Bardia Ilbeiggi’s recipe for Persian Breakfast

By / Premium Content / September 23rd, 2021 / Like

Recipe: Persian Breakfast by Bardia Ilbeiggi, Delara (دلارا

About the dish: Persian breakfast is my favourite — you get warm fresh seedy flatbread, lots of toppings and fun stuff to eat it with.

Barbari-Inspired Flatbread (makes 5 x 85 g servings):

  • 250 g bread flour
  • 5 g salt
  • 1 g or ¼ tsp. caraway seeds
  • 7 g active dried yeast
  • 25 g water 1 (100°F)
  • 3 g sugar
  • 125 g water 2 (100°F)
  • 5 g Extra Virgin Olive Oil (EVOO)


  • 60 g water
  • 5 g flour (bread or all-purpose)
  • 1 g or ¼ tsp. baking soda


  • White sesame seeds
  • Nigella seeds
  • Maldon sea salt


  • Mix water 1 (25 g), sugar and dried active yeast together. Let sit for 5 minutes to activate
  • Combine bread flour, salt and caraway seeds in a mixing bowl
  • In another bowl, combine water 2 (125 g) and EVOO together
  • Add both mixtures to a stand mixer. Knead with a dough hook for 4 to 5 minutes (or by hand if required)
  • Grease a bowl with EVOO, then shape the dough into a ball. Transfer into the greased bowl, cover with a damp cloth, then proof for 1.5 hours
  • Punch down and divide into 5x 85 g balls. Leave to rest for another 10 minutes
  • Using a rolling pin, roll the dough to 1 to 1.5 cm thickness. Place on a parchment-lined baking sheet. Cover and rest for 1 hour
  • Preheat the oven to 425°F
  • In the meantime, make the glaze by adding the ingredients into a small pot. Turn heat down to medium and whisk for approx. 3 minutes until liquid starts to thicken. Let cool
  • After the flatbreads have been proofing for an hour, brush with the glaze. Make indentions with your fingers and sprinkle the toppings
  • Using a dry brush, gently press the seeds into the dough to make them stick (you can also brush over some extra EVOO)
  • Bake for 20 to 25 minutes until golden brown
  • Cool down on a wire rack. Store in an airtight container. Heat up when you’re about to eat
  • Serve with 6.5 minute soft boiled egg, roasted brown butter and thyme carrots, honey drizzled clotted cream and whipped butter

Photo Credit: Golnar Khalesi


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