Nan-e-barbari is a classic Persian bread that is somewhat like focaccia but without the olive oil. It looks like flatbread, but a bit thicker. It has an amazing crust and soft airy crumb. It is brushed with olive oil and coated with seeds like sesame seeds, nigella and / or za’atar and baked on a heated stone. 

The recipe makes two large or four small breads. 

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Nan-e Barbari – Persian Flatbread

Course Side Dish

Ingredients

• 2¼ tsp active dry yeast
• ¼ cup sugar
• 4½ cups bread flour plus more for dusting
• 2 tbsp grapeseed oil
• 2 tsp kosher salt
• ⅓ cup extra-virgin olive oil
• flaky sea salt
• sesame seeds, nigella seeds, za’atar

Instructions

• In a stand mixer, whisk together the yeast and sugar with 2¼ cups of warm water (not hot). Let the mixture sit until the yeast gets nice and frothy, about 5 minutes.
• Attach the dough hook, add the flour and grapeseed oil, and mix for 5 minutes.
• Sprinkle in the kosher salt and mix for another 5 minutes. The dough may be a little shaggy, but don’t be tempted to overmix.
• Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in size, about 1 hour.
• If baking the next day, after 1 hour of proofing, place the covered bowl in the refrigerator overnight. Remove from the refrigerator and let the dough come to room temperature before proceeding.
• Line two baking sheets with parchment paper and lightly dust with flour. Set aside.
• Preheat the oven to 500°F.
• Place a pizza stone or an overturned baking sheet on the lowest rack to preheat.
• Punch down the dough and turn it out onto a floured surface. Divide the dough into 2 large pieces or 4 smaller ones.
• Use a rolling pin to roll each piece into an oblong shape, ¼ to ½ inch thick. Place each piece on a prepared baking sheet. Cover the dough with a damp towel and allow it to proof again for 30 minutes.
• Brush the dough with the olive oil to coat. Using the tips of your fingers, make a series of lengthwise indentations down the dough, about 1 inch apart. Add any desired toppings – sesame seeds, nigella seeds and / or za’atar and sprinkle with sea salt.
• Working one at a time, lift the parchment with the dough on top and place it directly onto the preheated stone or baking sheet. Bake until the bread is golden on all sides, about 5-7 minutes.
• Transfer the bread to a baking rack and let it cool before serving.
• Repeat with the remaining dough. Recipe inspired by @EdenEats from Eating Out Loud.