Nan-e barbari

Nan-e barbari is an Iranian wheat-based, leavened flatbread. It is usually formed into a long oval shape that is traditionally brushed with roomal, a flour glaze which gives it a light golden crust, but keeps it light and airy on the inside. Before it is baked in traditional tandoor ovens, the bread is usually sprinkled with poppy, nigella, or sesame seeds. The name barbari derives from the old disrespectful name used to refer to the Hazaras ethnic group. It is believed they were the ones who originally brought the tradition of preparing nan-e barbari to Tehran and other parts of Iran. This crispy bread is a breakfast staple in Iran; it is best served freshly prepared and accompanied by creamy spreads, cheese, and a variety of fresh vegetables.