Persian Flatbreads Food
BARBARI | A PERSIAN FLAT BREAD RECIPE
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 with any number of accompaniments like cheese, fruit, cream and nuts.
Provided by Azlin Bloor
Categories Bread
Time 3h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 310 kcal, Carbohydrate 65 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Sodium 583 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
IRANIAN FLATBREAD
Years a go I got this recipe from my best friends mom whose husband was Iranian. She made this lovely bread often from memory and did not have a written recipe. Because I could never get enough of it, I watched her make it one day and wrote it out. It is wonderful for dipping into stews and eating with bowls of soup. I love the left overs for breakfast the next day, if there are any, warmed in the microwave with butter and jam. It is easy and simple to make and pure heaven to eat!
Provided by Lynn302
Categories Breads
Time 16m
Yield 2 slabs, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the dry ingredients in a bowl. I use my kitchenaid. Slowly add the warm water and mix to a dough consistency.
- Knead 5-10 times on a floured board and place back in bowl to rise in a warm place. I oil the bowl first to keep from sticking.
- Allow to rise in a warm place for about an hour.
- Preheat oven to 500 degrees.
- Divide dough in half and roll out each piece into a rectangular slab approximately 1/4 - 1/2" thick.
- Bake in preheated 500 degree oven on the top shelf until nicely browned. Flip over to the other side and do the same. Repeat with the second slab. I brush with a small amount of melted butter to keep soft. Cover with a tea cloth to keep warm until ready to eat.
PERSIAN FLATBREADS
Sesame seeds make a crisp topping for this soft and chewy flatbread. Recipe from Canadaian Living Light and Healthy cookbook.
Provided by Leona L.
Categories Breads
Time 1h
Yield 3 Large loaves, 12 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, dissolve sugar in water, sprinkle yeast over top and let stand 10 mins.
- Using wooden spoon, stir in 3 cups of the flour, marg or butter and salt, beat until smooth.
- Add enough of the remaining flour to form soft dough.
- Turn out dough onto lightly floured surface, knead for about 10 mins or until smooth and elastic.
- Place dough in greased bowl, turning to grease all over.
- Cover with plastic wrap or damp tea towel.
- let rise in warm place for about 1-1/4 hours or until doubled in bulk.
- Punch down dough and divide into 3 portions.
- Form each portion into ball.
- Place on lightly floured surface and sprinkle with flour.
- Cover and let stand for 20 minutes.
- Stretch and roll out each portion of dough into 16 inch long oval.
- Place on ungreased baking sheets.
- Using side of hand make ridges 1 inch apart down length of each oval.
- Brush each loaf with milk and sprinkle with sesame seeds.
- Let stand for 15 mins.
- Bake in 375 oven for 25-30 minutes or until golden brown.
- Remove from baking sheets and let cool on wire racks.
- Makes 3 large flatbreads (each flatbread serves 4 to 6, depending on use).
Nutrition Facts : Calories 241.8, Fat 5.1, SaturatedFat 0.8, Sodium 337.3, Carbohydrate 42.5, Fiber 1.7, Sugar 2.2, Protein 5.9
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- In the bowl of a standing mixer fitted with the dough hook, combine 2 cups of lukewarm water with the yeast and let stand for 5 minutes. Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed until a loose dough forms. Increase the speed to medium-high and mix until the dough is supple and smooth, about 6 minutes. Transfer the dough to a lightly floured work surface and knead for 1 minute. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in volume, about 1 hour.
- Punch down the dough and form into 2 ovals. Transfer the ovals to an oiled baking sheet, cover with a sheet of oiled plastic wrap and let rise for 1 hour.
- Meanwhile, in a small saucepan, combine the all-purpose flour with the sugar, 1 teaspoon of vegetable oil and 1/2 cup of water. Cook the flour paste over moderate heat, whisking, until thickened, about 2 minutes. Let the flour paste cool.
- Preheat the oven to 450° and set a pizza stone on the lowest rack. Let the stone heat for at least 30 minutes. Generously sprinkle a pizza peel with semolina. Punch down 1 piece of the dough and transfer it to a lightly floured work surface. Press the dough to a 14-by-5-inch rectangle, then transfer to the peel; shake the peel lightly to make sure the dough doesn’t stick, adding more semolina if necessary. Using your fingers, press 5 deep lengthwise ridges into the dough. Rub about one-third of the flour paste over the surface and sprinkle with half of the nigella and sesame seeds. Slide the dough onto the hot stone and bake for about 18 minutes, until golden and risen. Repeat to make the second loaf (there will be some paste leftover). Serve warm.
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