Barbari Bread by bengingi

bengingi

Barbari Bread

cook:

3 h

2 barbari breads

Introducing Barbari Bread: Get ready to experience the irresistible flavors of this Iranian flatbread that will leave you craving for more. Made with a traditional dough, it's generously topped with nigella and sesame seeds, creating a delightful combination of textures and tastes. Baked on a hot stone, it comes out with a crispy outer crust and a soft, airy inside. You can enjoy this scrumptious bread just as it is, relishing the nutty goodness of the seeds. Or, take it up a notch and create a quick and satisfying sandwich called "noonopaneer." Simply layer feta cheese, juicy tomatoes, crisp cucumbers, and fragrant basil between two slices of warm Barbari bread. It's a flavor explosion you won't want to miss! Whether you're a bread enthusiast or looking to impress your guests, Barbari bread is a true culinary masterpiece. Treat yourself to this classic Iranian recipe and indulge in the deliciousness that comes straight from the baking stone to your plate.

Ingredients

bread
• 500 gr flour
• 330 gr water
• 15 gr sugar
• 15 gr olive oil
• 10 gr yeast
• 10 gr salt
topping
• 100 gr water
• 100 gr flour
• Nigella seeds
• Sesame seeds

Directions

1.
In a bowl, add water, yeast, sugar, flour, olive oil and salt.
• 330 gr water
• 10 gr yeast
• 15 gr sugar
• 500 gr flour
• 15 gr olive oil
• 10 gr salt
2.
Knead manually for 10 min until it forms a smooth elastic dough.
3.
Round into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.
4.
When the dough has doubled in size, preheat your oven to 450F or 230C, with a baking stone/steel in the oven.
5.
Divide the dough into two pieces (if your baking stone/steel is big enough you can work with one the whole dough).
6.
Using your hands, flatten this dough into an oval shape, 1/2 inch in thickness. Cover with a towel and let it rest while you prepare the brushing mix (you don't need to proof the dough the second time, you will bake it right away after brushing).
7.
Prepare the brush mix by simply combine the water and flour in a pan. Cook on medium heat, stirring constantly until lightly thicken. Don't over cook it. Once it's not runny liquid anymore, shut of the heat.
• 100 gr water
• 100 gr flour
8.
Ready to shape! brush the dough with the brush mix and using your hands score the bread:
9.
Make a series of 12-15 parallel furrows running lengthwise along the oval, about 1/2 inch apart.
10.
Sprinkle some nigella and sesame seeds on top.
• Nigella seeds
• Sesame seeds
11.
Bake for 10-15 min or until it gets a brown golden color!
12.
YASSS!