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.
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).
More about "barbari a persian flat bread food"
BARBARI BREAD (PERSIAN FLATBREAD) - YOUTUBE
Web Apr 19, 2021 Barbari Bread (Persian Flatbread) Silk Road Recipes 794 subscribers Subscribe 1.9K views 1 year ago Barbari is a chewy, soft Persian flatbread, and clearly a beautiful Persian...
From youtube.com
Author Silk Road RecipesViews 2.5K
From youtube.com
Author Silk Road RecipesViews 2.5K
PERSIAN FLATBREAD RECIPE - FOOD & WINE
Web Dec 6, 2013 Ingredients 2 1/4 teaspoons active dry yeast (1 packet) 4 cups bread flour, plus more for kneading Salt 1 teaspoon vegetable oil, plus …
From foodandwine.com
3/5 (2)Total Time 4 hrsCuisine Persian
From foodandwine.com
3/5 (2)Total Time 4 hrsCuisine Persian
BARBARI - AN IRANIAN FLATBREAD - LYDIA'S FLEXITARIAN KITCHEN
Web Jan 1, 2019 Barbari is an Iranian style flatbread also called Persian flatbread. It’s a little bit thicker than a normal flat bread. What makes it distinctive is the paste of flour and oil spread on top before baking and …
From lydiasflexitariankitchen.com
From lydiasflexitariankitchen.com
PERSIAN BARBARI BREAD + VIDEO | SILK ROAD RECIPES
Web Apr 19, 2021 Barbari bread is one of several types of yeast-risen Persian flatbread. The texture is soft and chewy, and it has a wonderful flavor. Of all the Iranian flatbreads, barbari loaves are the thickest and longest. The …
From silkroadrecipes.com
From silkroadrecipes.com
HOT BREAD KITCHEN'S NAN-E BARBARI (PERSIAN FLATBREAD)
Web Flatbread Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread) Courtesy of Hot Bread Kitchen 81 Reviews 4.7 out of 5 stars This chewy, flavorful flatbread, brushed with an interesting oil-and-flour glaze and topped with …
From kingarthurbaking.com
From kingarthurbaking.com
EASY PERSIAN BARBARI BREAD • UNICORNS IN THE KITCHEN
Web Mar 24, 2020 To make barbari, you need all purpose flour. You can also use half whole wheat and half all purpose flour if desired. Salt You need 7 grams of salt for this recipe. This bread has a bit of a salty taste so don’t …
From unicornsinthekitchen.com
From unicornsinthekitchen.com
BARBARI | نون بربری
Web Jun 21, 2016 Cuisine: Persian Ingredients For The Dough 2 ¼ tsp active dry yeast ¾ tsp granulated sugar 2 cups water (divided) 4 ¼ cups Bread flour for the dough plus ⅓ cup flour for the work surface 2 tsp kosher salt …
From persianmama.com
From persianmama.com
BARBARI BREAD RECIPE: 3 TIPS FOR MAKING PERSIAN FLATBREAD
Web May 6, 2023 What Is Barbari Bread? Barbari bread, also known as nan-e barbari or noon barbari, is a leavened Iranian flatbread brushed with roomal (the flour glaze responsible …
From masterclass.com
From masterclass.com
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the ⅔ cup of warm water with the sugar, and stir to dissolve. Sprinkle the [active dry yeast](https://www.masterclass.com/articles/dry-yeast-vs-fresh-yeast) on top, and allow it to foam up, 5 minutes.
- 2. Add the bread flour and salt to the mixing bowl, and mix on low speed until a sticky, shaggy dough forms. Increase the speed and continue to [knead](https://www.masterclass.com/articles/how-to-knead-dough) until the dough begins to pull away from the sides of the bowl.
- 3. Grease a large bowl with a bit of olive oil. Transfer the dough to the bowl, and cover it with plastic wrap or a clean kitchen towel. Let it rise at room temperature until it doubles in size, about 1 hour. Line an edgeless baking sheet with parchment paper, sprinkle it lightly with bread flour, and set it aside.
- 4. Once the dough has doubled, punch down in the bowl, and turn the dough out onto a lightly floured work surface. Form the dough into an oblong shape, and transfer it to the baking sheet for a second rise.
BARBARI BREAD RECIPE (A PERSIAN FLATBREAD) - LINSFOOD
Web Jul 14, 2022 Barbari, crisp on the outside, light and airy on the inside is a favourite, traditional Persian flat bread. It is a popular bread for breakfast in Iran, and is served …
From linsfood.com
5/5 (58)Total Time 3 hrs 30 minsCategory BreadCalories 310 per serving
From linsfood.com
5/5 (58)Total Time 3 hrs 30 minsCategory BreadCalories 310 per serving
HEALTHY PERSIAN BARBARI BREAD - THE DELICIOUS CRESCENT
Web Mar 18, 2016 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. Add the bread flour, salt and …
From thedeliciouscrescent.com
From thedeliciouscrescent.com
BARBARI BREAD (PERSIAN FLATBREAD) - NOMNOMWOW
Web Aug 2, 2022 A food blog with fresh, zesty recipes. About; Recipes; Cookie Policy; Menu
From nomnomwow.com
From nomnomwow.com
8 AWESOME TYPES OF PERSIAN BREAD RECIPE - PERSIANGOOD
Web Sep 4, 2021 Barbari bread is a great traditional kind of Persian bread and you will fall in love with this awesome item of food. Barbari is nourishing and delicious. These two …
From persiangood.com
From persiangood.com
NAN-E-BARBARI (PERSIAN FLATBREAD) – ANTHROCHEF
Web Mar 3, 2019 NAN-E-BARBARI For Dough: 400g AP Flour 100g whole wheat flour 2 1/4 teaspoons dry yeast (or one packet) 1 3/4 cup warm water 1 tablespoon olive oil 1 …
From anthrochef.com
From anthrochef.com
NAN E BARBARI | PERSIAN FLATBREAD | KAREN'S KITCHEN STORIES
Web Oct 13, 2019 This Nan e Barbari is a delicious leavened flatbread that is coated in seeds and baked on a heated stone in a super hot oven to replicate a wood fired oven. …
From karenskitchenstories.com
From karenskitchenstories.com
BEST NAN E BARBARI RECIPE - HOW TO MAKE HOMEMADE PERSIAN …
Web Mar 15, 2016 Ingredients The Dough 2 1/4 teaspoons yeast 2 cups lukewarm water 4 cups durum wheat flour 2 teaspoons sea salt Olive oil The Glaze and Toppings 2 teaspoons …
From food52.com
From food52.com
BARBARI BREAD {A EASY PERSIAN BREAD TO MAKE}
Web Aug 3, 2020 Instructions. 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 …
From seductioninthekitchen.com
From seductioninthekitchen.com
BARBARI BREAD (PERSIAN FLATBREAD) - THE MEDITERRANEAN DISH
Web Barbari bread: a traditional Persian flatbread finished with sesame & nigella seeds. This easy homemade bread recipe looks stunning on the table and goes well with breakfast, …
From themediterraneandish.com
From themediterraneandish.com
DELBAR OPENS IN ALPHARETTA ON OLD MILTON PARKWAY FOR PERSIAN AND ...
Web 2 days ago Chef Fares Kargar opens the long-awaited Alpharetta location of his popular Inman Park Persian restaurant, Delbar Middle Eastern, Wednesday, May 10. Taking …
From atlanta.eater.com
From atlanta.eater.com
BARBARI - TRADITIONAL IRANIAN BREAD RECIPE | 196 FLAVORS
Web Barbari is a traditional Iranian flatbread. Its shiny crust is due to the romal, a mixture of baking soda and flour that is diluted in water. Prep Time 30 mins Cook Time 30 mins …
From 196flavors.com
From 196flavors.com
TOOT, PLYMOUTH: ‘A VERY GOOD TIME INDEED’ - RESTAURANT REVIEW
Web 1 day ago Jay Rayner. , 46 Mayflower St, Plymouth PL1 1QX (01752 223736). Starters £5.95, mains £12.50-£17.50, desserts £5.95, wines from £21.50. Shortly after the …
From theguardian.com
From theguardian.com
BARBARI BREAD - WIKIPEDIA
Web Barbari bread ( Persian: نان بربری, romanized : nân-e barbari) is a type of yeast leavened Hazara flatbread. It is one of the thickest flat breads and is commonly topped with …
From en.wikipedia.org
From en.wikipedia.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love