Iran · Asia
Barbari Bread
Long parallel grooves scored before the bake control exactly how this loaf expands.
Persian barbari breadIranian flatbread
The Chemistry in This Bake
Scoring parallel grooves into the dough surface before baking to control how it expands and browns.
Learn the full technique →Ingredients
- All-purpose flour
- Instant yeast
- Sugar
- Warm water
- Salt
- Baking soda and flour (for the topping paste)
Method
Mix a soft dough and let it rise until doubled.
Divide into long oblong pieces and stretch onto a floured tray.
Proof until puffy.
Mix a thin paste of flour, baking soda, and water.
Score deep parallel grooves lengthwise and brush the whole surface with the paste.
Bake at 230 °C for 15-18 minutes until the grooves crisp and the bread is golden.