Barbari (Persian Flatbread)
User Reviews
3.3
6 reviews
Average
Barbari (Persian Flatbread)
Report
Barbari is a traditional Iranian flatbread. Its shiny crust is due to the romal, a mixture of baking soda and flour that is diluted in water.
Share:
Ingredients
- 2 lb flour
- 3 cups water more or less, at about 100 F / 40˚C, warm
- 6 teaspoons active dry yeast
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon sesame seed golden
For the romal
- 2 tablespoons flour
- 2 tablespoons baking soda
- ¾ cup water
Equipment
- Stand mixer
Instructions
- Dissolve the yeast in ½ cup (100 ml) of warm water and set aside for 5 minutes.
- In a large bowl or the bowl of the stand mixer, mix the flour and the baking powder.
- Make a well and add the dissolved yeast. Mix everything by incorporating the water gradually. Then, add the salt.
- Knead the dough for 10 minutes, until it is homogenous and somewhat elastic.
- Divide the dough into 4 pieces. Place the pieces on a well-floured plate, cover and let rise in a warm place, away from drafts, for 90 minutes.
- Meanwhile, in a saucepan, mix all the ingredients for the romal then bring them to a boil and set aside to cool to a temperature of about 75 F (25˚C).
- On a well-floured work surface, flatten the dough pieces by dipping your hands in the romal so that the dough does not stick.
- Flatten the dough in order to obtain an oval shape and a thickness of about ¼ inch (0,5 cm).
- With the tip of your fingers (except the thumb) or using a long knife, make scratches on the surface of the loaves. Brush them generously with the romal then sprinkle them with sesame seeds.
- Let rise for another 45 minutes.
- Preheat the oven to 375 F (190˚C), then bake the bread for 30 minutes or until golden brown.
Genuine Reviews
User Reviews
Overall Rating
3.3
6 reviews
Average
Other Recipes
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
Asian, American, Vegetarian, Vegan, gluten-free
5.0
(6 reviews)
