BARBARI BREAD - NAN-E BARBARI
Barbari bread is a Middle Eastern flat-bread, about 1-1 1/2" thick and either round or oval. From an online site.
Provided by Molly53
Categories Yeast Breads
Time 6h12m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in 1/4 cup warm water.
- Add sugar and set aside for 10 minutes.
- Pour yeast mixture in large bowl or food processor, add remaining warm water, and salt--mix well.
- Gradually add flour while stirring constantly.
- After flour has been added, knead by hand, adding more of the flour if needed until the dough is not sticky.
- Pour oil in a large bowl and place dough in bowl.
- Cover with a clean damp towel and let rise 4 hours in warm, dark place without moving.
- Punch air out while dough is in the bowl.
- Flip dough over and return to bowl.
- Cover with new damp towel and allow to rise until double.
- Place cookie sheet in center of oven and preheat to 500°F.
- Divide dough into 11 parts, each piece about 5 inches in diameter.
- Dust a tray with corn meal and place loaves on tray.
- With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds.
- Put loaves on the cookie sheet, corn meal side down, and bake sesame side up for 8 minutes in oven.
- Turn bread over and bake corn meal side up for 4 minutes in closed oven.
- Remove loaves from oven.
- Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.).
Nutrition Facts : Calories 176.9, Fat 3.5, SaturatedFat 0.5, Sodium 119.2, Carbohydrate 31.5, Fiber 1.4, Sugar 0.3, Protein 4.4
BARBARI (A PERSIAN BREAD)
Nan-e Barbari is a popular Persian flatbread. It is often eaten with salty soft cheese such as feta with herbs (sabzi) or jam and a cup of tea for breakfast. It is similar to Armenian matnakash bread. I made this once for my Iranian boyfriend's parents and they approved :)
Provided by Sephardi Kitchen
Categories Yeast Breads
Time 2h30m
Yield 2 loaves, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the yeast with the sugar in 1/2 c water, let sit a few minutes to proof (foam).
- Mix bread flour, baking powder and salt together. Make a well in the flour, and slowly incorporate the yeast mixture, and then the remaining 1 cup of water.
- Knead 15 minutes on a lightly floured surface until smooth and elastic.
- Divide dough into 2 round pieces.
- Sprinkle a large baking sheet with cornmeal, transfer the dough to it. Lightly cover and place in a warm place until doubled in bulk (~1.5 hours).
- Meanwhile, bring the glaze ingredients to a boil, let cool. Brush lightly over the dough.
- Now for the tricky part! Dip your fingers into the glaze, and punch the dough down with the edges of your hands to form several long parallel ridges along the dough.
- Brush the dough with the glaze again, sprinkle with sesame seeds or poppy seeds. Preheat oven to 375°F.
- Carefully stretch the dough lengthwise (it should be approximately 8 inches wide and 18 long-- I never measured it!) until it is about 1/4-1/2" thick.
- Bake 25-30 minutes, or until golden. The bread should be slightly flexible when done. If you overcook it (as I did in my first attempt- by 8 minutes), it will turn out more like ciabatta-- still good!
- Good luck!
Nutrition Facts : Calories 136.5, Fat 0.6, SaturatedFat 0.1, Sodium 332.4, Carbohydrate 28, Fiber 1.7, Sugar 0.8, Protein 4.7
BARBARI BREAD (NAN-E BARBARI)
Barbari bread is at its best eaten fresh, as you would a French baguette.
Provided by Najmieh Batmanglij
Yield 4 loaves
Number Of Ingredients 10
Steps:
- In a wide mixing bowl, dissolve the yeast in 3 cups/720ml warm water. Add the sugar and set aside for 10 minutes.
- Add the salt to the yeast mixture and mix well. Gradually add the flour and stir constantly. When 6½ cups/650g flour have been added and you have a sticky dough, add 1 tablespoon oil and mix for 2 minutes. Transfer the dough to a floured counter and knead for about 15 minutes, adding the rest of the flour if necessary, until the dough is no longer sticky.
- Lift the dough in the mixing bowl and pour 3 tablespoons oil into it, then turn the dough in the oil so it is coated all over. Cover the entire bowl with a clean damp dish towel and allow the dough to rise for 4 hours, without moving it, in a warm place (I use the oven with just the light on, or a pantry).
- Punch the air out of the dough while it is still in the bowl and flip it over. Cover again with the damp towel and allow to rise 2 for more hours.
- Place a baking stone in the lower level of the oven and preheat the oven to 500°F (260°C) for at least 20 minutes.
- In a small bowl, mix together the egg and yogurt until smooth.
- With oily hands, divide the dough into 4 balls. Place each ball on a lightly oiled surface. Use an oiled rolling pin to roll each ball out to an approximately 11in x 6in/28cm x 15cm oval shape. Place the loaves on an oiled surface, cover with the towel, and leave at room temperature for 20 minutes.
- Dust a baker's peel with cornmeal and transfer a loaf to it. Brush the egg wash and make dents along the length of the top of the loaf, then sprinkle the seeds on top.
- Immediately slide the dough onto the hot baking stone in the oven, cornmeal side down, and bake for 8 minutes. Turn over and bake for 2 minutes longer.
NAN-E BARBARI
Nothing beats fresh-out-of-the-oven barbari. This classic Persian flatbread is common all over Iran and a staple on the breakfast table, usually served with cheese, herbs, walnuts or jam and honey. It's a bit crispy on the outside and so fluffy on the inside. The bread's special flavor comes from the baking soda and flour glaze that's brushed on before baking. In Persian bakeries, the bread is traditionally formed into a long oval loaf and cooked in a wood-fired oven. The home baker can make a smaller oval to fit in a standard oven.
Provided by Food Network Kitchen
Time 2h10m
Yield 1 loaf (8 servings)
Number Of Ingredients 9
Steps:
- For the dough: Mix the olive oil, yeast, sugar, 1 1/2 teaspoons salt and 1 1/2 cups warm water in a large bowl. Add the flour 1 cup at a time and mix using a wooden spoon until the dough is fully incorporated and there are no bits of flour visible, 5 to 10 minutes. The dough will be sticky. Cover the bowl with plastic wrap, place in a draft-free spot and let the dough rise for 1 hour.
- Uncover the dough, transfer it to a well-floured surface and dust the top with 1 tablespoon flour. Flip the dough using a bench scraper and use your hands to shape it into a ball. Cover with a kitchen towel and let it rise for 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- For the glaze: While the oven is heating, mix the flour, baking soda and 1/2 cup water in a small pan. Bring to a simmer and cook, stirring occasionally, until the mixture thickens and reaches the consistency of ketchup, 3 to 5 minutes. Turn off the heat and let it cool to room temperature.
- Transfer the dough to a large baking sheet lined with parchment paper. Spoon the glaze over the dough and use your hands to spread the dough into a roughly 12-by-16-inch oval or rectangle that's about 1 inch thick. Using your fingertips, make rows of indentations on the dough lengthwise to form lines. Sprinkle with the sesame seeds and nigella seeds.
- Bake until the bread is fully cooked and golden on the top, about 25 minutes. Cover loosely with a kitchen towel for 10 minutes before serving.
IRANIAN BARBARI BREAD
The right bread to serve with a Middle Eastern meal. The sesame seeds (barbari in Iran) and the oil give the bread its delicate flavor.
Provided by Olha7397
Categories Yeast Breads
Time 40m
Yield 2 breads
Number Of Ingredients 6
Steps:
- Dissolve the yeast in the warm water. Add the salad oil and stir. Add the flour a little at a time, stirring and mixing until you have a well blended, manageable dough.
- Place the dough in a large, oiled bowl, cover, and place in a warm area to rise for 1 hour.
- Take the dough, knead it a couple of times and divide in two. Oil 2 baking sheets, and with your hands flatten the shape the 2 pieces of dough into 2 oblong loaves, 1/4 inch thick. With the edge of your hand make 3 ridges lengthwise on the surface of the dough.
- Brush with the melted butter and sprinkle the sesame seeds on top. Cover with a towel and let rise in a warm place for 30 minutes.
- Bake for about 20 minutes until golden. Serve warm immediately. Or, later, reheat the breads by wrapping them in foil and placing in a hot oven for 5 to 10 minutes. Yield: 2 breads. Do not freeze.
- Breads Of The World.
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HOT BREAD KITCHEN'S NAN-E BARBARI (PERSIAN FLATBREAD)
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4.8/5 (74)Total Time 2 hrs 5 minsServings 2Calories 250 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the water, yeast, flour, and salt until well combined. Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you've made a smooth, fairly soft dough (about 5 to 8 minutes if kneading by hand). The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom., Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it's nearly doubled in size, about 1 hour., Transfer the dough to a lightly floured work surface. Gently deflate the dough, and divide it into two pieces., Shape each piece into a rough log about 9" long. Tent (gently cover) the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes., Preheat the oven to 450°F. If you have a pizza stone, set it on the lowest rack or oven floor. If you'll b
- To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside., Working with one piece at a time, gently deflate the dough and pat/flatten it into a 14" x 5" rectangle. If you're using a pizza stone, transfer the dough to a semolina-dusted surface (a baker's peel is helpful here) or a piece of parchment paper. If you're not using a pizza stone, transfer the rectangle to a parchment-lined or lightly greased baking sheet., Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough., Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds., Slide the bread onto the stone and bake it for 15 to 18 minutes, until it's golden brown. If
- Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.
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