Barbari A Persian Bread Food

BARBARI (A PERSIAN BREAD)

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!

PERSIAN FLATBREAD - BARBARI

Steps:

• Mix together flour and dry ingredients (salt and dry yeast) in a large bowl and make a well in the center. Mix together lukewarm water and oil and pour into the well. Knead ingredients together by hand for 5 to 10 minutes until a soft, smooth dough is formed. Place the dough in a greased bowl, cover with a kitchen towel and place in a warm draft-free location for about an hour after kneading. Punch down dough and divide it into 2 or 3 equal balls. Brush each ball lightly with olive oil on a lightly oiled (instead of floured) work surface to prevent sticking. Shape each ball into a large circle or rectangle about 1/2 to 3/4-inch thick. Place dough on a lightly greased baking sheet, cover with a towel and let rise in a warm, draft-free location for 20 - 30 minutes. Brush top of dough with olive oil. using a sharp knife or razor blade, cut 4 or 5 parallel lines running the length of the bread. If making a rectangular loaf, make cuts going in the opposite direction as well, forming small squares. Bake in a preheated 425F oven for approximately 15 minutes. Cut into small sections for serving. Makes 2 or 3 rounds. After brushing with oil and cutting the grooves, vary by sprinkling with seeds such as sesame, anise, fennel, caraway, etc.

PERSIAN FLAT BREAD (BARBARI)

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).

EASY PERSIAN BARBARI BREAD

Steps:

• Place the flour ,salt, sugar, butter and yeast in a bowl of a stand mixer with a dough hook.
• Turn the stand mixer on and set it on slow speed. Add the water slowly while the mixer is running.
• Once the dough comes together, turn the speed to medium and knead for 10 minutes.
• The dough will come together and will not be too sticky. Cover the bowl with a kitchen towel and let it sit for 10 minutes.
• Place the dough on a floured surface and divide it into two. Shape into balls and cover with a kitchen towel. Let the dough rise for 30 minutes.
• Meanwhile, make the glaze by mixing all the ingredients in a saucepan. Turn the heat to medium and bring it to simmer. Keep stirring until it thickens. This would take about 3-4 minutes. Set aside to cool.
• After 30 minutes, Place one of the balls on parchment paper. Flatten the dough using your hand into an oval shape. Using your finger (except the thumbs) make indentations on the bread. Brush with the glaze and top with sesame seeds. Transfer the parchment paper to a baking sheet, cover with plastic wrap and let it sit for another 30 minutes.
• Turn the oven on and preheat to 440°F. Once the oven is hot, uncover the baking sheet and place the bread in the oven. Bake for 18 minutes until golden and cooked. Let it sit for 10 minutes before you slice it.

NAAN-E-BARBARI/ NOON BARBARI/ BARBARI BREAD - PERSIAN/ IRANIAN FLAT BREAD

Steps:

• This bread dough is traditionally made by hand, but I always opt for the food processor, because it is easy on my wrists.
• Put the yeast, honey and the warm water in the food processor bowl and pulse a couple of times to mix, and allow the yeast to dissolve. Then add 1 1/4 cups of flour and pulse a couple of times so you have batter-like mixture. Leave this in the bowl for about 20 minutes.
• The mixture in the food processor bowl should be u201cspongyu201d looking by now. Mix the remaining flour, baking powder and salt in a large bowl. . Add this in two portions to the u201cspongeu201d and process until you have a pliable dough that comes away from the sides of the bowl.
• Turn out the dough onto an unfloured working surface. The dough might stick a little to your surface and if you find it difficult to work with this, lightly oil your work surface or use a dough scraper. Do NOT add flour!
• Hold the dough in both hands and flip it over and plop it down hard on your work surface while still holding it. Think of yourself beating your work surface with the dough while still holding on to it. The dough will stretch a bit and the other end will land on the work surface with a u201cthwackingu201d sound. Fold the dough in half away from you, and repeat this u201cthrowing/ plopping/ thwackingu201d motion a few times until your dough is really soft and smooth. Your dough should pass the window pane test.
• Shape the dough into a ball and place it in a bowl (you donu2019t need to oil the bowl, but you can lightly do so if you want), and cover. Let it rise until double in volume.
• Lightly flour your work surface. Turn out the dough onto it (do not knead) and divide it into four equal pieces (or two if you prefer). Shape each piece into a ball and place them apart on a sheet and cover with a towel and allow to rise for another hour or so, till double in volume.
• Work on one ball of dough at a time, keeping the others covered so they donu2019t dry out. Place a ball of dough on a lightly floured work surface and, using your fingers (lightly dust them with flour if you feel the need), lightly press out into an oval approximately 7u201d by 5u201d. Brush the entire surface of the dough well, with the u201cRoomalu201d or baking soda-flour glaze.
• Dip your fingers in the u201cRoomalu201d and then use them to form 4 lengthwise furrows. You can press down almost to the bottom, as the u201cfurrowsu201d will disappear once the dough rises. Sprinkle the Nigella seeds over the surface of the furrowed ovals.
• Pick up the furrowed oval piece of dough with your fingers by one end and transfer to a baking sheet dusted with semolina. The oval will elongate slightly when you pick it up. Otherwise, very gently stretch the oval from both ends making sure it is uniformly thick along its length and breadth. Allow the ovals to rise for about 30 to 40 minutes till theyu2019re nice and puffy.
• Bake them at 190C (375F) for about 30 minutes till theyu2019re done and golden brown. Serve them warm with cheese or a dip or just plain with a hot cup of coffee or tea. This recipe makes 4 small or 2 slightly larger Naan-e-Barbari.

BARBARI

Steps:

• Dissolve the yeast in ½ cup (100 ml) of warm water and set aside for 5 minutes.
• In a large bowl or the bowl of the stand mixer, mix the flour and the baking powder.
• Make a well and add the dissolved yeast. Mix everything by incorporating the water gradually. Then, add the salt.
• Knead the dough for 10 minutes, until it is homogenous and somewhat elastic.
• Divide the dough into 4 pieces. Place the pieces on a well-floured plate, cover and let rise in a warm place, away from drafts, for 90 minutes.
• Meanwhile, in a saucepan, mix all the ingredients for the romal then bring them to a boil and set aside to cool to a temperature of about 75 F (25˚C).
• On a well-floured work surface, flatten the dough pieces by dipping your hands in the romal so that the dough does not stick.
• Flatten the dough in order to obtain an oval shape and a thickness of about ¼ inch (0,5 cm).
• With the tip of your fingers (except the thumb) or using a long knife, make scratches on the surface of the loaves. Brush them generously with the romal then sprinkle them with sesame seeds.
• Let rise for another 45 minutes.
• Preheat the oven to 375 F (190˚C), then bake the bread for 30 minutes or until golden brown.

PERSIAN BARBARI BREAD RECIPE

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.

NAN-E-BARBARI - PERSIAN BREAD

Steps:

• Add the yeast to water and let it bubble up.. about 5 minutes
• Mix the salt into the 4 cups of flour and add to the yeast mix.
• Knead to a very smooth dough ( 6 - 7 minutes in a stand mixer) ( If kneading by hand - knead until your dough can stand the window pane test ; If the dough is a little sticky, apply flour to your hands and keep kneading... )
• Oil a bowl and put the dough in it, cover and let it rise for an hour, until double in volume.
• Next punch the dough down and divide into two parts. cover and let it rise again.
• While the dough is rising this time, make the roomal.
• Combine the flour, oil , sugar, with half a cup of water and mix it all in and cook it on low heat until it thickens. cover and let it cool.
• Preheat the oven to 450*F.
• Working each part of the dough separately, shape the dough into a rectangle and put it on a well oiled baking sheet.
• Make the ridges in the shaped dough, apply half of the roomal paste, sprinkle half of the sesame, nigella on it and bake for 15- 18 minutes.
• Repeat wit the second part of the dough!

BARBARI | A PERSIAN FLAT BREAD RECIPE

Steps:

• Pour 1/2 cup of the water into a large bowl (enough to take all the flour in later), and sprinkle the yeast all over. Stir and leave to work for 15 minutes.
• Sift the flour and mix the salt in.
• At the end of 15 minutes, tip the flour into the bowl of yeast, in about 3 additions, and using a wooden spoon, stir it all in, until you get a sticky dough.
• Now you need to knead the dough to get a smooth mix. You can do it in a tabletop mixer using a dough hook or by hand.

BARBARI BREAD (NAN-E BARBARI)

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.