Iranian Flatbread

May 21, 2023May 21, 20230 2

Iranian Flatbread, a staple in Persian cuisine

by The Chefin Bread

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

220

Sugar

Fat

Iranian flatbread, known as “nan-e barbari”, is a type of traditional flatbread that is a staple in Persian cuisine. It is typically enjoyed with breakfast, lunch, or dinner and is often used to scoop up sauces and stews. Made with just a few simple ingredients, this flatbread is easy to make and requires no fancy equipment. Its chewy texture and slightly crunchy crust make it a popular choice among bread lovers. Iranian flatbread is a versatile food that can be enjoyed in a number of ways and is a must-try for anyone interested in experiencing the rich flavors of Persian cuisine.

Instructions

1.	In a large mixing bowl, combine the flour, yeast, and salt.
2.	Slowly add the warm water mixed with olive oil while kneading the dough.
3.	Knead the dough for 10-15 minutes until smooth and elastic.
4.	Cover the dough with a damp cloth and let it rest in a warm place for 30-40 minutes.
5.	Preheat a skillet over medium heat.
6.	Divide the dough into 6 equal pieces and roll them out into circles.
7.	Cook each flatbread for 2-3 minutes on each side until golden brown.
8.	Brush each flatbread with olive oil. Serve hot.

PROS

Iranian flatbread is easy to make and requires only a few ingredients.

It is versatile and can be enjoyed with a variety of dishes, or on its own as a snack.

CONS

This flatbread can be high in calories if consumed in large quantities.

Overcooking can make it tough and dry.

HEALTH & BENEFITS

This flatbread is made with flour, which is a good source of carbohydrates. It also contains olive oil which has many health benefits including reducing the risk of heart disease, stroke and certain types of cancer.

	3 cups flour , and a little extra for kneading
	1 tablespoon yeast
	1 teaspoon salt
	1 cup warm water ( mixed with olive oil )
	1 teaspoon olive oil