Nan-e barbari

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 paste, before baking, which puts a layer of moisture directly on the bread. This ancient bread-0baking technique isn’t seen much anymore, since steam ovens are common in bakeries. This recipe lets you create a bread with a great crust without having to introduce steam into the oven.

At the bakery, we make one long loaf, but unless you have a really big oven, you will likely make two lovely oblongs as directed here. Nan-e babari makes a dramatic addition to any cheese plate. I especially like it served with feta, cucumbers and olives.