Barbari bread

This Persian Barbari bread is easy, baker friendly and does not require any prior baking experience and we have tweaked the recipe from King Arthur’s baking website to give it a twist of our own! 

Our passion for baking bread does not end and trying out different types of bread at home has always been a surreal experience. Right from the time we first placed an order for nutritional yeast rather than active dry yeast! 

You can either bake this Barbari bread on a pizza steal or just your baking tray! Served with kebabs, this bread is heavenly fresh out of the oven

Procedure:

• Dissolve the yeast by pouring the lukewarm water in a bowl, sprinkle the yeast and the sugar/honey, and stir to combine.
• Let this stand for about 5-10 minutes until you see a frothy layer across the top (This means the yeast is active and ready to use) . 
• If you do not see the frothy layer after about 10 minutes, the yeast has likely expired and you would need to purchase a new yeast.

• Mix all the dry ingredients in a separate large bowl – Take the flour, salt and mix this well using a fork (aerate the dry ingredients)
• Make a well in the center of the flour mix, pour the yeast mixture and using a wooden spoon or rubber spatula mix this well until a shaggy dough is formed that is difficult to mix further 
• Turn this dough into a floured work surface and knead by hand for about 8-10 minutes  
• If the dough seems very sticky, add a teaspoon of flour at a time until the dough starts to take shape. You would have finished kneading the dough when it is soft, smooth and the holds a ball-shape
• Let the dough now rise until it doubles in size, which would take about an hour. Place the dough in a well oiled bowl, cover with plastic wrap and leave in a warm place (oven with light ON in colder weather places or leave on the kitchen counter)
• Transfer the dough onto a lightly floured work surface or your kitchen countertop. Gently deflate the dough (Punch!) 
• Shape the dough into a rough long log about 10 inches. Cover with plastic wrap or a tea towel and let it rest for about 30 minutes
• Preheat the oven to 450F
• For preparing the glaze, combine the flour, sugar, oil and water in a small saucepan over low heat until the mixture thickens. Remove the glaze from the heat and place aside 
• To work with your bread, gently deflate the dough and flatten it into 15×5 rectangle shape, the thickness of the bread would be about an inch. 
• Transfer the rectangle shaped dough to a well oiled baking tray or a semolina dusted pizza stone 
• Using the handle of a long wooden spoon press the dough lengthwise creating grooves to the dough! Press firmly but do not cut the dough 
• Spread the glaze over the dough, sprinkle the sesame seeds 
• Place the baking tray along with the dough in the oven & bake the bread for about 15 -18 minutes until golden brown.
• Remove the bread, cool over a rack and serve with hot kebabs

PRO TIP

• Cover the leftover bread in a muslin cloth at room temperature and consume within 2-3 days or freeze for about a week, thaw and room temperature & devour
• Use a pizza stone if you have and place it on the lowest rack on the oven (Alternately, for this recipe I have used a well oiled baking tray and placed in the middle of the oven for best results)

Go check out https://whenyourhungry.com/category/bread/ for some more bread recipes

You know what else will go with this, that’s right something to dip this Barbari Bread in. Hummus would be a great dipping option. Do check out our Roasted Red Pepper Hummus by clicking on the link below

Roasted Red Pepper Hummus – When You’re Hungry (whenyourhungry.com)

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