Description
Barbari Bread is a traditional Persian flatbread known for its thick, soft texture and characteristic lengthwise grooves. This recipe uses a poolish starter for fermentation to develop flavor, followed by shaping, glazing, and baking at a high temperature to achieve its signature golden crust. Served warm or at room temperature, Barbari pairs wonderfully with olives, fresh vegetables, feta cheese, or honey alongside hot mint tea.
Ingredients
Poolish Starter
- 1 cup lukewarm water
- 1/4 tsp active dry yeast
- 1 cup all-purpose flour
Dough
- 2 cups lukewarm water
- 2 tsp active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 4 tsp salt
- 1 cup wheat bran (or all-purpose flour for work station)
- 1 cup all-purpose flour (divided: 1 cup for poolish, 2 cups for dough initial mixing, 1 cup added during kneading)
Glaze
- 2 tsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sugar
- 1/2 tsp vegetable oil
- 1/3 cup cool water
Toppings
- 1 tsp sesame seeds
- 1 tsp nigella (black onion seeds)
Instructions
- Prepare the Poolish Starter: In a large bowl, combine 1 cup lukewarm water and 1/4 tsp active dry yeast. Stir in 1 cup all-purpose flour until a smooth batter forms. Cover with plastic wrap and leave at room temperature for 16 to 24 hours to ferment and develop flavor.
- Make the Dough: Stir the fermented poolish into the bowl of a stand mixer. Add 2 cups lukewarm water, 2 tsp active dry yeast, 2 cups bread flour, 2 cups all-purpose flour, and 4 tsp salt. Using the dough hook, mix to create a smooth batter, then add the remaining 1 cup all-purpose flour. Knead in the mixer for 10 minutes until the dough is cohesive but sticky.
- Knead the Dough: Scrape the dough onto a lightly floured work surface and knead with floured hands for about 4 minutes. Add bread flour as needed to prevent sticking. The dough should be smooth and elastic. Place in a lightly greased large bowl, cover with plastic wrap, and let rise until nearly doubled in size, about 1 hour.
- Divide and Rest Dough: Turn the risen dough onto a floured surface. Fold it over several times using flour to keep hands dry, then shape into a round. Cut the dough in half, then each half into 4 or 8 equal pieces depending on desired loaf size. Form each piece into a ball and place on a baking sheet 2 inches apart. Cover lightly with greased plastic wrap and rest for 30 minutes.
- Preheat Oven and Prepare Baking Surface: Preheat your oven to 500°F (260°C). Place a pizza stone on the lowest rack or oven floor if you have one. If not, position an upside-down baking sheet on the middle rack to bake the bread on.
- Prepare the Glaze: In a small saucepan over medium heat, whisk together 2 tsp all-purpose flour, 1/2 tsp baking soda, 1/2 tsp sugar, 1/2 tsp vegetable oil, and 1/3 cup cool water. Stir constantly until mixture thickens slightly, about 3 minutes. Remove from heat and allow to cool.
- Shape Dough Pieces: Sprinkle wheat bran or all-purpose flour on your work surface. Gently stretch each dough ball into an approximately 9×4 inch oval shape using your fingers, avoiding rolling pins to keep the dough light and airy. Let the flattened dough rest uncovered for 10 minutes.
- Apply Glaze and Add Toppings: Brush half of the cooled glaze evenly over the dough surfaces. Dip fingers into water and press lengthwise grooves continuously into the dough without piercing through. Sprinkle half of the sesame and nigella seeds over the glazed dough.
- Bake the Bread: Carefully lift and stretch each loaf lengthwise and place on the hot pizza stone or upside-down baking sheet, maintaining about 4 inches between loaves. Bake for about 8 minutes or until the bread turns golden brown. Remove and cool on a wire rack.
- Repeat Baking for Remaining Loaves: Continue shaping, glazing, and baking the remaining dough pieces in the same manner until all bread is baked.
- Serve: Enjoy Barbari bread warm or at room temperature. Traditionally, serve with olives, tomatoes, cucumbers, feta cheese, or honey alongside hot mint tea for a classic Persian experience.
Notes
- The dough is very sticky; use plenty of flour on your hands and work surface to manage it effectively.
- You can cut the dough into 4 or 8 pieces depending on the preferred size of your Barbari bread loaves.
- Use either wheat bran or all-purpose flour on the work surface for dusting; wheat bran gives a more traditional texture and appearance.
- Do not use a rolling pin to shape the dough as it will deflate the air bubbles – stretch and press gently with your fingers.
- Ensure the oven and pizza stone or baking sheet are thoroughly preheated to get the characteristic crust.
- The glaze helps create the distinctive sheen and crispness on top of the bread.
