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Noon Barbari Bread Recipe

Course Flat Bread
Cuisine International, Iranian
Servings 1 Bread


  • For The Dough:
  • All Purpose Flour - 1 1/4 cups
  • Instant Yeast - 3/4 tsp
  • Sugar - 1/4 tsp
  • Salt - 3/4 tsp
  • cups Water - 3/4+ 1 tbs
  • For The Roomal:
  • All Purpose Flour / Maida - 1 tsp
  • Water - 1/4 cup
  • Baking Soda - 1/ 4 tsp
  • Hot water - 1/4 cup


  • In a bowl, mix together flour, sugar, salt and instant yeast.
  • Add water and make a sticky dough. It should stick to your finger when you try to pull it out of the dough. Do not add more flour. You need it to be sticky.
  • Fold the dough onto itself. Repeat the process for 10 times. It will become less sticky.
  • Apply some oil on top of the dough and set it aside for 1 hour or until double in volume.
  • While the dough is resting, prepare the roomal or glaze.
  • Mix together 1/4 cup water and flour and whisk until it dissolves completely.
  • Bring it to heat. Add hot water and baking soda and cook until the glaze becomes thick enough to coat the back of the spoon.
  • Remove from flame and allow it to cool completely.
  • Preheat oven to 250°C. 
  • Line a baking tray with parchment paper and sprinkle flour on top.
  • Dust your hands with flour and transfer the dough to the tray.
  • Flatten the dough to form a rectangular disc.
  • With the help of your finger or the side of your palm, make horizontal indentations on the dough.
  • Brush the top of the dough with the roomal and sprinkle sesame seeds or nigella seeds.
  • Bake in hot oven for 10 minutes or until the top is golden.
  • Remove it and serve it hot out of oven.