Barbari bread

Barbari bread is a type of Iranian yeast leavened flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin that is similar to pretzels or lye roll's skin due to the Maillard reaction that occurs during baking. Before baking it is glazed with a mixture of baking soda, flour and water. It is widely known as Persian flatbread in United States and Canada.

Etymology
Barbari bread traces back to the Qajar era when a nomadic Persian tribe known as "Barbari"

During the Qajar dynasty, a large number of Hazaras immigrated to Khorasan. The Hazaras of Khorasan were known by the name Barbar until the first Pahlavi king period. While the term "Barbari" for this tribe was replaced by "Khavari" by royal edict of Mohammad Reza Pahlavi,  the bread itself kept its title and is now commonly known as "nān-e barbari" in Iran.

The bread is still referred to as nān-e barbari in Iran while Hazaras refer to it as nān-e tanūri ("tandoor [tandir] bread"). It is popular among Iranian Azerbaijanis.

Manufacture and style
The bread is usually 70 cm to 80 cm long, and 25 cm to 30 cm wide. It is the most common style baked in Iran. It is served in many restaurants with Lighvan cheese, a ewe's milk cheese similar to feta cheese.