Hot Bread Kitchen: Nan-e Barbari, classic flatbread with an unusual twist

Hot Bread Kitchen, a bakery in New York City’s East Harlem, stands out from the crowd.

Not because the bakers there make outrageous cupcakes, or vie for a review in the Times, or compete to be the next Food Network star.

No, these bakers are far from being bright lights, big city. But the light the bakery creates every day shines into dark corners of urban life that many would prefer to ignore: namely, the lives of low-income immigrant women – the bakers at Hot Bread.

Allegra Ben-Amotz, spokesperson for the bakery, says, “[We’re] changing the face of the culinary industry by training immigrant and low-income women in the craft of artisan bread-baking, empowering them with the skills to succeed in the city’s top bakeries. The tasty product of this social enterprise is a line of handmade breads based on traditions from around the world, featured in some of New York City’s best restaurants, and carried in dozens of stores across the country.”

We’ve written about the bakery before; for a virtual tour of Hot Bread Kitchen, complete with striking photos, see our post Hot Bread Kitchen: Baking a World of Difference.

Today, I simply want to share with you one of the bakery’s signature breads: Nan-e Barbari, a traditional Persian flatbread known for its deep-gold crust and wonderful texture. Plus wait until you see what we do with this bread at the end…

Hot Bread Kitchen via @kingarthurflour

Mix together the following:

1 2/3 to 1 3/4 cups lukewarm water*
2 1/4 teaspoons active dry yeast or instant yeast
4 cups + 3 tablespoons King Arthur Unbleached Bread Flour
2 teaspoons kosher salt or 1 1/2 teaspoons table salt

*Use the smaller amount of water in summer, or when it’s humid; the larger amount during the winter, or in a dry climate.

Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you’ve made a smooth, fairly soft dough. The dough should barely clean the inside of the bowl, if you’re using a stand mixer, perhaps sticking just a bit at the bottom (top right).

Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it’s nearly doubled in size, about 1 hour.

Gently deflate the dough, and divide it into two pieces. Shape each piece into a rough log abut 9″ long. Tent the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.

Hot Bread Kitchen via @kingarthurflour

While the dough is resting, measure out 1 teaspoon sesame seeds and 1 teaspoon nigella (black onion) seeds. If you don’t have nigella seeds, substitute poppy, or the seeds of your choice. I decided to use our everything bagel topping.

You’re also going to make a traditional glaze called roomal. This flour/water paste will be applied to your loaves before baking, and substitutes for adding steam to the oven. The roomal keeps the top of the loaves moist, allowing them to rise fully; and also imparts a satiny sheen.

To make the roomal, stir together the following in a small saucepan:

2 teaspoons King Arthur Unbleached All-Purpose Flour
1/2 teaspoon sugar
1/2 teaspoon vegetable oil
1/3 cup cool water

Bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.

Preheat the oven to 450°F. If you have a pizza stone, set it on the lowest rack or oven floor.

Hot Bread Kitchen via @kingarthurflour
Once the dough has rested, gently flatten each piece.
Hot Bread Kitchen via @kingarthurflour

Working with one piece of dough at a time, pat/flatten it into a 14″ x 5″ rectangle. Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don’t cut through the bottom of the dough.

Hot Bread Kitchen via @kingarthurflour
Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.

Slide the bread onto the stone and bake it for 15 to 18 minutes, until it’s golden brown. If you’re not using a stone, place the bread on a baking sheet and bake it on your oven’s middle rack.

Hot Bread Kitchen via @kingarthurflour
Remove the bread from the oven, and place it on a rack. Repeat with the second piece of dough.
Hot Bread Kitchen via @kingarthurflour
Tear off a warm piece… heaven.
Hot Bread Kitchen via @kingarthurflour

Traditionally, this bread is served with feta cheese, olives, and cucumbers.

But the heck with tradition; let’s make pizza!

Instead of patting the dough into a rectangle, pat it into a 14″ circle, or 15″ x 10″ oval.

Top as you please. Hot Bread Kitchen’s Nan-e Barbari Pizza recipe calls for topping each piece of flattened dough with 1 cup of your favorite tomato sauce; 4 ounces fresh mozzarella cheese, torn into pieces; and sliced marinated artichoke hearts.

Hot Bread Kitchen via @kingarthurflour

Like this.

Hot Bread Kitchen via @kingarthurflour

Bake the pizza in a preheated 500°F oven for 22 to 25 minutes, until the crust is golden brown and the toppings are bubbling.

Hot Bread Kitchen via @kingarthurflour

Grip it and rip it!

Please read, bake, and review our recipe for Hot Bread Kitchen’s Nan-E Barbari.

Print just the recipe.

Nan-e Barbari is just one of the many tantalizing recipes in the bakery’s new cookbook, The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World. To purchase the book, and/or to support Hot Bread Kitchen’s mission and help them train more women, visit the bakery’s website,

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Jeanne

    I lived in Iran for 2 years and am so happy to see a recipe for barbari bread! I loved it – sangak was my second favorite. Actually, I don’t think there is a specific time that each kind of bread is eaten, because those were the main 2 types we were served when we had dinner in restaurants. One other note: In Farsi, the language of Iran, “naan” means bread, so all of these are naans in Iran.

  2. Alex H

    What a great post! “Hot Bread Kitchen” is one of my favorite cookbooks of 2015! The recipes are fabulous, and the story behind HBK’s mission in community as well as the women who bake these breads is inspiring! This bread is show-stopper.

  3. Madhuri

    Love Hot Bread Kitchen, which has a stall at our local farmers market this week. Thank you KAF for sharing this recipe!

  4. Helen Anastas

    I am pleased and grateful for all your recipes. King Arthur is my flour. What is the name of the book and how I can buy it. Thanks a lot.

    1. The Baker's Hotline

      Hi Helen, the name of the cookbook is the “Hot Bread Kitchen Cookbook” and you can buy it here. Barb@KAF

  5. Pat

    I made this bread last night. Loved it! It is now one of my favorites. I did not have bread flour, so used A/P plus 1 T. vital wheat gluten.

    1. The Baker's Hotline

      Renee, you can certainly use this glaze on other crusty bread recipes, including no-knead recipes. Barb@KAF

  6. Grey

    I am not a baker by any means, but I made this bread yesterday and it was SO GOOD! I topped it with za’atar and poppy seeds and my family ate every last bite, so I have another batch rising now. I have ordered the cookbook and I look forward to trying more Hot Bread Kitchen recipes!

  7. Betty Shoda

    Over 25 years ago I had the opportunity to taste the scones in Australia. I tried to duplicate the experience many times. After I developed celiac disease, I tried with various gf flours. I have used King Arthur gluten free mixes for about a year now and have never been disappointed. Earlier this week, I ordered a few mixes from King Arthur, one of which is the gluten free scone mix. I have finally been able to reproduce the pleasure that I experienced in Australia. The gluten free scone mix is amazing. I thank you over and over for your mixes, but especially for this one.

  8. alan

    I have checked this book out from my library (and will be buying shortly) and have made this bread twice. The flavor is great, but my problem is that the ridges created with my fingers disappear upon the rise. Doesn’t affect the flavor but the appearance of the flatbread is not nearly as nice as your pics or the book. Any advice on that?

    I also made a baguette rather than a flatbread with half the second dough and that was very nice too.

    1. The Baker's Hotline

      Try using slightly more flour (a couple tablespoons to start) in your dough rather than the soft dough that melds together and doesn’t keep its shape once risen. Happy baking! Irene@KAF

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