Barbari bread (Naan-e barbari) from Bottom of the Pot: Persian Recipes and Stories (page 180) by Naz Deravian

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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

  • rhughes24 on December 29, 2021

    This is a great bread for dipping into all kinds of mezze. Has a nice crunch and sheen from the wash and seeds. Freezes well too. I bake on a preheated pizza stone.

  • MsMonsoon on January 24, 2021

    Recipe worked great and this was the first time I’ve ever baked bread! I wasn’t sure from the instructions if you are to preheat the sheet in the oven, like a pizza stone. I did one loaf on the suggested upturned baking sheet preheated on the bottom rack. But the loaf done right on a (non-preheated) baking sheet on the middle rack was just as good. Didn’t have nigella seeds so I used poppy seeds with the sesame, and added a sprinkling of sea salt.

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