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    Home » Recipes » Bread

    Healthy Persian Barbari Bread

    Published: Mar 18, 2016 Updated: Oct 25, 2023 Author: Roxana Begum· This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe
    A stack of Persian barbari bread on a table dusted with flour.

    This Healthy Barbari Bread, a popular Persian flatbread, is a must try for those who love baking bread. Crusty outside, tender inside, super tasty and nutritious! It is also known as Nan-e Barbari or Noon Barbari.

    A few barbari breads arranged together.

    Table of Contents

    • My Barbari Bread Story
    • Health Benefits
    • More Bread Recipes
    • Healthy Persian Barbari Bread
      • Ingredients
        • Seeds
      • Equipment
      • Instructions
        • Mixing Dough Ingredients
        • Addition Of Wheat Bran And Flaxseed Meal
        • Proofing The Dough
        • Rolling Out Nan-E Barbari
        • Let The Barbari Loaves Rise
        • Topping And Marking Indentations
        • Baking The Barbari Loaves
        • Storage Suggestions
      • Notes
      • Nutrition

    My Barbari Bread Story

    Much has been written about the famous Persian barbari bread. Long ago, I fell in love with it the very first time I had tasted it, during one of my out of town visits. But to my chagrin, I found out that this delicious bread was not available in the town where I lived.

    I had already been baking bread from scratch and thoroughly enjoyed it, as you can see just a few samples of my passion on this blog - my chocolate rolls with hazelnut crescent rolls and musakhan (a pizza style bread with sumac, chicken and onions).

    Overhead view of Persian barbari bread.

    So, then I had to learn to make it. It was a long journey, trying to self teach myself this recipe. Only for it to be further perfected under the expert eyes of my father in law, who had grown up watching street side bakers skillfully make them.

    And now I have successfully made this for years, so much, that I could perhaps make it in my sleep! Well, that was a stretch! But the point is - making this bread had become a habit for me.

    However, one thing always bothered me. Much like French bread, barbari is typically prepared with refined flour. I wanted to prepare a healthier version of this bread, to be able to make it more often. And I tried many different approaches.

    Close up view of Persian flat breads, known as barbari naan.

    Health Benefits

    Finally, I tested this recipe for a healthy Persian barbari bread with the addition of wheat bran and flaxseed meal in various proportions and found what worked best.

    Adding the bran and flaxseed meal to the dough in the final stage, once the gluten network was already developed, worked very well. It resulted in a super product - both tasty and nutritious.

    Few barbari flat bread loaves arranged on a table.

    Wheat bran and flaxseeds are great sources of dietary fiber. And flaxseeds are a rich source of omega-3 fats. Both, dietary fiber and omega-3 fats are very important for human health and have numerous benefits. Black seeds and sesame seeds along with flaxseeds, have come to be known as "Superfood" seeds.

    Persian flat breads with flour dusted around.

    Sesame seeds are a great source of zinc, which helps immune health. They also provide protein and dietary fiber. Black seeds are an excellent source of dietary fiber; provide a good amount of protein, fat and certain minerals - calcium, magnesium, iron. These wonder seeds have been used for centuries to treat a whole host of illnesses in traditional eastern medicine.

    This recipe is designed to be accessible as a homemade recipe and does not go by all the traditional professional barbari bread baker's steps. I hope that you enjoy this Barbari recipe and try making it.

    You may also like my zaatar bread cheese rolls and for a sweet classic German fruit bread, try my marzipan stollen.

    Barbari bread with butter, jam and cheese.

    More Bread Recipes

    • Whole Wheat Pita Bread
    • Quick Flatbread Recipe
    • Fatayer (Swiss Chard Pies)
    • Whole Wheat Naan

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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    Several Persian barbari bread loaves placed on a table with flour dusted around.
    5 from 6 votes

    Healthy Persian Barbari Bread

    This Healthy Barbari Bread, a Persian flatbread, is a must try for those who love baking bread. Crusty outside, tender inside, super tasty and nutritious! It is also known as Nan-e Barbari or Noon Barbari.
    Prep Time1 hour hr 30 minutes mins
    Cook Time10 minutes mins
    Total Time1 hour hr 40 minutes mins
    Print SaveSaved!
    Course :Breakfast
    Cuisine :Persian
    Servings: 20 (⅕th of large barbari loaf)
    Calories: 113kcal
    Author: Roxana Begum

    Ingredients

    • 2 cups warm water 120 - 130ºF, check yeast packet instructions
    • 1 packet yeast dry, fast acting
    • 1 teaspoon sugar
    • 4½ cups bread flour approximate measure, extra as needed
    • 1⅓ teaspoon salt
    • ¼ cup wheat bran
    • 2 tablespoons flaxseed meal golden
    • Bread flour for dusting

    Seeds

    • 2 teaspoons sesame seeds
    • 2 teaspoons black seeds
    • 2 teaspoons flaxseeds
    US Customary - Metric

    Equipment

    • Stand Mixer
    • Large Mixing Bowl
    • Rolling Pin
    • Baking Sheet
    • Pizza Stone
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 500ºF or more (I bake it at the highest possible in my oven - 550ºF).

    Mixing Dough Ingredients

    • Take warm water (120 - 130ºF recommended for fast acting yeast, for active dry yeast it is 105 to 110ºF, check package instructions). Sprinkle the yeast over the water. Scatter the sugar on the top. Let it stand in a warm dark place for about 5 to 10 minutes until the yeast bubbles/foams up on the surface.
      Dry yeast foamed up on warm water.
    • Add the bread flour, salt and mix it using the dough attachment in a stand mixer, if available. Mix on low speed until just blended. The mixture will be a bit pasty/sticky. Let rest couple minutes.

    Addition Of Wheat Bran And Flaxseed Meal

    • Then add the wheat bran and flaxseed meal, and let the machine knead at low - medium setting for about 5 minutes. If needed, add some flour, a little at a time (a tablespoon or so) to make sure that the dough is smooth, elastic and not excessively sticky.
    • If you do not have wheat bran and flaxseed meal, just use extra bread flour.
    • Overall it is important to not add too much flour, so take time and add the flour gradually, just as needed. It is actually ok if the dough is even a bit sticky, but it certainly should not have excess flour. The idea is for the dough to result in an airy and crusty bread.
    • **Alternatively the dough can be made by hand too. Just make sure to knead it well for at least 5 minutes or more.

    Proofing The Dough

    • Transfer dough to an oiled bowl. Cover with a lid/moist cloth. Let dough rest in a warm place (80ºF) approximately 1 to 2 hours (time varies with type of yeast), until double in bulk.
    • Punch down dough by pulling the dough up on all sides, folding it over the center, pressing down, then turning over in the bowl.

    Rolling Out Nan-E Barbari

    • Divide the dough into four portions. Press dough ball by hand to force out any air bubbles.
      Yeast based dough balls in a bowl.
    • Using rolling pin or "hand" roll each ball into a nan/oval shape to an approximate size of 12 x 6 inches. Use bread flour for dusting the surface and the rolling pin as needed while shaping the loaves.
      Dough rolled out on a granite countertop.

    Let The Barbari Loaves Rise

    • With the help of the rolling pin transfer the rolled out barbari bread to parchment paper that is laid on the kitchen counter.
      Flat bread being lifted with the help of a rolling pin.
    • The parchment paper is useful to transfer the loaves easily onto the baking sheet. If you are familiar with the use of a baker's peel, you may use that instead. Let the loaves rest at room temperature and allow the dough to nicely swell up (15 - 20 minutes).
      Flat bread rolled out and placed on parchment paper.

    Topping And Marking Indentations

    • Brush/spray (mist) some water on the surface of the loaves. Sprinkle about one and half teaspoons of black/sesame/flax seeds. It is traditional to use black seeds and sesame seeds. Press the seeds down gently. Let rest and rise a little again.
      Water being brushed on rolled out barbari dough.
    • Mark deep indentations with fingers or back of a butter/table knife. Make sure the indentations are deep enough, otherwise the bread will puff up like a pita, while baking in the oven. Spray water on top if/as needed.
      Sesame and black seeds sprinkled on Persian flat bread.

    Baking The Barbari Loaves

    • Transfer the prepared healthy Persian barbari bread along with the parchment paper lined below onto a flat baking sheet and slide it into the oven. Bake for 8 to 10 minutes until well done. The baking time will depend on the oven. But it is best if it is baked within 8 minutes, but no more than 10 minutes.
    • If the top has not browned well enough, but the loaves have fully baked, then you may broil the loaves on high for few seconds - as needed for browning.
    • Transfer the baked healthy Persian barbari bread to a wooden board, cooling rack or lay them on thick towels.

    Storage Suggestions

    • Once cooled to room temperature, save them in ziploc bags.
    • This Healthy Persian Barbari Bread is best when it is eaten fresh, which is crusty on the outside and soft inside. But it can be saved at room temperature for couple days, depending on the local weather conditions.
    • It can be refrigerated or frozen for later use. If it is not served fresh, then the bread should be toasted or warmed prior to serving.

    Notes

    1. Ensure the use of flour to dust surfaces while working with dough, transferring to sheet pan, dusting rolling pin as needed. But not overdo it as it will dry up the dough.
    2. Make sure to cover the dough/naans while working with it to prevent drying up.
    3. Work with small quantities of dough at a time, covering the remaining dough.
    4. May use white whole wheat flour instead of bread flour, in which case you may skip using additional bran if you prefer. You may try equal parts white whole wheat and bread flour too.
    5. Using ¼ cup of wheat bran works very well in this recipe. But you may start with 2 tablespoons, if you prefer, and may comfortably increase to ¼ cup.
    6. Broiling: Be careful with this step as the bread can get burnt quickly when broiled. About 10 to 30 seconds may be sufficient depending on the oven and browning needed. The high quality professional ovens will not need the use of this tip.
    7. Black seeds are well appreciated for its taste in cultures that are familiar with its use. If it is new to you, please experiment with it.
    8. I use King Arthur brand bread flour.
     

    Nutrition

    Calories: 113kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Sodium: 156mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!
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    Reader Interactions

    Comments

    1. Neda

      March 27, 2021 at 2:39 pm

      Can this be made with gluten free flour?

      Reply
      • Roxana Begum

        May 29, 2021 at 4:25 pm

        I haven't tried, but other's reported success.

        Reply
    2. Michael Shabani

      January 24, 2021 at 12:51 am

      Roxanne,

      Will do this recipe via video?

      Reply
      • Roxana Begum

        January 26, 2021 at 10:49 pm

        Yes, I need to. On my list :)

        Reply
    3. Michael Shabani

      January 24, 2021 at 12:41 am

      Roxanne,

      That's my daughter"s name...I have tried different recipe before but have been looking for the one with wheat bran. I will definitely try the recipe and let you know how it worked. Would you recommend to use maple syrup instead of sugar since i am diabetic! Also, I did not see you using baking soda!

      Reply
      • Roxana Begum

        January 26, 2021 at 10:51 pm

        Sugar or maple syrup should not make much of a difference as it is only one teaspoon. The recipe uses yeast, not baking soda.

        Reply
    4. Laurie

      June 02, 2020 at 7:46 pm

      What do you recommend to serve it with? Butter? Jam? Also, please recommend how to start it the night before so that it's ready for an early breakfast.

      Reply
      • Roxana Begum

        June 02, 2020 at 9:51 pm

        It's usually served with cheese, jam, honey, butter and such. Make dough the night before, let it rise, cover and keep in refrigerator. Next morning, let the dough come to room temperature, shape the dough, let it rise and bake.

        Reply
    5. Khin Maw

      May 08, 2020 at 1:08 pm

      Most easy recipe to this multi steps Naan Barbari. For the first time I baked it today and it comes out beautiful. Thank you Roxana.

      Reply
      • Roxana Begum

        May 09, 2020 at 3:13 am

        So happy to know that :)

        Reply
    6. Dian

      March 13, 2018 at 9:45 pm

      That seems great!
      I am iranian and I've missed barbari since I left my country (and to be honest as much as family:))).
      I will surely go for the recipe and make it in home

      Reply
      • Roxana Begum

        March 15, 2018 at 10:15 pm

        Thank you so much. And I am so happy to see it coming from you. Indeed it is an amazing bread. For me, even though I had the recipe, I improved on the technique with practice. So I was able to grasp what I needed to do to make it work best with my equipment. If you have any questions at all please feel free to ask and I will be so glad to share my own experience and thoughts.

        Reply
    7. A_Boleyn

      August 25, 2017 at 11:09 pm

      Interesting bread. And it uses ground flaxseed too which I bought recently and have been storing in the freezer until I could figure out what I wanted to do with it. :)

      Reply
      • Roxana Begum

        September 01, 2017 at 12:43 am

        Thank you. Flaxseed works well in bread recipes. You should definitely try it. Start with smaller quantities and increase it as per your taste and suitability to the recipe.

        Reply
    8. jane

      June 22, 2017 at 7:54 am

      Wow. You have come up with a brilliant healthy twist on your much loved traditional recipe. Working out the optimal time to make your additions has paid off. They look so tempting - and I never would have guessed your healthy extras.

      Reply
      • Roxana

        June 22, 2017 at 8:19 pm

        Thanks Jane for your nice comments and observations. Yes, I was pretty thrilled, given that I wanted to be able to make this more often and definitely wanted to increase the nutrient quotient.

        Reply
    9. Luci

      June 22, 2017 at 5:16 am

      Yummy! This looks so good and I love how easy it is to make. I am definitely going to have to try this one. Thanks for sharing!

      Reply
      • Roxana

        June 22, 2017 at 8:18 pm

        Thanks Luci. It is pretty easy. Once you closely follow all the steps and tips it results in a good product.

        Reply
    10. Dahn

      June 22, 2017 at 3:43 am

      I do love baking bread and I will have to give this a go! Sounds amazing

      Reply
      • Roxana

        June 22, 2017 at 8:16 pm

        Thanks Dahn. Hope you enjoy making it. Let me know if you have any questions at all.

        Reply
    11. Erin

      June 22, 2017 at 3:06 am

      This looks amazing! Flatbread is my fave because there's so much more crust! I love the addition of the seeds too!

      Reply
      • Roxana

        June 22, 2017 at 8:16 pm

        Thanks Erin. You are right. Great point.

        Reply
    12. Patty

      June 22, 2017 at 12:23 am

      The bread looks amazing -- coming from an absolute bread fanatic! Thank you for the tips on adding the bran and flax!

      Reply
      • Roxana

        June 22, 2017 at 8:15 pm

        Thanks Patty. I am happy you found it useful :)

        Reply

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