Barbari bread facts for kids
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| Alternative names | Iranian flatbread |
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| Place of origin |  Iran |
| Region or state | Khorasan |
| Created by | [[nahavand Province|nahavand]] |
| Main ingredients | Flour |
Barbari bread (Persian: نان بربری, romanized: nân-e barbari) is a popular Iranian flatbread. It is made with yeast, which helps the dough rise and become soft. This bread is one of the thicker types of flatbreads.
You will often see Barbari bread topped with sesame seeds or black caraway seeds. A special feature of this bread is its shiny, browned top crust. This crust forms during baking due to a natural chemical change that gives it a unique flavor and look. Before baking, the bread is brushed with a mix of baking soda, flour, and water.
In countries like the United States and Canada, Barbari bread is often called "Persian flatbread."
What's in a Name?
The name Barbari comes from an old Persian word. This word was used to describe the Hazara people who lived in a region called Khorasan in Iran.
The Hazara people were the first to bake Barbari bread. They brought it to Tehran, the capital city. The bread became very popular during the time of the Qajar dynasty, a long time ago.
Today, Hazara people are not called barbari anymore. But the bread is still known as nan-e barbari in Iran. The Hazara people themselves call it nan-e tanoori, which means "tandoor oven bread." This bread is also very liked by Iranian Azerbaijanis.
How It's Made and Served
Barbari bread is usually quite long, about 70 to 80 centimeters. It is also wide, around 25 to 30 centimeters across. This is the most common type of bread baked in Iran.
You can find Barbari bread served in many restaurants. It often comes with Lighvan cheese. This is a special cheese made from sheep's milk, similar to feta cheese.
See Also
In Spanish: Barbarí (pan) para niños
