Barbari bread

Barbari bread (Persian: نان بربری, romanized: nân-e barbari) is a type of yeast leavened Hazara flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin that is similar to pretzels or lye roll's skin due to the Maillard reaction that occurs during baking. Before baking it is glazed with a mixture of baking soda, flour and water. It is widely known as Persian flatbread in United States and Canada.[1][2]

Barbari bread
Place of originIran
Region or stateHazarjat
Main ingredientsFlour
Baker baking Barbari bread in a traditional oven

Etymology

Barbari is an obsolete Persian term for the Hazara people living in Khorasan, Iran. Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty.[3] The bread is still referred to as nān-e barbari in Iran while Hazaras refer to it as nān-e tanūri ("tandoor [tandir] bread").[4] It is popular among Iranian Azerbaijanis.[5]

Manufacture and style

The bread is usually 70 cm to 80 cm long, and 25 cm to 30 cm wide.[6] It is the most common style baked in Iran. It is served in many restaurants with Lighvan cheese, a ewe's milk cheese similar to feta cheese.[7]

See also

References
  1. Ram, Sewa (2009). Cereals: Processing and Nutritional Quality. New India Publishing. p. 27. ISBN 978-9-380-23507-3.
  2. "Nan-e Barbari". Reform Judaism. Archived from the original on 31 January 2016. Retrieved 4 May 2015.
  3. Mohammadpour Karizaki, Vahid (2017). "Ethnic and traditional Iranian breads: different types, and historical and cultural aspects". Journal of Ethnic Foods. Elsevier B.V. 4 (8–14). Retrieved 1 June 2023. Barbars were an ethnic group indigenous to northeastern Iran that borders Afghanistan. Barbari implies of or related to barbars. Dehkhoda dictionary of Persian language has mentioned a type of bread that was baked by a barbars group called barbari. The barbars brought this bread to Tehran during the Qajar period.
  4. "Khomeini's Death Anniversary Sparks Intense Controversy in Kabul". hazara.net. Retrieved 20 July 2018.
  5. "The History of Tehran's Barbari Bread!". Living in Tehran (LiT). Retrieved 1 June 2023.
  6. Qarooni, Jalal (2012). Flat Bread Technology. Springer Science & Business Media. p. 75. ISBN 978-1-461-31175-1.
  7. "Persian Nan o Paneer (Bread with Cheese)". Reform Judaism. Archived from the original on 4 March 2016. Retrieved 1 January 2016.


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