Persian · bread
Nan-e Barbari (Persian Flatbread)
Nan-e Barbari (Persian Flatbread) reads richness 5.9, funk & ferment 5.5 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Persian bread, about 2 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.9 / 10
- Sweet & Fruity — 0.8 / 10
- Sour & Bright — 0.6 / 10
- Bitter & Earthy — 0.6 / 10
- Rich & Fat — 6.1 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Richness 5.9 · Funk & Ferment 5.5 · Salinity 3.6 · Umami 0.8 · Sweetness 0.8 · Nutty 0.7 · Earthy 0.6 · Sourness 0.6
What's in it (6)
- 3 cups bread flour
- 2 1/4 tsp yeast
- 1 cup water
- 1 tsp salt
- 2 tbsp oil
- 1 tbsp baking soda glaze (roomal)
Time & effort: about 2 hr (30 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 241.1 kcal, 7.3 g protein, 5.2 g fat, 40.7 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Make a soft yeast dough and allow it to rise until doubled.
- Shape into long oval loaves, press grooves down the length with fingers, and brush with a cooked glaze of flour, oil, and baking soda dissolved in water.
- Bake in a very hot oven or on a stone until puffed and golden.
Dishes with a similar flavor shape
- Msemmen (Layered Flatbread) — Moroccan
- Khachapuri Megruli (Megrelian Cheese Bread) — Georgian
- Пастрмајлија (Pastrmajlija) — Macedonian
- Houskový Knedlík (Boiled Bread Dumpling) — Czech
- Brussels Sprouts In Blue Cheese Sauce — Southern
Keep reading: what richness, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.