Photo by Joseph De Leo, Food Styling by Micah Marie Morton
Barbari bread is a flavorful flat oval or round 1- to 1½-inch thick Persian flatbread. It is at its best eaten fresh.
You can also cook nan-e barbari without a baking stone by using a baking sheet. Dust it with cornmeal, place a loaf on it, and with damp hands make dents along the length of the top, brush with the egg wash, and sprinkle with the seeds. Bake for 12 minutes on one side and 6 minutes on the other.
To make barbari bread using whole wheat flour, use about ½ cup less flour.
Recipe notes
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