Persian flatbread (Naan barbari) from Persiana: Recipes from the Middle East & Beyond (page 55) by Sabrina Ghayour

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broad beans with garlic,dill and eggs (Baghala ghatogh); Smoked aubergines with garlic (Mirza ghasemi); Smoked aubergine salad (Batijan al rahib); Baked eggs with feta, harissa tomato sauce and coriander; Spiced beef and potato cakes (Kotlet); Spiced lamb and apricot stew

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sesame seeds for nigella seeds.

  • mondraussie on October 18, 2021

    Lovely flavour, I thought 3 hours was a little excessive for the rise, but it is a very wet dough and it needed it. (I added 50ml less water than the recipe stated). I think next time I won't bother with cutting the holes, although it looks very special it means you have a lot more crust and a lot less crumb. Next time I'll just shape it like a pide.

  • joneshayley on September 08, 2019

    Add 100ml less water, otherwise the dough is far too wet to work. Otherwise a delicious bread, springy and light. All the family enjoyed it.

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