Nān-e Barbarī [Thick Flatbread | vegan]

Classic Thick Flatbread | vegan

Region: Pan-Iranian Classic

🍳 From the Test Kitchen > This recipe is a work in progress. While the foundation is solid, the exact ingredient ratios and timing haven't passed my final quality checks just yet. I’m sharing this early draft exclusively with subscribers so you can see what I'm working on. Feel free to experiment, adjust to your own taste, and add comments at the bottom of the recipe!

Nān-e Barbarī is one of Iran's most popular and recognizable flatbreads. The name references the Barbari people of Khorasan, a historical region in northeastern Iran, from where the bread is said to originate. It’s characterized by its long, thick, and chewy texture, with parallel grooves scored into the surface before baking. A signature element is the application of a glaze, or rūmāl, which gives the crust a distinct crispness and golden color. This bread, or nān, is a staple at breakfast, often served with cheese and fresh herbs, but it is versatile enough to accompany nearly any meal.

Yield: 4-6 (makes 2 loaves)
Preparation time: 25 minutes (plus 1 ½ to 2 hours rising time)
Cooking time: 15-20 minutes