The Delicious Crescent

1 Preheat oven to 500ºF or more (I bake it at the highest possible in my oven - 550ºF).
Mixing Dough Ingredients
1 Take warm water (120 - 130ºF recommended for fast acting yeast, for active dry yeast it is 105 to 110ºF, check package instructions). Sprinkle the yeast over the water. Scatter the sugar on the top. Let it stand in a warm dark place for about 5 to 10 minutes until the yeast bubbles/foams up on the surface.
2 Add the bread flour, salt and mix it using the dough attachment in a stand mixer, if available. Mix on low speed until just blended. The mixture will be a bit pasty/sticky. Let rest couple minutes.
Addition Of Wheat Bran And Flaxseed Meal
1 Then add the wheat bran and flaxseed meal, and let the machine knead at low - medium setting for about 5 minutes. If needed, add some flour, a little at a time (a tablespoon or so) to make sure that the dough is smooth, elastic and not excessively sticky.
2 If you do not have wheat bran and flaxseed meal, just use extra bread flour.
3 Overall it is important to not add too much flour, so take time and add the flour gradually, just as needed. It is actually ok if the dough is even a bit sticky, but it certainly should not have excess flour. The idea is for the dough to result in an airy and crusty bread.
4 **Alternatively the dough can be made by hand too. Just make sure to knead it well for at least 5 minutes or more.
Proofing The Dough
1 Transfer dough to an oiled bowl. Cover with a lid/moist cloth. Let dough rest in a warm place (80ºF) approximately 1 to 2 hours (time varies with type of yeast), until double in bulk.
2 Punch down dough by pulling the dough up on all sides, folding it over the center, pressing down, then turning over in the bowl.
Rolling Out Nan-E Barbari
1 Divide the dough into four portions. Press dough ball by hand to force out any air bubbles.
2 Using rolling pin or "hand" roll each ball into a nan/oval shape to an approximate size of 12 x 6 inches. Use bread flour for dusting the surface and the rolling pin as needed while shaping the loaves.
Let The Barbari Loaves Rise
1 With the help of the rolling pin transfer the rolled out barbari bread to parchment paper that is laid on the kitchen counter. 
2 The parchment paper is useful to transfer the loaves easily onto the baking sheet. If you are familiar with the use of a baker's peel, you may use that instead. Let the loaves rest at room temperature and allow the dough to nicely swell up (15 - 20 minutes).
Topping And Marking Indentations
1 Brush/spray (mist) some water on the surface of the loaves. Sprinkle about one and half teaspoons of black/sesame/flax seeds. It is traditional to use black seeds and sesame seeds. Press the seeds down gently. Let rest and rise a little again.
2 Mark deep indentations with fingers or back of a butter/table knife. Make sure the indentations are deep enough, otherwise the bread will puff up like a pita, while baking in the oven. Spray water on top if/as needed.
Baking The Barbari Loaves
1 Transfer the prepared healthy Persian barbari bread along with the parchment paper lined below onto a flat baking sheet and slide it into the oven. Bake for 8 to 10 minutes until well done. The baking time will depend on the oven. But it is best if it is baked within 8 minutes, but no more than 10 minutes.
2 If the top has not browned well enough, but the loaves have fully baked, then you may broil the loaves on high for few seconds - as needed for browning.
3 Transfer the baked healthy Persian barbari bread to a wooden board, cooling rack or lay them on thick towels.
Storage Suggestions
1 Once cooled to room temperature, save them in ziploc bags.
2 This Healthy Persian Barbari Bread is best when it is eaten fresh, which is crusty on the outside and soft inside. But it can be saved at room temperature for couple days, depending on the local weather conditions.
3 It can be refrigerated or frozen for later use. If it is not served fresh, then the bread should be toasted or warmed prior to serving.