Use pizza dough from your local pizzeria as a hack to make this classic Persian bread a snap.
Recipe by Nilou Motamed
Makes one loaf of nan-e barbari
Preheat the oven to 450°.
Whisk together the yogurt & water.
Stretch and press dough to a 14-by-5-inch rectangle on a large baking sheet. Wetting your hands beforehand will make this step a little less sticky.
Use the tips of your pinky and ring fingers, press 5 to 6 deep lengthwise channels into the dough. Get into it! Brush the surface with the yogurt water (this will make your bread nice & golden). Sprinkle liberally with nigella, sesame seeds and salt.
Bake for 15-20 mins until browned. You can rotate halfway during cooking if you’re feeling ambitious.
This barbari freezes perfectly and reheats like crispy, pillowy magic.