Nan-e Barbari - Persian Flatbread

Nan-e Barbari

 This Persian flatbread, is in many ways, one of my favorite breads to make.  It is very tasty, has great yield, and freezes well (which is important in a small household).

I am intrigued, in general, with flat breads of all kinds.  They are so different than what I grew up thinking what bread is.  Sliced sandwich bread, hot dog and hamburger buns!

The fact that this one is yeasted adds to the appeal.  As does the shape and the savory topping!


 I mentioned this recipe has a great yield.  Each of these loaves is approximately 16 inches by 5 inches.

For our home this means, we get five pieces of bread from each loaf.  I freeze the bread pieces in a zip lock style bag while still warm.  This helps hold the moisture in the bread.

Besides the shape and the topping there are at least three other items that make this bread extra interesting.  The topping that I use contains sesame seeds, nigella seeds, and sea salt flakes. 

Substitutions for the topping ingredients include using black poppy seeds for the nigella seed.  And omitting the sea salt flakes.  Most of the recipes I have seen do not include the sea salt flakes.

 


So what are the items that differentiate this bread? 

Perhaps #1 in my mind is the use of roomal (or romal).  This a cooked combination of water flour vegetable oil and baking soda.

The roomal is cooked in a sauce pan on top of the stove until it thickens.  It is brushed on top of the bread before the topping is sprinkled on, right before the bread bakes.

The roomal (or romal) places moisture right on top of the dough.  This layer of moisture substitutes for steam in the oven.  It allows the bread to rise before the top crust coagulates or sets.

The 2nd thing I find interesting is that, practically all the recipes I have found for this bread are made with 100% white, high protein, flour; aka: bread flour.  Given the region, I would have thought there would be at least some whole wheat flour mixed in.

The 3rd item that differentiates this bread is the rows.  These rows are made by using the side of your finger (I use a long cooking chopstick) and pressing it in to the bread to dough to create furrows that run the length of the loaf.

The furrows or rows allow the bread to be pulled apart easily and allow for easy sharing.  After the furrows are made the raw bread dough is “painted” with the roomal (or romal). And then topped with the seed mixture.


 (In ways this view of the bread reminds me of mountain ranges in Iran (Persia).  The rows of mountains and hills.)

By the way, by some accounts, this is one of the thickest flat breads in the world!

As you can tell, there are some interesting things about this bread.

I hope you have enjoyed reading this information. 

#LifeLongLearning #LifeLongTeaching #FamilyFood #Nan #Nan-eBarbari

As always, your questions or comments are welcome.

Until next time, Bon Appetit Y’all!

Leslie Bartosh

 

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