We just love it in my household because it’s the perfect grab and go snack, as well as being a delightful addition to the dinner table. It doesn’t matter if I’m scooping up dips and oils or grabbing a snack with some cheese (feta to be specific) and fresh Mint and Parsley, Barbari is amazing!

A Little Bit About Barbari Bread

Also known as Naan Barbari or Noone Barbari, this Persian flatbread is adored for its crispy crust and soft, fluffy centre. It’s a breakfast staple in Iran, often served with feta cheese, fresh herbs, and sweet jams.

Its unique grooves and golden glaze give it a distinctive look and texture, making it instantly recognisable. The grooves are also ideal for scooping up your dip of choice which is what makes it so popular in my household!

The word ‘Barbari’ traces back to the Barbar tribe, who were believed to have introduced this bread to Persian cuisine. Today, it’s loved worldwide for its delicious simplicity, especially in my kitchen!

My Favourite Ways to Enjoy Barbari

There’s no wrong way to eat Barbari! Traditionally, it’s served fresh from the oven with a spread of feta, herbs like mint, parsley, and basil, and an overly sweet hot cup of chai. I love to dip it in olive oil and za’atar or Kashke Bademjan for a Middle Eastern twist or use to make the best ‘loghme’ (bite) with Kotlet and fresh salad.

It’s also fantastic for sandwiches, especially with grilled vegetables or roasted lamb. My husband has even been known to make a “leftover sandwich” which is exactly how it sounds! Once you try it, you’ll find endless ways to enjoy this versatile bread!

Toppings for Barbari

There are so many different toppings you can sprinkle over your Barbari for both aesthetic and taste reasons. For this recipe I’ll be sticking to tradition and enjoying a handful of sesame seeds and nigella seeds but there are so many other delicious options you can try.

Some other seeds you might enjoy on your Barbari are black caraway seeds or even pumpkin seeds. However, you can really experiment with anything left in your pantry.

I have seen friends put cheese or even sun dried tomatoes on top of their Barbari for a Mediterrenean twist that makes an absolutely delicious starter, especially with oil and vinegar for dipping.

If you’d rather make it into a sweet snack you could even add chopped fruits, chocolate pieces, and walnuts. This Barbari recipe is a handy base you can use as a vessel for some of your favourite toppings!

The Ingredients for Barbari

The beauty of Barbari lies in its simplicity. Made with just flour, water, yeast, salt, sugar, and a touch of oil, it’s incredible how these basic ingredients transform into something so delicious. 

Roomal: The secret lies in the roomal, a flour-based glaze brushed on before baking, giving the bread its signature golden crust and shiny finish.

Sesame or Nigella Seeds: I love to sprinkle sesame and nigella seeds on top for extra flavour and crunch, but you can keep it plain or experiment with other toppings like poppy seeds or herbs.

I often let my children sprinkle on the seeds so they feel involved in the process. I always think that watching dough rise is so magical for little ones and it’s no wonder that bread of any kind is one of their favourite things to help me make now.

Lukewarm water: Emphasis on the lukewarm here! Too cold and your yeast won’t activate but too hot and it’ll die! You want that goldilocks temperature where it’s just right for the magic to happen!

Step by Step:

1. Mix 100ml of lukewarm water (from the total 420g), sugar, and yeast in a small bowl. Stir and let it sit for about 5–10 minutes until it becomes frothy.
2. In a large bowl, mix the flour and salt. Gradually add the yeast mixture and the rest of the water while stirring.
3. Add the oil and knead the dough until it’s soft, smooth, and slightly sticky. This should take about 10 minutes by hand or 6-8 minutes with a stand mixer.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1-1.5 hours or until it doubles in size.
5. In a small saucepan, whisk together the flour, sugar, and water for the glaze.
6. Heat the mixture over medium heat, stirring constantly, until it thickens into a smooth paste.
7. Set aside and let it cool to room temperature.
8. Preheat your oven to 250°C (480°F) with a baking stone or tray inside.
9. Punch down the risen dough and divide it into two or three equal portions, depending on how large you want each bread.
10. Shape each portion into a long oval or rectangular loaf.
11. Place the shaped loaves on parchment paper and gently stretch them to elongate.
12. Allow to rest for 30 minutes, this helps the dough rise a little and when creating the grooves later your fingers won’t stick to the dough.
13. Using your fingers, create grooves along the surface. Brush the tops generously with the roomal glaze.
14. Sprinkle sesame seeds, nigella seeds, or any toppings you like over the loaves.
15. Carefully slide the parchment paper with the dough onto the preheated baking stone or tray.
16. Bake for 18-22 minutes, or until the bread turns golden brown with a crisp crust.

Frequently Asked Questions

1. Can I use different types of flour?

Yes, you can! While bread flour is best for its higher protein content, you can use all-purpose flour if that’s what you have on hand. For a nuttier flavour, you can also experiment with whole wheat flour, but you may need to adjust the water amount to get the right dough consistency.

2. Can I freeze Barbari?

Absolutely! Barbari freezes beautifully. Just let the loaves cool completely, then wrap them tightly in plastic wrap and foil before freezing. When you’re ready to eat, pop them in a preheated oven for a few minutes to regain that perfect crunch.

3. Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and let it rise slowly in the fridge. This slow fermentation enhances the flavour, giving the bread a slightly tangy taste. Just remember to bring it to room temperature before shaping and baking.

I’d love to hear how your Barbari turned out! Did you keep it traditional or try some new toppings? Let me know in the comments below or tag me on Pinterest and Instagram, I love seeing your creations! And if you have any questions, feel free to ask. Happy baking!

Love, Nelly

More Beautiful Bakes

• Bechamel Pasta Bake (Macarona Bechamel)
• Super Easy Sourdough Pita Bread
• Delicious Fig and Almond Cake
• Easy Sourdough Banana Bread Muffins
• Pistachio Rose Baklava Cake

The post My Easy Traditional Barbari Recipe appeared first on PEANUTSWIRLS.

A Brief History of Sourdough Persian Barbari

Barbari is one of Iran’s oldest and most beloved flatbreads, traditionally baked in clay ovens by the Persian speaking Khorasan people. Its name is thought to come from the word “Barbar,” meaning “of the foreigners,” as it was popularised in Iran by the Hazaras, an ethnic group originally from the eastern borders.

With its gorgeous ridged surface and crispy golden crust, barbari quickly became a favourite in Iranian households, enjoyed at breakfast with cheese and herbs or as an accompaniment to hearty stews. Personally, I love it on the side with anything if it means scooping up the remnants of dinner with a warm slice of sourdough Persian barbari!

How I Serve Sourdough Persian Barbari

I love serving Sourdough Persian Barbari warm, straight from the oven, with a generous spread of creamy feta or labneh. It’s also fantastic dipped in olive oil and za’atar or used to scoop up hummus and baba ganoush. For a more substantial meal, try it as the base for a rustic sandwich, layered with roasted vegetables, fresh herbs, and grilled halloumi. However you enjoy it, this delicious flatbread always steals the show! Plus, it’s super handy for children’s lunchboxes!

Tips for the Perfect Sourdough Persian Barbari

• Start with a Super Active, Bubbly Starter: This bread lives and dies by your starter. You want bubbles like a thousand tiny whispers of life, stretching to the surface, almost foamy. If your starter isn’t alive with excitement, your dough won’t be either — so give it the love and care it deserves before you even touch the flour.
• Hydration is Key: A slightly wet dough gives you that perfect fluffy texture inside while keeping the crust beautifully crisp. Resist the urge to add more flour!
• Master the Oven Hack: If your kitchen is on the chilly side, use my oven trick for a perfectly warm environment to help your dough rise.
• Create Perfect Ridges: Use wet fingers to make deep, lengthwise ridges on the dough just before baking. This not only gives Barbari its classic look but also helps the bread bake evenly.
• Don’t Skip the Topping: Brushing the dough with a flour and water mixture before baking gives it a beautiful golden sheen, while a sprinkle of nigella or sesame seeds adds an irresistible crunch and flavour.
• Filtered Water: Always use filtered water, especially for sourdough recipes, as impurities in tap water can affect the starter’s activity.
• Warm Water in Winter: In colder climates, lukewarm water can speed up the activation of the sourdough starter and improve fermentation.
• Dish Choice: Use stainless steel or plastic bowls for mixing and proofing, as they maintain consistent temperatures better than stoneware or glass, especially in winter.
• Resting Comparison: Traditional yeast-based Barbari needs a 20-minute resting period after shaping. On the other hand sourdough Barbari needs a 1-hour resting period after shaping for full rise and development.

The Ingredients for My Sourdough Persian Barbari

I’ve worked hard on this recipe to be as simple as possible, using just a handful of essential ingredients to guarantee perfect results every time. Here’s what you’ll need:

Sourdough Starter: The hero of this recipe, bringing that unmistakable tangy flavour and perfect rise. Make sure it’s active and bubbly for the best results.

Bread Flour: To give your Barbari that delightful chewiness. You can swap it for all-purpose flour if needed.

Olive Oil: Not only does this add flavour, but it also keeps the dough from sticking during the rise.

Nigella Seeds: Traditionally sprinkled on top for a burst of flavour and a lovely crunch. If you don’t have these, sesame seeds are a great alternative.

Step by Step:

1. Warm the filtered water until it’s lukewarm as this helps activate the sourdough starter, especially in colder climates like the UK.
2. In a stainless steel mixing bowl (avoid stoneware if it’s chilly), combine the lukewarm water and your active sourdough starter. If the starter floats, it’s ready to use.
3. Add the sugar, salt, and oil, then gradually mix in the flour using a stand mixer with a dough hook. Start on low speed, then increase to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly sticky.
4. Lightly oil a plastic or stainless steel dish (avoid stoneware in winter), transfer the dough to the dish, and cover it. Let it rest somewhere warm for 6–8 hours until it doubles in size. This can be done in the morning for evening baking or overnight for a morning bake.
5. While the dough is rising, prepare the glaze (roomal). In a saucepan, whisk together flour, sugar, and water. Heat over medium heat, stirring constantly until it thickens into a smooth paste. Let it cool to room temperature.
6. Preheat your oven to 250°C (480°F) and place a baking stone or a heavy-duty baking tray inside to heat up.
7. Turn the risen dough onto a floured surface and divide it into two equal parts. Shape each portion into a long oval, place them on parchment paper, and stretch them slightly to elongate.
8. Brush each loaf generously with the roomal glaze and use your fingers to make deep grooves along the top.
9. Let the shaped loaves rest for about an hour before baking—this allows the sourdough to rise fully and gives the bread an airy crumb.
10. If desired, sprinkle sesame or nigella seeds over the loaves.
11. Slide the loaves (on the parchment paper) onto the preheated baking stone or tray. Bake for 20–25 minutes until golden brown and crispy on the outside.
12. Allow the bread to cool for a few minutes before serving. Enjoy your freshly baked Sourdough Persian Barbari!

Frequently Asked Questions

1. Can I make Sourdough Persian Barbari without a sourdough starter?

Not exactly! This recipe relies on the unique flavour and texture that only a sourdough starter can provide. However, you could experiment with a little instant yeast if you’re in a pinch, but the taste won’t be quite the same and it will not count as sourdough!

2. What if my dough is too sticky?

Embrace the stickiness! High hydration doughs can be tricky to work with, but that’s where the magic happens. Lightly oil your hands or work surface instead of adding more flour to keep that beautiful texture intact.

3. Can I prepare the dough the night before baking?

Absolutely! This is a great way to fit baking into a busy schedule. Let the dough rise slowly in the fridge overnight and shape it in the morning for freshly baked bread to start your day.

There’s something truly magical about baking Sourdough Persian Barbari at home. The crispy crust, the fluffy interior, and that irresistible aroma filling your kitchen, it’s a sensory experience that’s well worth every minute!

If you give this recipe a try, don’t forget to share your creations on social media or leave a comment! I love seeing my recipes come to life in your kitchens. Happy baking!

Love, Nelly

More of My Favourite Recipes

• Classic Tomato Salsa (Costco Copycat)
• Classic Nachos with Homemade Cheese Sauce
• Persian Saffron Rice With Tahdig
• Pistachio Rose Baklava Cake
• Apple Streusel Handpie

The post My Perfect Sourdough Persian Barbari appeared first on PEANUTSWIRLS.

This Sourdough Pita Bread recipe is your ticket to pillowy, soft, and irresistibly fluffy pitas that are perfect for scooping up hummus, wrapping around falafel, or just devouring straight from the oven.

Living in the UK? Don’t let our chilly homes put a dampener on your dough’s rise—my oven hack will keep things cosy. Let’s roll up our sleeves and get baking!

How Do I Tackle A Cold Kitchen?

If you’re in the UK like me then you’ll be all too aware of the gloomy weather recently! Of course, whilst we can keep our spirits up by baking enough sourdough to feed friends, family and anybody else who stops by, the coldness of your kitchen can really put a dampener on things.

Luckily, I’ve discovered the ultimate sourdough life hack to help your dough rise every single time! All you need to do is turn your oven on for one minute at 150C fan. Next, you should switch it off and place the bowl containing your dough inside the oven.

Keep this up for every half an hour for between one and a half hours to two hours for the perfect toasty warm environment to help your bread rise to the top every single bake!

Saving Time With Sourdough Pita Bread

Some of us who hopped on the sourdough bandwagon earlier cannot go back (including me!) to a life without a sourdough starter on the go at all times. However, for those of us super short on time (I see you toddler mamas!) you might want to take a recipe like this one and condense it a little to be able to whip up sourdough pita bread at the drop of a hat.

If you find yourself in a hurry feel free to skip the second rise and just pop it in the oven instead. This has been a game-changer for me when I’ve had unexpected guests or noticed that my children have been suspiciously quiet!

Another way to keep this recipe super accessible is to switch up the flour. You can absolutely make my sourdough pita bread without bread flour by switching over to all-purpose flour if that is something you have in your cupboards anyway!

Why 60% Hydration is Perfect for Pita Bread

When we talk about hydration levels it is basically the ratio of water to flour in the dough which plays such an important role in making things like sourdough pita bread.

60% hydration is perfect for pita bread because it creates a dough that puffs up easily during baking yet is still very easy to work with when in dough form.

The hydration level of pita bread is so crucial to creating that perfect balance between texture, puff and the handling of the dough before it is baked. Too much water creates a sticky mess whereas too little water makes the dough incredibly hard to work with.

This is exactly why 60% is the Goldilocks ratio and the biggest secret to the perfect sourdough pita bread!

The Ingredients for My Easy Sourdough Pita Bread

As per usual I’ve worked hard to iron out any potential road bumps so you can sail through my recipes with ease! This includes selecting the most effective ingredients to secure your baking success every single time. Let’s look at the ingredients:

Sourdough Starter: Arguably the star of the show, my sourdough starter has pretty much become a permanent resident in my household and has brought so much joy to my kitchen that I’m eternally grateful to my little baking companion!

Neutral Oil: Allow your dough to effortlessly rise up to some seriously impressive heights by lightly oiling the bowl before you let it rest. This also helps for the dough to not stick to the dish.

Sugar: Feed your hungry starter a sugary treat to let it work its magic on your baking. The sugar and warmth are what help to bring your sourdough starter to life!

Step by Step:

1. Mix and Knead the Dough:

• In the bowl of a stand mixer, combine all the ingredients.
• Using the dough hook attachment, knead the dough on medium speed (speed 2) for 4 minutes.
• Cover the bowl with a cloth and let the dough rest for 10 minutes.
• Knead again for another 4 minutes.

2. First Rise:

• Lightly oil a large bowl (plastic works best) and place the dough inside. Cover the bowl.
• Let the dough rise for 4–6 hours at room temperature if it’s warm, or until doubled in size. During colder months, try my UK oven hack: turn the oven on to 150°C (fan) for 1 minute, switch it off, and pop the bowl in for a warm environment. Repeat every 1.5–2 hours.
• Alternatively, you can let it rise in the fridge overnight for a morning bake.

3. Shape the Pitas:

• Once the dough has risen, transfer it to a lightly floured surface and divide it into 12 equal pieces.
• Roll each piece into a ball and let them rest for 10–15 minutes to relax the gluten.
• Using a rolling pin, roll each ball into a flat circle about ¼-inch thick on a floured surface.

4. Second Rise (Optional):

• Let the pitas rest on the surface for 30–45 minutes while the oven heats up. This extra rest helps create even fluffier pitas but can be skipped if you’re short on time.

5. Preheat the Oven:

• Preheat your oven to 250°C (500°F) and place a baking stone or inverted baking sheet inside. A heavy pan or stone helps trap heat, ensuring the pitas bake quickly and puff up beautifully.

6. Bake the Pitas:

• Bake the pitas for 5–7 minutes until they puff up and develop light golden spots.
• Transfer them to a wire rack to cool slightly before serving.

I love to serve this warm alongside one of my favourite jam recipes! It really is the perfect way to welcome in the winter months!

Frequently Asked Questions

1. What do I do if my dough is too sticky?

Now you have a few different options here to solve this incredibly frustrating (and messy) problem!

You could reset the dough. You do this by letting your dough rest for 10 to 15 minutes after it has been divided into smaller pieces. Let them have a rest before you whip out the rolling pin and everything should be a bit less messy!

You can also use less flour which sounds totally crazy but just trust me on this! When you use a minimal amount of flour on the surfaces you’re working on you should aim to keep the dough just slightly wet at all times. Then you can work on a non-stick surface or even a piece of parchment paper to keep things a little tidier!

Lastly, you can reach for the oil! Put a little oil on your hands or rolling pin to stop the dough from sticking and you should be able to work much more easily without getting stuck to your sourdough!

2. Do I need to let the dough rest twice?

Absolutely not! If you’re short for time or simply impatient then pop it in the oven after letting the dough rest and all should go smoothly still!

3. Can I prepare the dough the night before baking?

Yes! A super handy hack is to prepare the dough the night before and bake the next morning. This is so perfect for occasions when you want fresh bread for breakfast!

If you love all things sourdough then keep your eyes peeled for plenty more recipes coming your way!

Winter baking is something I look forward to every single year and I’m so grateful to be able to share these special moments with all of you and my favourite recipes for things like my sourdough pita bread.

If you do make my sourdough pita bread then tag me in any social media posts or leave a review right here! Of course, here is the best place to reach me and it brings me so much joy to be able to see you re-creating my recipes in your own kitchens!

Love, Nelly

More Tantilising Snacks

• Tameya: Authentic Egyptian Falafel
• Classic Tomato Salsa (Costco Copycat)
• Classic Nachos with Homemade Cheese Sauce
• 10 Minute Chocolate Date Truffle
• Torshi Shoor, the Perfect Persian Pickled Vegetables

The post Super Easy Sourdough Pita Bread appeared first on PEANUTSWIRLS.