Barbari bread

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Barbari bread
Iranian Bread 1.JPG
Alternative namesIranian flatbread
Place of origin Iran
Region or stateKhorasan
Main ingredientsFlour
Baker baking Barbari bread in a traditional oven

Barbari bread (Persian: نان بربری‎, romanizednân-e barbari) is a type of yeast leavened Iranian flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin that is similar to pretzels or lye roll's skin due Maillard reaction that occurs during baking as it is glazed with a mixture of baking soda, flour and water prior to baking. It is widely known as Persian flatbread in United States and Canada.[1][2]

Etymology[edit]

Barbari is an obsolete Persian term for the Hazara people living in Khorasan, Iran. Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty. Hazaras are no longer called barbari (i.e. Easterners). As Mongols were considered barbarians and Hazara are largely descended from them hence the term. But the bread is still referred to as nan-e barbari in Iran while Hazaras refer to it as nan-e tanoori (tandoor oven bread).[3] It is popular among Iranian Azeris.

Manufacture and style[edit]

The bread is usually 70 cm to 80 cm long, and 25 cm to 30 cm wide.[4] It is the most common style baked in Iran. It is served in many restaurants with Lighvan cheese, a ewe's milk cheese similar to feta cheese.[5]

See also[edit]

References[edit]

  1. ^ Ram, Sewa (2009). Cereals: Processing and Nutritional Quality. New India Publishing. p. 27. ISBN 978-9-380-23507-3.
  2. ^ "Nan-e Barbari". Reform Judaism. Archived from the original on 31 January 2016. Retrieved 4 May 2015.
  3. ^ "Khomeini's Death Anniversary Sparks Intense Controversy in Kabul". hazara.net. Retrieved 20 July 2018.
  4. ^ Qarooni, Jalal (2012). Flat Bread Technology. Springer Science & Business Media. p. 75. ISBN 978-1-461-31175-1.
  5. ^ "Persian Nan o Paneer (Bread with Cheese)". Reform Judaism. Archived from the original on 4 March 2016. Retrieved 1 January 2016.