita and give Barbari its traditional look.
• Sprinkle generously with sesame and nigella seeds.
• Stretch gently to about 16 × 8 inches and transfer the dough to the back of a baking sheet dusted with wheat bran or flour. Tip: The shaped dough should be at least ½ inch thick.

Bake

• Preheat the oven to 525-550°F (275-290°C). Bake for 8-10 minutes, until the bread is deeply golden with crisp edges. Optional: Broil for 30-60 seconds for additional browning. Watch carefully to prevent burning.

Cool

• Transfer the baked bread to a wire rack or wooden board. Allow to cool slightly before serving. Barbari bread is best enjoyed warm, when the crust is crisp and the interior tender.

Notes

1. Use a kitchen scale: Weighing ingredients gives the most consistent results, especially for high-hydration doughs.
2. Hydration: This dough is intentionally soft and sticky. Avoid adding excess flour during mixing, which can make the bread dense. Flour grind, storage, and climate affect absorption. Always assess hydration after resting, not during mixing.
3. Baking surface: A pizza stone or baking steel works very well, but placing the loaves on the back of a preheated baking sheet is an easier alternative. Hot air circulates underneath it, helping the surface heat evenly.
4. Oven heat matters: Barbari bread bakes best in a very hot oven, which creates a crisp crust while keeping the interior tender. If you prefer to bake at 425-450°F, increase the baking time to 15-20 minutes. At these temperatures you can place the dough on parchment paper and transfer it to the baking sheet.
5. Storage: Barbari bread is best eaten fresh the day it is baked. Store cooled bread in a sealed bag at room temperature for up to 2 days. Freeze wrapped bread for up to 2 months. Reheat in a 350°F oven for 5-7 minutes. Sprinkling a little water before reheating helps restore freshness.
6. Whole Wheat Variations: You can adjust the flour ratio while keeping the remaining ingredients the same.
   • 30% Whole Wheat Version
   • 350 g bread flour
   • 150 g whole wheat flour
   • ~375 g water
   • 100% Whole Wheat Version
   • 500 g whole wheat flour
   • ~425 g water
   • All other ingredients remain the same.

Nutrition

Serving: 1Portion | Calories: 114kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 244mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.002mg | Calcium: 16mg | Iron: 1mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

More Flatbread Recipes

• Whole Wheat Pita Bread
• Quick Flatbread Recipe
• Whole Wheat Naan

Nutrition Insight

This whole wheat barbari bread provides complex carbohydrates, fiber, and plant protein, making it a more nutritious alternative to breads made entirely with refined flour. Using whole wheat flour retains the bran and germ, which contribute fiber, vitamins, minerals, and beneficial plant compounds.

The fiber helps support digestive health and steady energy levels, while the overnight fermentation may improve flavor and make the bread easier to digest. Enjoy it with protein-rich toppings such as eggs, yogurt, cheese, or legumes for a more balanced meal.

Frequently Asked Questions