Couldn't be more perfect to accompany my humble Rhubarb Stew (Khoresh - e Rivas) I made today. This flat bread chosen by Elisabeth was unlike any flat bread I made before. The use of baking powder, and baking soda, in addition of yeast that made me decide to make it. I am so pleased that I try, though the result was not as fluffy as the one I normally buy at the local Persian store, it still gave me such a pleasure to eat it. The dough yield 2 large bread, I sprinkled one of them with za'atar (just like the way Natashya did it on hers) and the other one with nigella seeds. I am quite fond of za'atar, so no question that I like this version better. The one with nigella seeds tasted quite different (perhaps it is not my taste), I think I'd rather use sesame seeds next time. So, Elizabeth, I thank you for the recipe and for choosing such a delicious flat bread. I will definitely make it again each time I make persian stew.
To those who want to try to make your own Barberi bread, just follow this link.