**Introduction:**
Are you in search of a unique and flavorful bread experience? Look no further than Barbari bread, a traditional Persian flatbread that has been enjoyed for centuries. With its slightly crispy crust and soft, chewy interior, Barbari bread is a versatile culinary delight that can be enjoyed on its own or paired with a variety of dishes. This article offers two delectable recipes for making Barbari bread at home: a classic version and a modern variation with a hint of turmeric. Whether you are a seasoned baker or just starting out, our recipes provide step-by-step instructions and helpful tips to guide you through the process. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this irresistible Persian bread.
PERSIAN BARBARI BREAD RECIPE
Barbari is a Persian bread that is very popular among Iranian bread. There are other forms of bread, too like Taftoon bread or sangak bread. It is a very ideal choice for breakfast. Barbari is very common and popular in southwest of Iran. This bread can be made with sesame or without it. The one sprinkled with sesame is a very tasty one. If you have never tried this kind of bread, we highly recommend you to make it at home and taste it. You would not regret it. So, just follow along!
Provided by PersianGood Team
Categories Bread
Number Of Ingredients 11
Steps:
- Mix the yeast with the one third of the water and sugar and stir it, then leave it to rest for a while. The yeast will prepare itself and puff. When it was ready, add the water, melted butter, salt and oil to the yeast and let it rest a little bit more. Now you have a liquid dough and you cannot make bread with it. You need to make it seem and act like a real paste, which is possible by adding flour and the wholegrain of wheat to it gradually. Knead the paste gradually and firmly. Do it until the dough is not sticky any longer. Add the remaining cup of the flour very slowly to the paste in order not to have a very hard dough. When you see it does not stick to the hands, put the flour aside. Wrap it up with plastic or freezer bags and let it rest for an hour or so to have it all ready.
- While the dough is resting, go for the covering material of the bread. Mix the flour (2 tbsp) with the water and put it on the flame and let it become condensed.
- Pick the dough and spread it on the tray covered by the flour on the surface. When you spread the dough just like the bread in the picture, cover the surface of the dough with the condensed liquid you made on the flame and sprinkle as much sesame as you wanton it. Place the tray in the oven that you have preheated and let it bake for35 minutes with the heat of 350 F or 10 minutes with the heat of 500 F.
BARBARI (A PERSIAN BREAD)
Nan-e Barbari is a popular Persian flatbread. It is often eaten with salty soft cheese such as feta with herbs (sabzi) or jam and a cup of tea for breakfast. It is similar to Armenian matnakash bread. I made this once for my Iranian boyfriend's parents and they approved :)
Provided by Sephardi Kitchen
Categories Yeast Breads
Time 2h30m
Yield 2 loaves, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the yeast with the sugar in 1/2 c water, let sit a few minutes to proof (foam).
- Mix bread flour, baking powder and salt together. Make a well in the flour, and slowly incorporate the yeast mixture, and then the remaining 1 cup of water.
- Knead 15 minutes on a lightly floured surface until smooth and elastic.
- Divide dough into 2 round pieces.
- Sprinkle a large baking sheet with cornmeal, transfer the dough to it. Lightly cover and place in a warm place until doubled in bulk (~1.5 hours).
- Meanwhile, bring the glaze ingredients to a boil, let cool. Brush lightly over the dough.
- Now for the tricky part! Dip your fingers into the glaze, and punch the dough down with the edges of your hands to form several long parallel ridges along the dough.
- Brush the dough with the glaze again, sprinkle with sesame seeds or poppy seeds. Preheat oven to 375°F.
- Carefully stretch the dough lengthwise (it should be approximately 8 inches wide and 18 long-- I never measured it!) until it is about 1/4-1/2" thick.
- Bake 25-30 minutes, or until golden. The bread should be slightly flexible when done. If you overcook it (as I did in my first attempt- by 8 minutes), it will turn out more like ciabatta-- still good!
- Good luck!
Nutrition Facts : Calories 136.5, Fat 0.6, SaturatedFat 0.1, Sodium 332.4, Carbohydrate 28, Fiber 1.7, Sugar 0.8, Protein 4.7
BARBARI BREAD (NAN-E BARBARI)
Barbari bread is at its best eaten fresh, as you would a French baguette.
Provided by Najmieh Batmanglij
Yield 4 loaves
Number Of Ingredients 10
Steps:
- In a wide mixing bowl, dissolve the yeast in 3 cups/720ml warm water. Add the sugar and set aside for 10 minutes.
- Add the salt to the yeast mixture and mix well. Gradually add the flour and stir constantly. When 6½ cups/650g flour have been added and you have a sticky dough, add 1 tablespoon oil and mix for 2 minutes. Transfer the dough to a floured counter and knead for about 15 minutes, adding the rest of the flour if necessary, until the dough is no longer sticky.
- Lift the dough in the mixing bowl and pour 3 tablespoons oil into it, then turn the dough in the oil so it is coated all over. Cover the entire bowl with a clean damp dish towel and allow the dough to rise for 4 hours, without moving it, in a warm place (I use the oven with just the light on, or a pantry).
- Punch the air out of the dough while it is still in the bowl and flip it over. Cover again with the damp towel and allow to rise 2 for more hours.
- Place a baking stone in the lower level of the oven and preheat the oven to 500°F (260°C) for at least 20 minutes.
- In a small bowl, mix together the egg and yogurt until smooth.
- With oily hands, divide the dough into 4 balls. Place each ball on a lightly oiled surface. Use an oiled rolling pin to roll each ball out to an approximately 11in x 6in/28cm x 15cm oval shape. Place the loaves on an oiled surface, cover with the towel, and leave at room temperature for 20 minutes.
- Dust a baker's peel with cornmeal and transfer a loaf to it. Brush the egg wash and make dents along the length of the top of the loaf, then sprinkle the seeds on top.
- Immediately slide the dough onto the hot baking stone in the oven, cornmeal side down, and bake for 8 minutes. Turn over and bake for 2 minutes longer.
Tips:
- Use high-quality bread flour for a chewy and flavorful bread.
- Make sure the water is warm, but not too hot, to activate the yeast.
- Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place for at least an hour, or until it has doubled in size.
- Shape the dough into a long oval loaf and place it on a lightly greased baking sheet.
- Sprinkle the loaf with sesame seeds and bake it in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until it is golden brown.
- Let the loaf cool slightly before slicing and serving.
Conclusion:
Barbari bread is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. It is a popular choice for sandwiches, wraps, and kebabs. With its chewy texture and nutty flavor, barbari bread is sure to be a hit with your friends and family. So next time you are looking for a new bread to try, give barbari bread a try!
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