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Naan-e-Barbari/ Noon Barbari/ Barbari Bread - Persian/ Iranian Flat bread

Course breads
Cuisine persian
Servings 2 naans


For the dough:

  • 1 1/2 tsps active dry yeast
  • 1 1/2 tsps honey
  • 1 1/2 cups water warm , at F 45 C / 90
  • 3 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • seeds Sesame seeds Poppy seeds Nigella / Sesame / Poppy to sprinkle

For the Roomal:

  • 1/2 tsp flour
  • 1/2 tsp baking soda
  • 1/3 cup water


  • This bread dough is traditionally made by hand, but I always opt for the food processor, because it is easy on my wrists.
  • Put the yeast, honey and the warm water in the food processor bowl and pulse a couple of times to mix, and allow the yeast to dissolve. Then add 1 1/4 cups of flour and pulse a couple of times so you have batter-like mixture. Leave this in the bowl for about 20 minutes.
  • The mixture in the food processor bowl should be u201cspongyu201d looking by now. Mix the remaining flour, baking powder and salt in a large bowl. . Add this in two portions to the u201cspongeu201d and process until you have a pliable dough that comes away from the sides of the bowl.
  • Turn out the dough onto an unfloured working surface. The dough might stick a little to your surface and if you find it difficult to work with this, lightly oil your work surface or use a dough scraper. Do NOT add flour!
  • Hold the dough in both hands and flip it over and plop it down hard on your work surface while still holding it. Think of yourself beating your work surface with the dough while still holding on to it. The dough will stretch a bit and the other end will land on the work surface with a u201cthwackingu201d sound. Fold the dough in half away from you, and repeat this u201cthrowing/ plopping/ thwackingu201d motion a few times until your dough is really soft and smooth. Your dough should pass the window pane test.
  • Shape the dough into a ball and place it in a bowl (you donu2019t need to oil the bowl, but you can lightly do so if you want), and cover. Let it rise until double in volume.
  • Lightly flour your work surface. Turn out the dough onto it (do not knead) and divide it into four equal pieces (or two if you prefer). Shape each piece into a ball and place them apart on a sheet and cover with a towel and allow to rise for another hour or so, till double in volume.
  • Work on one ball of dough at a time, keeping the others covered so they donu2019t dry out. Place a ball of dough on a lightly floured work surface and, using your fingers (lightly dust them with flour if you feel the need), lightly press out into an oval approximately 7u201d by 5u201d. Brush the entire surface of the dough well, with the u201cRoomalu201d or baking soda-flour glaze.
  • Dip your fingers in the u201cRoomalu201d and then use them to form 4 lengthwise furrows. You can press down almost to the bottom, as the u201cfurrowsu201d will disappear once the dough rises. Sprinkle the Nigella seeds over the surface of the furrowed ovals.
  • Pick up the furrowed oval piece of dough with your fingers by one end and transfer to a baking sheet dusted with semolina. The oval will elongate slightly when you pick it up. Otherwise, very gently stretch the oval from both ends making sure it is uniformly thick along its length and breadth. Allow the ovals to rise for about 30 to 40 minutes till theyu2019re nice and puffy.
  • Bake them at 190C (375F) for about 30 minutes till theyu2019re done and golden brown. Serve them warm with cheese or a dip or just plain with a hot cup of coffee or tea. This recipe makes 4 small or 2 slightly larger Naan-e-Barbari.


This Naan-e-Barbari/ Barbari Bread is being YeastSpotted!