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Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread)

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Hot Bread Kitchen

Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread) Recipe

Hot Bread Kitchen, a New York City bakery focusing on multi-ethnic artisan breads and other baked goods, trains immigrant and low-income women in the craft of baking, empowering them with the skills to succeed in the city's top bakeries. This bread is one of their specialties. We've tweaked the recipe a tiny bit to make it home baker-friendly; you'll find the complete original recipe in The Hot Bread Kitchen Cookbook, available at Hot Bread's website.

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directions on our blog

At a glance

2 loaves


Choose your measure:


  • 1 2/3 to 1 3/4 cups lukewarm water*
  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 4 cups + 3 tablespoons King Arthur Unbleached Bread Flour
  • 2 teaspoons kosher salt or 1 1/2 teaspoons table salt
  • *Use the smaller amount of water in summer, or when it's humid; the larger amount during the winter, or in a dry climate.



  • 1 teaspoon sesame seeds
  • 1 teaspoon nigella (black onion) seeds*
  • *Substitute poppy seeds or the seeds of your choice if you can't find nigella seeds.


  1. To make the dough: Mix the water, yeast, flour, and salt until well combined. Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you've made a smooth, fairly soft dough. The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom.
  2. Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it's nearly doubled in size, about 1 hour.
  3. Gently deflate the dough, and divide it into two pieces. Shape each piece into a rough log abut 9" long. Tent the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.
  4. While the dough is resting, prepare the glaze. Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.
  5. Preheat the oven to 450°F. If you have a pizza stone, set it on the lowest rack or oven floor.
  6. Working with one piece at a time, gently deflate the dough, and pat/flatten it into a 14" x 5" rectangle. Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough.
  7. Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.
  8. Slide the bread onto the stone and bake it for 15 to 18 minutes, until it's golden brown. If you're not using a stone, place the bread on a baking sheet and bake it on your oven's middle rack. Remove the bread, and cool it on a rack.
  9. While the first loaf is baking, prepare the second loaf. Bake as directed.
  10. Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.
  11. Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.