Noon Barbari
Noon Barbari is a classic Persian leavened flatbread, characterized by its thick, chewy interior and a slightly crisp crust, often baked in a distinctive oval shape with prominent ridges. It's a staple for breakfast, perfect for dipping or topping.
🧂 Ingredients
- 500 g Bread flour(High-protein bread flour is recommended for a chewier texture.)
- 7 g Instant dry yeast(Or 2.25 tsp active dry yeast, bloomed in warm water first.)
- 10 g Salt(Approximately 2 tsp fine sea salt.)
- 300-320 ml Warm water(Around 105-115°F (40-46°C). Adjust based on flour absorption.)
- 2 tbsp Olive oil(For the dough, adds richness and helps with texture.)
- 3 tbsp Roomal (glaze)(Mix 1 tbsp all-purpose flour with 2 tbsp water and a pinch of salt. Cook gently until slightly thickened.)
- 2 tbsp Sesame seeds or nigella seeds(Toasted lightly for enhanced flavor, optional.)
👨🍳 Instructions
- 1
Activate Yeast (if using active dry): In a small bowl, combine active dry yeast with 1/4 cup of the warm water and a pinch of sugar (optional). Let stand for 5-10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the flour.
⏱️ 10 minutes - 2
Mix Dough: In a large mixing bowl, whisk together the bread flour and salt. If using instant yeast, add it now. Make a well in the center and pour in the activated yeast mixture (or warm water if using instant yeast), the remaining warm water, and the olive oil.
⏱️ 5 minutes - 3
Knead Dough: Mix with a spoon or your hands until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. It should spring back slowly when poked.
⏱️ 10 minutes - 4
First Rise (Bulk Fermentation): Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm place for 1.5 to 2 hours, or until doubled in size. The dough should feel airy and bubbly.
⏱️ 1.5 - 2 hours - 5
Shape the Bread: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 2 or 4 equal portions, depending on desired size. Gently shape each portion into an oval, about 8-10 inches long and 4-5 inches wide. Place the shaped dough onto a baking sheet lined with parchment paper.
⏱️ 15 minutes - 6
Create Ridges: Lightly flour your fingertips. Press firmly down the length of each oval dough, creating parallel grooves or ridges. Be careful not to press all the way through the dough. This technique is characteristic of Noon Barbari.
⏱️ 5 minutes - 7
Second Rise (Proofing): Cover the shaped dough loosely with plastic wrap or a kitchen towel. Let it rest and puff up slightly for about 20-30 minutes. While it proofs, preheat your oven.
⏱️ 20-30 minutes - 8
Preheat Oven: Preheat your oven to 425°F (220°C). If you have a pizza stone or baking steel, place it in the oven during preheating for a crispier bottom crust.
⏱️ 20 minutes (during proofing) - 9
Glaze and Seed: Gently brush the tops of the proofed dough with the prepared roomal glaze. Sprinkle evenly with sesame or nigella seeds.
⏱️ 5 minutes - 10
Bake: Carefully transfer the baking sheet (or slide the bread directly onto the preheated stone/steel) into the hot oven. Bake for 12-15 minutes, or until the bread is beautifully golden brown and sounds hollow when tapped on the bottom. The crust should be slightly crisp.
⏱️ 12-15 minutes - 11
Cool: Remove the bread from the oven and transfer to a wire rack to cool slightly. Serve warm.
⏱️ 10 minutes
💡 Pro Tips
- ✓The ridges are not just decorative; they help hold toppings like butter, cheese, or jam.
- ✓For an authentic experience, serve Noon Barbari fresh from the oven. It's best enjoyed the same day.
- ✓This bread is a cornerstone of Persian breakfast, often served with cheese, walnuts, and tea.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Increase the amount of seeds for a nuttier flavor.
- Substitute up to half of the bread flour with whole wheat flour for a heartier loaf.
- Add a pinch of cardamom to the dough for a subtle aromatic twist.