Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven. The result? A deep golden brown bottom crust. Read more ...
One of our most dramatic-looking breads is nan-e barbari, a 35 cm oblong. A defining characteristic of the barbari, apart from its shape, is that its surface is spread with roomal, a flour and water ...
This recipe is one of Slate’s 10 Best Recipes of 2025. This Persian flatbread (full name: nan-e barbari) is pillowy, chewy, and literally heaven. It’s traditionally paired with a briny feta-like ...
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