Nan-e barbari is a long, ridged flatbread baked in bakeries across Iran, traditionally bought warm first thing in the morning and torn apart to share. A cooked flour glaze brushed over the dough before baking is what gives barbari its distinctive deep golden, slightly crackly crust.
Nan-e barbari is a long, ridged flatbread baked in bakeries across Iran, traditionally bought warm first thing in the morning and torn apart to share. A cooked flour glaze brushed over the dough before baking is what gives barbari its distinctive deep golden, slightly crackly crust.
Nan-e barbari is a long, ridged flatbread baked in bakeries across Iran, traditionally bought warm first thing in the morning and torn apart to share. A cooked flour glaze brushed over the dough before baking is what gives barbari its distinctive deep golden, slightly crackly crust.
Nan-e barbari is a long, ridged flatbread baked in bakeries across Iran, traditionally bought warm first thing in the morning and torn apart to share. A cooked flour glaze brushed over the dough before baking is what gives barbari its distinctive deep golden, slightly crackly crust.
Nan-e barbari is a long, ridged flatbread baked in bakeries across Iran, traditionally bought warm first thing in the morning and torn apart to share. A cooked flour glaze brushed over the dough before baking is what gives barbari its distinctive deep golden, slightly crackly crust.
5 designs, each in 3 colours. Your choice is saved on this device.
We use necessary storage to run this site. With your consent we and our partners (such as Google) also use cookies for analytics and ads. Cookie Policy · Privacy Policy