barbari (iranian flat bread)

this flat bread recipe is adapted from here.

ingredients:

  • 375 g flour (type 550)
  • 20 g fresh yeast
  • 250 ml lukewarm water
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tbsp olive oil
  • 1 egg, beaten (for glazing)
  • sesame seeds for sprinkling

crumble yeast in a large bowl, sprinkle with sugar. add water and stir a few times to dissolve the yeast. add 150 g flour and mix until smooth. let it stand for about 20 minutes, it should puff slightly.

mix salt with remaining flour. add olive oil and flour mix to the sponge (n.b. is this sponge? or already poolish? i have no idea.). using a wooden spoon, mix for about 5 minutes. form dough into a ball, brush lightly with oil, then cover the bowl with a towel and let the dough rise for about 2 hours.

preheat oven to 220°. line a baking tray with parchment paper. place the dough on top and flatten to about an inch in thickness. brush the beaten egg onto the surface. using the back end of a wooden spoon (which should be dipped in oil) punch holes in the dough. sprinkle with sesame seeds and bake for about 20 minutes.

barbari, featuring on the right side the most dangerous knife in our kitchen (warning: this link contains blood)

6 thoughts on “barbari (iranian flat bread)”

  1. dankeschön – eine wirklich gute übersicht zum einstieg. im brotbacken bin ich ziemliche anfängerin, ich denke als nächstes werde ich mir da mal ein buch für ein bisschen grundlagenwissen anschaffen…

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