What Is Persian Barbari Bread? History, Texture & How to Eat It

What is barbari bread?

Barbari (بربری نان) is a traditional Persian flatbread originating from the Gilan province of northern Iran, near the Caspian Sea. The name comes from the Barbari people — an ethnic group of Hazara origin who settled in the region and introduced this style of baking centuries ago.

It's a thick, oblong loaf, typically 60 to 90 centimeters long, with a deeply golden crust and a soft, pillowy crumb. The surface is dimpled by hand and generously coated in sesame seeds before baking. The signature crackle along the top comes from a room-temperature flour-and-water paste (called *roomal*) brushed on just before the loaf goes into the oven — it steams, then caramelizes, creating that glossy, blistered crown.

At Ganash Bakery, our Persian bread is inspired by both the sangak and barbari traditions. We stretch the dough by hand, dimple it, seed it, and bake it on a hot stone surface so the bottom crisps while the inside stays soft and pliable.

Barbari vs sangak: Iran's two iconic breads

The two most recognizable Persian breads are barbari and sangak, and they're almost opposites in technique:

Barbari is thick, soft, and leavened with yeast — a substantial, chewy loaf meant to be torn and shared. Sangak, by contrast, is a thin, almost cracker-like flatbread baked directly on a bed of hot river stones, which leaves its signature dimpled, charred underside. Sangak is the lighter of the two and is often the bread chosen for kebabs; barbari is the breakfast and cheese-board bread.

Both are baked fresh and meant to be eaten the same day. That immediacy is the soul of Persian bread culture — you buy it hot, you bring it home, you tear it at the table.

What does barbari taste like?

Barbari tastes of toasted wheat and sesame, with a faint sweetness from the long-fermented dough and a savory, almost pretzel-like note from the *roomal* glaze. The crust crackles; the interior is soft and slightly chewy, with an open, irregular crumb that pulls apart in ribbons.

Because it's baked hot and fast, the contrast between the shattering crust and the tender crumb is what defines a good barbari. A loaf that sits too long loses that contrast — which is exactly why we bake ours in small batches throughout the day.

How to eat Persian barbari bread

Barbari is built for sharing. The classic Persian breakfast is a torn piece of barbari with feta (*panir*), walnuts, fresh herbs (sabzi khordan), and a glass of hot black tea. It's also the natural partner for halva, jam, and butter.

Beyond breakfast, use it like any great flatbread: scoop up stews (khoresh), wrap around grilled kebab, or toast it for dipping in olive oil. The thickness holds up to wet dishes better than a thin flatbread would.

Where to buy fresh barbari in Richmond Hill

Ganash Bakery bakes Persian bread fresh daily at 372 Highway 7 Rd East, Unit 115B, Richmond Hill — minutes from Markham and easily reached from Vaughan and North York. We open at 6:30am Tuesday through Sunday (8:30am Mondays) and bake in waves through the morning so the bread is warm when you arrive.

You can also order ahead through the Order Online button on this site and pick it up in store. For large gatherings or Nowruz, order one to two weeks ahead.