Noon-e Barbari is the traditional bread of the Barbari tribe of Iran. It is made with a crispy golden layer of thickened flour mixture called Roomal.
Things to know about Noon-e Barbari Recipe
Barbari bread is associated with the ‘Barbar’ tribe of Persia. It’s classic bread that looks like a usual flatbread but is a little thicker. It’s usually baked in an oval shape with strips decorated on it.
A generous amount of sesame seeds or nigella seeds is used. The distinct feature of Noon-e Barbari is a layer of flour mixture over the bread, called Romaal, which gives a nice golden color and crispy outer layer to the bread.
The dough is quite hard to work with because it is sticky, but you can make perfect bread with practice. It’s a simple and delicious bread, perfect for your guests.
Appetizing Iranian Traditional Bread of Barbar Tribe. Authentic Recipe of Noon-e Barbari.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 3 1/2 cup Flour
- 1/2 tsp Yeast
- 1 tsp Salt
- 1 tbsp Nigella Seeds – Black Cumin – Kalojeera – Kalonji -Kalanji or Sesame Seeds
- 1 1/4 cup Water Lukewarm
Roomal (Water and Flour Mixture)
- 1 tbsp Flour
- 3 tbsp Water
Roomal (Water and Flour Mixture)
- In a separate bowl, combine flour and water.
- Over medium heat, transfer the mixture to a pan and let it simmer until thick. Set aside.
- Mix yeast and water thoroughly. Let it rest for10 minutes.
- Mix salt and flour in a large bowl, then add the yeast mixture to it.
- Knead the dough for about 5 to 10 minutes until a soft dough is formed.
- Place the dough back into the bowl, cover with a kitchen towel and leave to rise for one hour.
- Preheat the oven to 168C/ 335F.
- Take half of the dough and roll it into an oval shape, about an inch thick.
- Place on the baking tray lined with baking paper.
- Brush the dough with Roomal (Flour and water mixture).
- Sprinkle with sesame seeds or nigella seeds.
- Bake for about 30 minutes or until golden brown.
— Specific Atributes of This Recipe:
What to serve with Noon-e Barbari?
Serve with mutton or beef khoresh, eggplant dips, butter, and sweet green tea.
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