Persian Flatbread Nan E Barbari Bread Bakers Food

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.

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!

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.