|Alternative names||Iranian flatbread|
|Place of origin||Iran|
|Region or state||Khorasan|
|Cookbook: Barbari bread Media: Barbari bread|
Barbari bread (Persian: نان بربری, translit. nān-e barbari) is a type of Iranian flatbread. It is one of the thickest flat breads. It is widely known as Persian flatbread in United States and Canada.
Barbari is an obsolete Iranian term for the Hazara people living in Khorasan. 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. barbarians), but the bread is still referred to as nan-e barbari in Iran while Hazaras refer to it as nan-e tandoori (tandoor oven bread).
Manufacture and style
The bread is usually 70 cm to 80 cm long, and 25 cm to 30 cm wide. It is the most common style baked in Iran. It is served in many restaurants with Lighvan cheese, an ewes' milk cheese similar to feta cheese.
- Taftan, Iranian bread
- Sangak, a leavened Iranian flatbread
- Lavash, an unleavened Armenian flatbread popular in Iran
- Ram, Sewa (2009). Cereals: Processing and Nutritional Quality. New India Publishing. p. 27. ISBN 978-9-380-23507-3.
- "Nan-e Barbari". Reform Judaism. Retrieved 4 May 2015.
- hazara.net http://www.hazara.net/news/news2012/khoemini/khoemini-anniversary-kabul.html. Retrieved 20 July 2018. Missing or empty
- Qarooni, Jalal (2012). Flat Bread Technology. Springer Science & Business Media. p. 75. ISBN 978-1-461-31175-1.
- "Persian Nan o Paneer (Bread with Cheese)". Reform Judaism. Retrieved 1 January 2016.
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