Best 3 Persian Flat Bread Barbari Recipes
**Journey into the World of Persian Flatbreads: Discover the Art of Barbari, Taftoon, and Sangak**
In the realm of culinary artistry, few things can match the allure of freshly baked bread, especially when it comes to the diverse and delectable flatbreads of Persia. From the golden, crispy crust of Barbari to the soft, pillowy texture of Taftoon and the rustic charm of Sangak, these flatbreads are a testament to the rich culinary heritage of Iran. Embark on a delightful journey as we explore the distinct characteristics, flavors, and preparation methods of each of these flatbreads, providing you with detailed recipes to recreate these culinary masterpieces in your own kitchen. Learn the art of creating the perfect dough, mastering the intricate techniques of shaping, and unlocking the secrets of achieving that perfect balance of crispness and chewiness. With step-by-step instructions and insightful tips, these recipes will guide you through the process of crafting authentic Persian flatbreads that will elevate your meals and transport your taste buds to the vibrant streets of Tehran.
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.
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
PERSIAN FLAT BREAD (BARBARI)
Crisp on the outside, soft on the inside. Delicious bread, that is the everyday bread in Iran and baked scattered against the walls of charcoal ovensgrills . Used to scoop up main dishes and delicious spreads. I like it with Baba Ganoush, cheeses, vegetables and traditional vegetarian middle eastern dishes. I like to keep it vegan, but you can sub the amount of olive oil with butter or ghee. The longer you let the dough rest, the better the taste, texture and crispness. I let mine rest in the fridge for up to 24 hours.
Provided by Eismeer
Categories Breads
Time 1h45m
Yield 8 breads, 1 serving(s)
Number Of Ingredients 8
Steps:
- add flour and corn flour into a bowl, mix with salt.
- form a small crater and add sugar, crumble fresh yeast into crater and add about 5 tablespoons lukewarm water. Incorporate yeast, sugar and bit of the flour until a creamy paste forms. let this mixture/bowl rest in a warm place for about 25 minutes. Starter dough will have risen and is bubbly.
- incorporate rest of water and olive oil and knead thoroughly until a soft, but firm dough has formed.
- let rest for the minimum of 1 hour in a warm place.
- form oval shaped breads and brush with olive oil, sprinkle with black sesame seeds and let bake on high heat for about 10 to 15 minutes in the pre-heated oven (225°C).
Tips:
- To achieve a crispy crust, ensure your oven is adequately preheated before baking the bread.
- If you don't have nigella seeds, you can substitute them with sesame seeds.
- To prevent the dough from sticking to your hands or surface, lightly grease them with oil.
- Use a sharp knife to score the top of the bread before baking; this allows the bread to rise evenly and prevents it from cracking.
- Keep an eye on the bread while it's baking, as oven temperatures can vary. Adjust the baking time if necessary.
Conclusion:
Barbari bread is a delicious and versatile flatbread that can be enjoyed in various ways. Whether you're serving it as an appetizer, main course, or side dish, this bread is sure to impress. With its crispy crust, soft interior, and nutty flavor, Barbari bread is a delightful addition to any meal. So next time you're looking for a unique and flavorful bread to try, give Barbari bread a try – you won't be disappointed!
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