Barbari or nan-e barbari is the second most common type of flatbread consumed in Iran followed by sangak, lavash, and taftun.It is believed to have been introduced by the Barbars,a group of people living in Afghanistan on the eastern border of Iran.Nan-e barbari is made with either white or whole wheat flour and can be topped with or without black sesame seeds.Barbari is characterized by a long, oblong shape with long grooves running down the center. and is traditionally baked in a domed oven.Nan-e barbari is most often eaten at breakfast by itself or with tabriz cheese.
Servings:3 Barbari flatbreads
1/4 oz. dry yeast
1 tsp. sugar
1 3/4 c warm water
2 Tbsp. vegetable oil
4 1/2 c all-purpose flour
2 Tbsp. butter, melted
2 Tbsp. black sesame seeds
1. In a small bowl, dissolve the yeast and sugar in 4 Tbsp. of the water and set aside until it begins to froth (about 5-7 minutes).Stir in the oil.
2.Sift the flour into a large mixing bowl and pour yeast mixture in the middle and add water and mix together till you form a ball.
3. Lightly flour a work surface and place dough on it and knead dough for about 10-15 minutes till smooth and elastic.Then set aside , cover with a cloth and leave in a warm place for about 2 hours.
4.Preheat oven to 450F.After 2 hours, divide dough into 3 equal-sized portions.Lightly, flour a work surface and shape each one into a long , oval shape flatbread , about 1/4"thick.With your forrefinger press 4 ridges on the surface of the dough.Brush the surface of each dough with the melted butter and sprinkle with sesame seeds.
5. Put doughs on greased baking sheets and bake them for 25 minutes or until golden brown. Remove from oven and serve warm.