If you’ve never tried Sourdough Persian Barbari before, you’re in for a treat! This traditional Iranian flatbread is wonderfully fluffy on the inside with a beautifully crisp crust, perfect for scooping up dips or simply enjoying warm with a smear of butter.
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:
- Warm the filtered water until it’s lukewarm as this helps activate the sourdough starter, especially in colder climates like the UK.
- 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.
- 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.
- 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.
- 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.
- Preheat your oven to 250°C (480°F) and place a baking stone or a heavy-duty baking tray inside to heat up.
- 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.
- Brush each loaf generously with the roomal glaze and use your fingers to make deep grooves along the top.
- 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.
- If desired, sprinkle sesame or nigella seeds over the loaves.
- 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.
- 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
My Perfect Sourdough Persian Barbari
Ingredients
For the Roomal (Glaze)
Optional Toppings
Instructions
-
Warm the filtered water until it’s lukewarm as this helps activate the sourdough starter, especially in colder climates like the UK.
-
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.
-
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.
-
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.
-
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.
-
Preheat your oven to 250°C (480°F) and place a baking stone or a heavy-duty baking tray inside to heat up.
-
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. leave on the counter to rest for an hour covered with a light kitchen cloth. This allows the sourdough to rise fully and gives the bread an airy crumb.
-
Use your fingers to make deep grooves along the top. Brush each bread generously with the cooled roomal glaze.
-
If desired, sprinkle sesame or nigella seeds over the loaves.
-
Slide the loaves (while on the parchment paper) onto the preheated baking stone or tray. Bake for 20–25 minutes until golden brown and crispy on the outside.
-
Allow the bread to cool for a few minutes before serving. Enjoy your freshly baked Sourdough Persian Barbari!
