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Current comments
| Carla, Guest from: LA | 2008 Feb 03 |
| Thanks. Quite a nice recipe |
| I used this recipe to make pizza crust, it was the best pizza crust ever! |
| Alireza Khodabakhshi, Guest from: Burnaby | 2008 Apr 25 |
| I have tried several barbary recipes but this one beats them all hands down. Deliciouses persian bread, enjoy with feta cheese, parsley and walnut. |
| David, Guest from: USA | 2008 May 27 |
| Forgot to mention to flatten the dough and to what thickness? |
| Somayyeh, Guest from: LA | 2008 Sep 06 |
| Thank you so much ,I missed Barbari ! Try hot barbari with feta cheese and cucumber and tomato , Absoloutly Delicious. Do you have SANGAK recipe too? |
| Hey I was wondering how big the breads were |
| Navid, Rank: Top Chef | 2008 Oct 09 |
 They are about 50 cm by 20 cm each. |
| Katie, Guest from: Australia | 2008 Oct 30 |
| Aaaah, I'm so glad you put this recipe up! I enjoyed barbari bread so much when I was visiting Iran. It's delicious for breakfast spread with a soft cheese and honey. |
Hi Lida,Thanks for the recipe. I tried it and got a good bread. It looked like a real Barbari. Can you also include Sangak as well? |
| Mina, Guest from: Indonesia | 2009 Jan 17 |
Thank you Lida for this nice recipe. |
| Does bread flour just mean regular white flour? |
| Navid, Rank: Top Chef | 2009 Jan 31 |
| Bread flour is a high-gluten flour. This is perfect for baking bread since the end result will be chewier with more holes in it. You can certainly replace it with all purpose white flour but the end result may not be as glorious as you had hoped. |
 It makes an original barbari. I just tried it. |
| Al Davitian, Guest from: Glendale, CA | 2009 May 05 |
| Can you give directions for commercial production of 500 breads or more? |
I need some help/guidance: Where can I find a barbari bread machine? or What kind of molds are used to make the barbari bread? a lot people say they are all hand made but then many are mass produced at certain companies/stores. What is their process? |
| Navid, Rank: Top Chef | 2009 May 11 |
| As far as I know, this kind of barbari is still made by hand in Iran. The mass produced barbari just doesn't have the same taste nor texture. |
| Mohan, Guest from: Edmonton, Canada | 2009 Jun 01 |
Ts it posible to make this bread on BBQ or electric grill? Thanks |
| Adry, Guest from: Tx | 2009 Jul 01 |
Im from Argentina my husband from Iran I love to bake breads, w him I learned about persian food. Jezz he loves it. Now I know about barbari bread Thanks a lot:) |
| Pedram, Guest from: Vancouver | 2009 Jul 14 |
the tsp used in this recepie, does it mean tea spoon or table spoon ?thanks |
| Navid, Rank: Top Chef | 2009 Jul 14 |
| tsp is Tea spoon & tbsp is Table spoon |
| Vick, Guest from: Sydney | 2009 Aug 17 |
| Hi LidaThank you for the nice recepi.I have a poblem.I made the bread .it looks lovely but the dough inside is very compact,it looks like slice bread dough while i remember barbare dough was very light as there was no dough inside.What did i do wrong?any suggestion?Thank you againVick |
This recipe sounds great, but my first try was a failure:( How much cornmeal does this recipe require? No amount is mentioned above. Any Sangak or Taftoon bread recipe? |
| Al Davitian, Guest from: California, USA | 2009 Sep 15 |
Cups come in different shape and sizes. Wouldn’t it be better to use a measuring cup and use exact amounts? For this recipe one cup is equal how many milliliters? |
| Navid, Rank: Top Chef | 2009 Sep 15 |
| For Al Davitian: Cup means US Cup which is about 240 ml. For Anita about cornmeal: it should be enough to fill the surface of your baking sheet. |
| Alireza, Guest | 2009 Oct 01 |
| Thanks for this wonderful recipe. The first time I visited this site and saw the nice picture of the Barbari, I found myself overtaken by a flood of memories of the last time I had perceived the scent of a true Barbari bread. I was still in trance caused through onslaught of picture of the bread, when I hit the word souce which immediately arose the horrible smell of the burned souce of my neighibor in my mempry. My senses were then not shocked? --- So please use some words like Soda Mix. |
| Monique, Guest from: Holland | 2009 Oct 07 |
Super! For once, within an hour I had a bread just like the photo!.. and it was gorgeous too, it was gone in one mealtime! My husband found it super as well!The sauce treats the crust so its golden/brown and gives it a special taste! A winner! |
| I love barbari bread, I tried this recipe but I was not successful. I had problem with the dough, it was so sticky and running. I couldn't even knead the dough, it was running on the bench!!!! What did I do wrong? I followed the recipe as directed, everything was exactly the same! my ingredients, my measurements,...so what was the problem?could you please help me?Thank you. |
| Navid, Rank: Top Chef | 2009 Oct 29 |
| Nina, a couple of things might have happened. If you use old flour that has absorbed water or if you don't use standard measuring cups, you may end up with runny or dry dough. If it's too runny, add 1 tbsp of flour at a time and knead until dough is smooth. |
| Amir HZ, Guest | 2009 Oct 31 |
I am a Turk, and I love it. the best kind of bread u can find in world. thanks for this recipe. |
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