Bread
Barbari
بربری
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 60 min
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Eaten across Iran
- Serving
- 60 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- wheat flour gluten 500 g
- flour barley gluten 180 g
- water 500 mL
- salt 8 g
- depending on the type 400 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Dough resting/proofing
Method
Mix flour, water, salt, and yeast and knead into a soft elastic dough.
Let it rise, then divide into elongated portions.
Brush with a thin flour-and-water glaze and press the characteristic lengthwise grooves into the surface.
Bake in a very hot oven until golden with crisp edges.
Cool briefly and serve fresh.
Cook's notes
The flour-and-water glaze helps create Barbari's color and crust. Use a very hot oven so the bread rises before it has time to dry out.
Background
Barbari is a staple of Iranian urban bakeries and is especially popular at breakfast with cheese, butter, jam, or cream. Its elongated shape and surface grooves are defining features.
Nutrition
| Energy | 170 kcal |
|---|---|
| Protein | 6 g |
| Fat | 2 g |
| Carbohydrate | 32 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0284 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods