Barbari Bread (Persian Flatbread)
Barbari is a chewy, soft Persian flatbread, and clearly a beautiful Persian bread as well! Use this recipe and video to make them at home to serve with any meal of the day!
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CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️
https://silkroadrecipes.com/barbari-b...
Ingredients
Dough
3 cups lukewarm water (divided)
2 1/4 tsp active dry yeast (divided)
2 cups bread flour
4 cups all-purpose flour (divided)
4 tsp salt
1 cup wheat bran (or AP flour for work station)
Glaze
2 tsp all-purpose Flour
1 tsp baking soda
1/2 tsp sugar
1/2 tsp vegetable oil
1/3 cup cool water
Topping
1 teaspoon sesame seeds
1 teaspoon nigella (black onion) seeds
Instructions
Place 1 cup of the lukewarm water in a large bowl. Add 1/4 tsp of the yeast and stir. Add 1 cup of the AP flour and stir to make a batter. Cover with plastic wrap and set aside on a counter for 16-24 hours. This is called a "poolish" and will ferment and be aded to the remaining ingredients.
Make the dough:
Stir the poolish into a stand mixer bowl and add remaining 2 cups of lukewarm water and remaining 2 teaspoon yeast, 2 cups bread flour, 2 cups AP flour, salt and mix using dough hook. A smooth batter will form, add remaining 1 cup AP flour and knead for 10 minutes.
This is a sticky dough and the dough will stick to bottom of bowl. Use a scraper to transfer dough to a lightly floured work surface and knead dough, adding more bread flour as needed to prevent sticking, until smooth and elastic, about 4 minutes (Note 1). Put the dough in a lightly greased large bowl, cover the bowl with plastic wrap, and let the dough rise until it's nearly doubled in size, about 1 hour.
On a working surface sprinkled with flour turn the dough out. Fold a couple of times and cut the dough in half, then each half into 4 or 8 equal pieces, depending on how big a piece of bread you want (See Note 2).
Shape each piece into a ball by rolling on surface under your palm or use both hands and set on a baking sheet 2 inches apart. Tent the balls with lightly greased plastic wrap, and allow them to rest for 30 minutes.
Preheat the oven to 500°F. If you have a pizza stone, set it on the lowest rack or oven floor. If you're be using a upside down sheet pan, position a rack in the middle of the oven.
Prepare the glaze:
Combine the flour, baking soda, sugar, oil, and water in a small saucepan over medium heat, whisking constantly, until slightly thickened, about 3 minutes. Let cool.
Form the dough:
Sprinkle the wheat bran over your work surface (or use AP flour). Working with one piece at a time, gently press and stretch each dough ball into 9x4 inch oval pillow shapes. Do not use a rolling pin, it will deflate the dough. Press and pull using your fingers. Let rest for 10 minutes uncovered.
Brush half the glaze on top of the dough. Dip your fingers into a small bowl of water. Using your fingers (excluding thumbs) press continuous, lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough. Repeat making several parallel indentations on top. Sprinkle with half the seeds.
Bake the dough:
Carefully lift and stretch each dough lengthwise before placing dough onto the baking stone 4 inches apart. Repeat with as much dough as you can fit on baking sheet. Bake for 8 minutes, until it's golden brown. If you're not using a stone, place the bread on the upside down baking sheet and bake it on your oven's middle rack. Remove the bread, and cool it on a wire rack.
Repeat the shaping and baking process for remaining dough.
Serve warm, or at room temperature. Traditional accompaniments are olives, tomatoes, cucumbers, and feta cheese or honey served with hot tea.
Notes
This is a loose, sticky dough and before proofing I typically will use another 1/2 cup of bread flour to knead and form into a ball to proof.
This recipe can make 4 large, long flatbreads, 8 medium or 16 individual pieces.
Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.
=========================================
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=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️
https://silkroadrecipes.com/barbari-b...
Ingredients
Dough
3 cups lukewarm water (divided)
2 1/4 tsp active dry yeast (divided)
2 cups bread flour
4 cups all-purpose flour (divided)
4 tsp salt
1 cup wheat bran (or AP flour for work station)
Glaze
2 tsp all-purpose Flour
1 tsp baking soda
1/2 tsp sugar
1/2 tsp vegetable oil
1/3 cup cool water
Topping
1 teaspoon sesame seeds
1 teaspoon nigella (black onion) seeds
Instructions
Place 1 cup of the lukewarm water in a large bowl. Add 1/4 tsp of the yeast and stir. Add 1 cup of the AP flour and stir to make a batter. Cover with plastic wrap and set aside on a counter for 16-24 hours. This is called a "poolish" and will ferment and be aded to the remaining ingredients.
Make the dough:
Stir the poolish into a stand mixer bowl and add remaining 2 cups of lukewarm water and remaining 2 teaspoon yeast, 2 cups bread flour, 2 cups AP flour, salt and mix using dough hook. A smooth batter will form, add remaining 1 cup AP flour and knead for 10 minutes.
This is a sticky dough and the dough will stick to bottom of bowl. Use a scraper to transfer dough to a lightly floured work surface and knead dough, adding more bread flour as needed to prevent sticking, until smooth and elastic, about 4 minutes (Note 1). Put the dough in a lightly greased large bowl, cover the bowl with plastic wrap, and let the dough rise until it's nearly doubled in size, about 1 hour.
On a working surface sprinkled with flour turn the dough out. Fold a couple of times and cut the dough in half, then each half into 4 or 8 equal pieces, depending on how big a piece of bread you want (See Note 2).
Shape each piece into a ball by rolling on surface under your palm or use both hands and set on a baking sheet 2 inches apart. Tent the balls with lightly greased plastic wrap, and allow them to rest for 30 minutes.
Preheat the oven to 500°F. If you have a pizza stone, set it on the lowest rack or oven floor. If you're be using a upside down sheet pan, position a rack in the middle of the oven.
Prepare the glaze:
Combine the flour, baking soda, sugar, oil, and water in a small saucepan over medium heat, whisking constantly, until slightly thickened, about 3 minutes. Let cool.
Form the dough:
Sprinkle the wheat bran over your work surface (or use AP flour). Working with one piece at a time, gently press and stretch each dough ball into 9x4 inch oval pillow shapes. Do not use a rolling pin, it will deflate the dough. Press and pull using your fingers. Let rest for 10 minutes uncovered.
Brush half the glaze on top of the dough. Dip your fingers into a small bowl of water. Using your fingers (excluding thumbs) press continuous, lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough. Repeat making several parallel indentations on top. Sprinkle with half the seeds.
Bake the dough:
Carefully lift and stretch each dough lengthwise before placing dough onto the baking stone 4 inches apart. Repeat with as much dough as you can fit on baking sheet. Bake for 8 minutes, until it's golden brown. If you're not using a stone, place the bread on the upside down baking sheet and bake it on your oven's middle rack. Remove the bread, and cool it on a wire rack.
Repeat the shaping and baking process for remaining dough.
Serve warm, or at room temperature. Traditional accompaniments are olives, tomatoes, cucumbers, and feta cheese or honey served with hot tea.
Notes
This is a loose, sticky dough and before proofing I typically will use another 1/2 cup of bread flour to knead and form into a ball to proof.
This recipe can make 4 large, long flatbreads, 8 medium or 16 individual pieces.
Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Pinterest: Pinterest: silkroadrecipes
Instagram: Instagram: silkroadrecipes
Facebook: Facebook: SRRecipes
Email: [email protected]
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