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Barbari is a flat bread made from white wheat flour.
It is quite thick for a flat bread, anywhere from 1 to 1 1/2 inches (2.5 to 4 cm) thick. It will be crisp on the outside and soft on the inside.
The dough is risen with yeast, then spread out quite flat to bake. Before baking, it is lightly sprinkled with sesame seeds.
Barbari Bread is then cooked for around 12 minutes in a very hot oven, about 500 F / 260 C. About 2 /3 of the way through, it is flipped over.
Also called:  Nân-e barbari
Persian Flat Bread
Other entries for Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Pane Carasau, Pappadams, Piadina, Pita, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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