How long does it take to make Barbari Bread?

Bake in a hot oven, 200–220°C (390–430°F), for 20–25 minutes, until the bread is golden brown.

1 hr 48 minTotal

24 minActive time

1 hr 24 minSetting

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	Preheat the oven to 220°C (430°F), with an upside-down baking sheet inside	12 min
5	Shape the dough into a long, flat oval and place it on parchment paper	1 min
6	Wet your fingertips and press deep grooves into the dough along its whole length	—
7	Brush the top of the dough with the olive oil and sprinkle the sesame seeds on top	1 min
8	Slide the bread, on the parchment paper, onto the very hot baking sheet	—
9	Bake 20–25 minutes	22 min

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
The deep grooves keep the bread flat: the dough rises between the channels instead of puffing into one pillow, and the oil and sesame collect in them.

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

Nan-e barbari: stretch the risen dough along the length of the baking sheet, press gentle channel-like lines into it with wet fingers, and sprinkle with light and dark sesame seeds, nigella seeds or za'atar and coarse salt on top.
Barbari is one of the thickest flatbreads, long and narrow (70–80 cm long and 25–30 cm wide), and before baking it's brushed with a flour-and-water mixture and sprinkled with sesame seeds.