Barbari bread traces back to the Qajar era when a nomadic Persian tribe known as "Barbari"[3]
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,[4][5][6] the bread itself kept its title and is now commonly known as "nān-e barbari" in Iran.
The bread is usually 70 cm to 80 cm long, and 25 cm to 30 cm wide.[9] 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.[10]
^Ali Akbar Dehkhoda, Dehkhoda Lexicon, Origins of the term "Barbari" in Iran, The "barbar" were a nameless nomadic Persian tribe living in desert regions of North-East Iran
^Shobhas Food Mazaa, Change of title "Barbari" to "Khavari", The Barbars hated being referred by such a name and Reza Shah granted them the name Khavari (Easterners)