Back عيش بربرى ARZ بربری چؤرگی AZB বর্বরি রুটি Bengali/Bangla Barbarí (pan) Spanish نان بربری Persian Barbari French Pane Barbari Italian ナン・エ・バルバリー Japanese 바르바리 (음식) Korean بربر ډوډۍ Pashto/Pushto
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| Place of origin | Iran |
|---|---|
| Region or state | Razavi Khorasan |
| Main ingredients | Flour |
Barbari bread (Persian: نان بربری, romanized: nân-e barbari) is a type of Iranian yeast leavened 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 to the Maillard reaction that occurs during baking. Before baking it is glazed with a mixture of baking soda, flour and water. It is widely known as Persian flatbread in United States and Canada.[1][2]
- ^ Ram, Sewa (2009). Cereals: Processing and Nutritional Quality. New India Publishing. p. 27. ISBN 978-9-380-23507-3.
- ^ "Nan-e Barbari". Reform Judaism. Archived from the original on 31 January 2016. Retrieved 4 May 2015.
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