Barbari is an obsolete Persian term for the Hazara people living in Khorasan, Iran. Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar Dynasty. Hazaras are no longer called barbari (i.e. barbarians), but the bread is still referred to as nan-e barbari in Iran while Hazaras refer to it as nan-e tanoori (tandoor oven bread).

The bread is usually 40cm in long, and 20cm wide. It is the most common style baked in Iran. It is served in many restaurants with Lighvan cheese, a ewes’ milk cheese similar to feta cheese.