Barbari Bread Nan E Barbari 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.

NAN-E BARBARI

Steps:

• Stir together 2 cups lukewarm water and yeast in a stand mixer fitted with a dough hook.
• Add the bread flour and salt and mix on low speed until the flour is integrated. Increase the speed to medium-high and mix until the dough is elastic, about 6 minutes. The dough should be cleaning the sides of the bowl. Coat the inside of a large bowl with canola oil and transfer the dough to it. Cover the bowl with plastic wrap or put the whole bowl in a large plastic bag and let rest at room temperature until the dough is softer than a firm balloon, is supple, and holds an indentation when pressed lightly, about 1 hour.
• Turn the dough out onto a lightly floured work surface. Divide the dough in half (each piece should weigh about 490 grams). Gently form each piece into a rectangle and perform a log roll. Loosely cover the pieces of dough with plastic wrap or a plastic bag and let rest at room temperature until the dough has risen and is supple, about 30 minutes.
• Meanwhile, combine the all-purpose flour, sugar, oil, and ⅓ cup cool water in a small saucepan. Cook the flour paste over medium heat, whisking, until bubbles form around the edges and it becomes thick and opaque, about 2 minutes. Set aside to cool.
• Put a pizza stone on the lowest rack of the oven and preheat to 450°. Let the stone heat up for at least 30 minutes.
• Line the back of a baking sheet with parchment. Put one piece of dough on the parchment; leave the other covered and in a cool place. Gently pulling the ends and pressing down on the dough, extend it into a 14x5-inch rectangle. Using your fingers, press 5 deep lengthwise ridges into the dough being sure not to break the dough. Rub half of the flour paste over the surface and sprinkle with half of the nigella and sesame seeds.
• Slide the dough and parchment onto the hot stone and bake until the bread has puffed up and is golden brown, about 18 minutes. Transfer the loaf to a wire rack, dispose of the parchment, and repeat the process to make the second loaf. Serve warm. Store any leftovers in an airtight plastic bag at room temperature for up to a couple of days.

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.

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 BREAD - NAN-E BARBARI

Steps:

• Dissolve yeast in 1/4 cup warm water.
• Add sugar and set aside for 10 minutes.
• Pour yeast mixture in large bowl or food processor, add remaining warm water, and salt--mix well.
• Gradually add flour while stirring constantly.
• After flour has been added, knead by hand, adding more of the flour if needed until the dough is not sticky.
• Pour oil in a large bowl and place dough in bowl.
• Cover with a clean damp towel and let rise 4 hours in warm, dark place without moving.
• Punch air out while dough is in the bowl.
• Flip dough over and return to bowl.
• Cover with new damp towel and allow to rise until double.
• Place cookie sheet in center of oven and preheat to 500°F.
• Divide dough into 11 parts, each piece about 5 inches in diameter.
• Dust a tray with corn meal and place loaves on tray.
• With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds.
• Put loaves on the cookie sheet, corn meal side down, and bake sesame side up for 8 minutes in oven.
• Turn bread over and bake corn meal side up for 4 minutes in closed oven.
• Remove loaves from oven.
• Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.).

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.

PERSIAN FLATBREAD NAN-E-BARBARI # BREAD BAKERS

Steps:

• In a jar, take around 50 ml lukewarm water. Add sugar and yeast to it. Stir it and let it rest until yeast froths.
• In a kneading bowl, take the flour, salt, activated yeast solution, and start mixing.
• Start kneading the dough by adding a little water at a time.
• After binding the dough, take the dough out on lightly floured surface.
• Add oil to the dough and continue to knead until dough becomes soft and non-sticky.
• Place the kneaded dough into a greased bowl and cover it with the kitchen towel.
• Let the dough rest until it becomes double in volume
• Meanwhile prepare the glaze. For the glaze, in a saucepan, take flour, sugar, butter and water. Cook the solution for 2 minutes and then switch off the flame. Keep the solution aside.
• Now punch the dough and divide it into two equal portions. Take one portion.
• Meanwhile keep the oven at 220 °C for preheating.
• Roll the dough into a rectangular sheet, approximately 13 inches long and 5 inches wide. Transfer it to a greased baking tray.
• Use your fingers to poke down the length of the loaf to make 5 ridges lengthwise.
• Rub half of the prepared flour paste on the dough. Sprinkle Nigella seeds on it.
• Let it rest for 10-15 minutes. Repeat the same process with other portion of the dough.
• Now bake the loaves in preheated oven for about 20 minutes or until the bread becomes golden brown.
• Once baked, transfer the baked bread to the cooling rack.
• Let it rest for 10 minutes and serve warm.

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.

NAN-E BARBARI

Steps:

• For the dough: Mix the olive oil, yeast, sugar, 1 1/2 teaspoons salt and 1 1/2 cups warm water in a large bowl. Add the flour 1 cup at a time and mix using a wooden spoon until the dough is fully incorporated and there are no bits of flour visible, 5 to 10 minutes. The dough will be sticky. Cover the bowl with plastic wrap, place in a draft-free spot and let the dough rise for 1 hour.
• Uncover the dough, transfer it to a well-floured surface and dust the top with 1 tablespoon flour. Flip the dough using a bench scraper and use your hands to shape it into a ball. Cover with a kitchen towel and let it rise for 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• For the glaze: While the oven is heating, mix the flour, baking soda and 1/2 cup water in a small pan. Bring to a simmer and cook, stirring occasionally, until the mixture thickens and reaches the consistency of ketchup, 3 to 5 minutes. Turn off the heat and let it cool to room temperature.
• Transfer the dough to a large baking sheet lined with parchment paper. Spoon the glaze over the dough and use your hands to spread the dough into a roughly 12-by-16-inch oval or rectangle that's about 1 inch thick. Using your fingertips, make rows of indentations on the dough lengthwise to form lines. Sprinkle with the sesame seeds and nigella seeds.
• Bake until the bread is fully cooked and golden on the top, about 25 minutes. Cover loosely with a kitchen towel for 10 minutes before serving.

NAN-E BARBARI

Steps:

• Directions
• Mix the water, yeast, flour, and salt until well combined and knead using your hands or a stand mixer until the dough becomes fairly soft and nearly does not stick to the bottom of a bowl.
• Put the dough in a greased bowl and let sit covered with a towel until it doubles in size, about 60-90 minutes.
• Deflate dough and form into a long 9"/ 23cm log and cover again, allowing to rise for at least 30 minutes.
• Make the glaze by heating all the ingredients in a saucepan or in a small bowl in the microwave in 10 seconds intervals until it thickens.
• Preheat oven to 230°C. Flatten the dough into a rectangle or oval shape (about 35x12cm) and then with a pastry brush or your fingers coat the top of the dough with the glaze. Use your finger to carve in lines along the long way then sprinkle toppings on top of the dough. Place bread in the oven on a low rack and bake for 15-18 minutes.

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.