Iranian Flatbread Recipes
IRANIAN FLATBREAD
Years a go I got this recipe from my best friends mom whose husband was Iranian. She made this lovely bread often from memory and did not have a written recipe. Because I could never get enough of it, I watched her make it one day and wrote it out. It is wonderful for dipping into stews and eating with bowls of soup. I love the left overs for breakfast the next day, if there are any, warmed in the microwave with butter and jam. It is easy and simple to make and pure heaven to eat!
Provided by Lynn302
Categories Breads
Time 16m
Yield 2 slabs, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the dry ingredients in a bowl. I use my kitchenaid. Slowly add the warm water and mix to a dough consistency.
- Knead 5-10 times on a floured board and place back in bowl to rise in a warm place. I oil the bowl first to keep from sticking.
- Allow to rise in a warm place for about an hour.
- Preheat oven to 500 degrees.
- Divide dough in half and roll out each piece into a rectangular slab approximately 1/4 - 1/2" thick.
- Bake in preheated 500 degree oven on the top shelf until nicely browned. Flip over to the other side and do the same. Repeat with the second slab. I brush with a small amount of melted butter to keep soft. Cover with a tea cloth to keep warm until ready to eat.
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
More about "iranian flatbread recipes"
PERSIAN FLATBREAD RECIPE | FOOD & WINE
Directions. In the bowl of a standing mixer fitted with the dough hook, combine 2 cups of lukewarm water with the yeast and let stand for 5 minutes. Add the 4 …
From foodandwine.com
3/5
From foodandwine.com
3/5
- In the bowl of a standing mixer fitted with the dough hook, combine 2 cups of lukewarm water with the yeast and let stand for 5 minutes. Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed until a loose dough forms. Increase the speed to medium-high and mix until the dough is supple and smooth, about 6 minutes. Transfer the dough to a lightly floured work surface and knead for 1 minute. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in volume, about 1 hour.
- Punch down the dough and form into 2 ovals. Transfer the ovals to an oiled baking sheet, cover with a sheet of oiled plastic wrap and let rise for 1 hour.
- Meanwhile, in a small saucepan, combine the all-purpose flour with the sugar, 1 teaspoon of vegetable oil and 1/2 cup of water. Cook the flour paste over moderate heat, whisking, until thickened, about 2 minutes. Let the flour paste cool.
- Preheat the oven to 450° and set a pizza stone on the lowest rack. Let the stone heat for at least 30 minutes. Generously sprinkle a pizza peel with semolina. Punch down 1 piece of the dough and transfer it to a lightly floured work surface. Press the dough to a 14-by-5-inch rectangle, then transfer to the peel; shake the peel lightly to make sure the dough doesn’t stick, adding more semolina if necessary. Using your fingers, press 5 deep lengthwise ridges into the dough. Rub about one-third of the flour paste over the surface and sprinkle with half of the nigella and sesame seeds. Slide the dough onto the hot stone and bake for about 18 minutes, until golden and risen. Repeat to make the second loaf (there will be some paste leftover). Serve warm.
NAN-E BARBARI (PERSIAN FLATBREAD) RECIPE - FOOD & WINE …
Instructions Checklist. Step 1. Preheat the oven to 450°. In a small bowl, whisk the yogurt with the water. Advertisement. Step 2. On a large …
From foodandwine.com
5/5 (1)Category FlatbreadServings 8Total Time 40 mins
From foodandwine.com
5/5 (1)Category FlatbreadServings 8Total Time 40 mins
- On a large rimmed baking sheet, stretch and press 1 ball of the dough to a 14-by-5-inch rectangle. Using your fingers, press 5 to 6 deep lengthwise channels into the dough (slight tearing is okay). Brush the surface with some of the yogurt mixture and sprinkle with nigella and sesame seeds; season with salt, if using. Repeat on another baking sheet with the other ball of dough.
4 MOST POPULAR IRANIAN FLATBREADS - TASTEATLAS
Sheermal is a traditional Iranian flatbread made with maida flour, milk, saffron, and yeast. It is characterized by its strong saffron flavor and yellow color. The bread is traditionally baked in a tandoor oven and served warm, preferably with soups or meat dishes such as kebabs and curries. The name sheermal means milk bread, referring to one ...
From tasteatlas.com
Estimated Reading Time 3 mins
From tasteatlas.com
Estimated Reading Time 3 mins
THE MOST DELICIOUS IRANIAN CUISINE SHOULD NOT BE MISSED…
Kabab Torki (Iranian style, Turkish kebab – chicken or lamb mixed with vegetables such as onion, mushroom and bell pepper) Kabab Torki. Kabab Chenjeh: (pure juicy meat) Kebab chenje. Mahi Kabab: (Smoked or barbecued fish is popular in both northern “Caspian Sea” and southern “Persian gulf” part of Iran) Mahi Kabab.
From iran.1stquest.com
From iran.1stquest.com
HOW TO EAT BREAKFAST LIKE AN IRANIAN - CULTURE TRIP
The ultimate staple of a traditional Iranian breakfast is bread, which is bought fresh daily. Cities may have specific local varieties, but the three standard ones are: noon-e barbari, an long, oval shaped bread with deliciously chewy and doughy ends, noon-e sangak, wheat flatbread baked on rocks, and noon-e tâftoon, a large, round, white flatbread.
From theculturetrip.com
From theculturetrip.com
DIFFERENT TYPES OF BREAD IN IRAN - SURFIRAN
Taftoon Bread. Taftoon, Taftan, or Taftun is a leavened flour bread baked in Iran, Pakistan and India. Name of this bread is derived from “tafan” which stands for “heating”. It has been used and baked through history and was mentioned in Shahnameh; the Iranian national epics, for the first time. The traditional way of baking the bread ...
From surfiran.com
From surfiran.com
SANGAK: LONG, IRANIAN FLATBREAD - GOOD FOOD ST. LOUIS
September 21, 2018. Sangak looks more like a table runner than a piece of bread. The sheet of flatbread was longer before we nibbled away about six inches. Good stuff! Recently I came upon an Iranian bread at Jay’s International Market. The sheets of Sangak, made with whole wheat flour and sourdough, were almost 3 feet long!
From goodfoodstl.com
From goodfoodstl.com
HOT BREAD KITCHEN'S NAN-E BARBARI (PERSIAN FLATBREAD)
Nan-e Barbari from Hot Bread Kitchen. Preheat the oven to 450°F. If you have a pizza stone, set it on the lowest rack or oven floor. If you'll be using a baking sheet, position a rack in the middle of the oven. 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 ...
From kingarthurbaking.com
From kingarthurbaking.com
BARBARI - AN IRANIAN FLATBREAD - LYDIA'S FLEXITARIAN KITCHEN
Preheat the oven to 450°F/232°C and prepare two baking sheets by lining with parchment paper and sprinkling with semolina. Roll or form the dough into long ovals, using your baking sheets as a guide. Transfer the flatbreads to the prepared baking sheets. Dip your fingers in water and make 4 or 5 long parallel ridges in the dough.
From lydiasflexitariankitchen.com
From lydiasflexitariankitchen.com
A PERSIAN FLATBREAD RECIPE - MIDDLE EASTERN RECIPES - LINSFOOD
The Barbars refers to an indigenous ethnic group from the north eastern part of Iran, so bread baked by the Barbars is known as Barbari, by the Barbars or of the Barbars. Or Naan-e-Barbari, as bread in Farsi (the Persian language) is naan, or noon. Another theory maintains that Barbari is of Turkic origin. Of course, Turkic covers a wide range ...
From bestmiddleeasternrecipes.com
From bestmiddleeasternrecipes.com
BARBARI BREAD (PERSIAN FLATBREAD) - VIDEO | SILK ROAD RECIPES
Make the dough: Stir the poolish into bowl of a stand mixer and add 2 cups of lukewarm water, 2 teaspoons yeast, 2 cups bread flour, 2 cups all purpose flour, and salt. Mix using dough hook. A smooth batter will form, then add remaining 1 cup all purpose flour and knead in stand mixer for 10 minutes.
From silkroadrecipes.com
From silkroadrecipes.com
SANGAK RECIPE: HOW TO MAKE PERSIAN FLATBREAD - MASTERCLASS
Sangak Recipe: How to Make Persian Flatbread. Written by the MasterClass staff. Last updated: Mar 4, 2021 • 2 min read. Learn how to …
From masterclass.com
From masterclass.com
GLIMPSES OF BREAD MAKING IN IRAN - TEHRAN TIMES
Nan-e shirmal. Shirmal is a traditional Iranian flatbread made with maida flour, milk, saffron, and yeast. It is characterized by its strong saffron flavor and yellow color. The bread is traditionally baked in a tandoor oven and served warm, preferably with soups or meat dishes such as kebabs and curries. The name shirmal means milk bread ...
From tehrantimes.com
From tehrantimes.com
WHY IS ALL IRANIAN BREAD FLAT? - ASKANIRANIAN.COM
Flatbreads range from below one millimetre to a few centimetres thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals or cooked on a hot pan. For a comprehensive list of flatbreads in the Middle East, please follow this link to Wikipedia.
From askaniranian.com
From askaniranian.com
PERSIAN FLATBREAD - MY LILIKOI KITCHENMY LILIKOI KITCHEN
Preheat the oven to 450 degrees. Cover two large cookie sheets with parchment paper and dust very lightly with flour or fine semolina. Working with one piece at a time, gently deflate the dough on the cookie sheet. If making flatbread shape the dough into a …
From mylilikoikitchen.com
From mylilikoikitchen.com
EASY PERSIAN BARBARI BREAD • UNICORNS IN THE KITCHEN
Place flour, salt, sugar, instant yeast and butter in the bowl of a stand mixer with a dough hook. Start mixing on low speed and slowly add in the water. Keep mixing until the dough comes together. Turn the speed to medium and keep mixing for 10 minutes until the dough starts coming off the bowl and not sticky anymore.
From unicornsinthekitchen.com
From unicornsinthekitchen.com
IRANIAN FLATBREADS AND SPICED SWEET ROLLS YOU HAVE TO TRY
There’s a gluten-free, rice-flour-based flatbread, golden and flavored from saffron and resembling a small corn tortilla, inspired by the …
From latimes.com
From latimes.com
BARBARI BREAD RECIPE: 3 TIPS FOR MAKING PERSIAN FLATBREAD
Barbari Bread Recipe: 3 Tips for Making Persian Flatbread. Written by the MasterClass staff. Last updated: Dec 8, 2021 • 4 min read. Barbari bread—crowned with crunchy, aromatic seeds—is best straight out of the oven when the crackly, glazed crust gives way to billows of steam and fluffy crumb.
From masterclass.com
From masterclass.com
TASTE TRADITIONAL IRANIAN FLAVORS THROUGH THESE DISHES
One of the most traditional Iranian dishes, dizi sangi is a stew of lamb, tomatoes, potatoes, and various legumes cooked in a clay pot with a lump of fat. The liquid is poured into a bowl and eaten with shredded pieces of bread. Meanwhile, the remaining bits are mashed together (with or without the fat) in the pot, spread on flatbread, and ...
From theculturetrip.com
From theculturetrip.com
15 TRADITIONAL IRANIAN FOODS THAT WILL BLOW YOUR MIND
Kebab. Iranian kebab is a little different to what you’re probably used to. The bread comes in a bread basket with the meat on top and a cut-up raw onion and perhaps some basil on the side. The lack of sauces and veggies is made up for by the meat choice, though: chicken, lamb, brain (!), liver, mince, you name it.
From rucksackramblings.com
From rucksackramblings.com
LIST OF IRANIAN FOODS - WIKIPEDIA
Kabab barg: Barbecued and marinated lamb, chicken or beef. Kabab torsh: Traditional kebab from Gilan and Mazenderan, marinated in a paste of crushed walnuts, pomegranate juice, and olive oil. Kabab Bakhtyari: Mixture of barbecued fillet of lamb (or veal) and chicken breast. Chenje: Skewered and grilled cubes of meat.
From en.wikipedia.org
From en.wikipedia.org
BARBARI BREAD RECIPE - PERSIAN FLAT BREAD | EPERSIANFOOD
This thick flat bread can also be made at home; follow along with the recipes to prepare your own homemade bread and enjoy the taste and aroma of a Persian homemade bread. Noon Barbari Recipe. Dough Ingredients: Bread Flour: 4 + ¼ cups; Active Yeast: 2 + ½ Tsp. Lukewarm Water: 2 Cups; Sugar: ¾ Tsp. Salt: 2 Tsp. Glaze (Roomal) Ingredients ...
From epersianfood.com
From epersianfood.com
NAAN-E-BARBARI | TRADITIONAL IRANIAN FLAT-BREAD
Instructions. Take yeast, honey and the warm water in the food processor bowl and pulse a couple of times to mix, and allow the yeast to dissolve. Then add 1 ¼ cups of flour and pulse a couple of times so you have batter-like mixture. Leave this …
From icampinmykitchen.com
From icampinmykitchen.com
IRANIAN FLATBREAD RECIPE - FOOD NEWS
Nan-e Barbari (Persian Flatbread) Nilou Motamed, the former editor-in-chief of Food & Wine magazine and current “Top Chef” judge, learned this cheat for making the Persian flatbread called nan-e barbari from her mother. It’s super easy — just stretch and pull some previously frozen pizza dough on a baking sheet, brush with yogurt glaze, sprinkle with seeds and salt …
From foodnewsnews.com
From foodnewsnews.com
HOMEMADE IRANIAN BARBARI - FLAT BREAD RECIPE - YOUTUBE
Heghineh Cooking Show - Homemade Iranian Barbari Recipe http://heghineh.com/barbari/Subscribe http://youtube.com/heghineh1Instagram https://instagram.com/he...
From youtube.com
From youtube.com
TYPES OF IRANIAN BREADS - WHAT IS IRANIAN BREAD CALLED? | AMZING IRAN
Barbari bread is the thickest flat bread with approximately 70 centimeters long and about 25 centimeters wide. It is usually prepared with refined flour, baked plain or with sesame seeds with a crisp crust and light airy texture. The word “Barbari” means belonging to Barbar, and Barbar stands for a group of people who lived in the northeast of Iran, to be more precise the Hazara …
From amazing-iran.com
From amazing-iran.com
TOP 10 PERSIAN APPETIZERS AND SIDE DISHES - CHEETAH ADVENTURES
6-Kashk-e Bademjan. Kashk is a special dairy product made in Iran. It is made by boiling fat-free yogurt. Kashk has a salty and sometimes sour taste and is eaten with Ash (Iranian soup). Kashk e Bademjan is a traditional Iranian food containing eggplants, Kashk, and onions, making it a great vegetarian option.
From cheetah-adventures.com
From cheetah-adventures.com
BREAD IN IRAN: THE MOST COMMON IRANIAN BREADS
Persian breads might be categorized in different ways. Some Iranian bread is known by flour, such as wheat-based bread, barley-based bread, rice-based bread, etc. Persian naan can also be categorized by size and volume: Iranian flatbread or raised and semi-raised bread. The method of cooking is also spotted in categorizing Iran bread. For ...
From ghoghnos.net
From ghoghnos.net
PERSIAN FLATBREAD - BARBARI - BIGOVEN.COM
Persian Flatbread - Barbari 2 cups all-purpose flour 1 1/2 teaspoons dry yeast active or rapid 1 teaspoon salt 1 tablespoon olive oil 3/4 cup warm water For brushing: additional olive oil Mix together flour and dry ingredients (salt and dry yeast) in a large bowl and make a well in the center. Mix together lukewarm water and oil and pour into ...
From bigoven.com
From bigoven.com
PERSIAN FOOD PRIMER: 10 ESSENTIAL IRANIAN DISHES
Like all Persian stews, bademjan is thick and meant to be eaten over rice with a fork. A simple rice dish, Baghali Polo is made with saffron, green dill and fava beans. (Photo: Louisa Shafia) 3. Baghali Polo (Rice With Dill And Fava Beans) In Iranian cooking, rice can be prepared simply with butter and saffron, known as chelo.
From foodrepublic.com
From foodrepublic.com
IRANIAN FLATBREAD RECIPES ALL YOU NEED IS FOOD
1 pound button or cremini mushrooms (or a mixture), wiped clean and halved: 1/2 cup finely chopped parsley: 3 garlic cloves, finely grated: 2 teaspoons kosher salt (Diamond Crystal)
From stevehacks.com
From stevehacks.com
7 FANTASTIC PERSIAN BREADS AND HOW TO MAKE THEM
Then, put a spoon size dough on a pastry sheet and put it inside the oven for 20 minutes. When the bread is cooled down, you need to stuff it with whipped cream and put it in the refrigerator. After an hour, your dessert is ready. Every type of …
From blog.termehtravel.com
From blog.termehtravel.com
IRANIAN CUISINE - WIKIPEDIA
Retrieved 16 April 2018. Persian cuisine is characterized by the use of lime and saffron, the blend of meats with fruits and nuts, a unique way of cooking rice, and Iranian hospitality. Food is subtly spiced, delicate in flavour and appearance, and not typically hot or spicy.
From en.wikipedia.org
From en.wikipedia.org
NAAN SANGAK - PERSIAN FLATBREAD - THE CASPIAN CHEF
Cut the dough in half, keep covered in the same container and allow to sit at room temperature for 1 hour. Fill a baking sheet with pebbles (see notes below) and place on the lower rack of the oven. Preheat the oven to 500°F. You will need a small bowl of water, and a large flat plate that can be made wet.
From thecaspianchef.com
From thecaspianchef.com
SANGAK RECIPE: HOW TO MAKE PERSIAN FLATBREAD - FOOD NEWS
Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. About 45% of the flour used in Iran goes into making Sangak. It is made from wheat flour – 3 parts whole wheat to 1 part white flour. The dough is a mild sourdough. A portion of dough saved from the previous day is used to leaven the current day’s dough.
From foodnewsnews.com
From foodnewsnews.com
BARBARI | نون بربری - PERSIAN MAMA
Use the board to gently slide the parchment paper and the dough on the hot pizza stone. Now, shape and glaze the second ball of dough the same way that you did for the first ball of dough. Bake the Barbari for 5 minutes. Open the oven door and turn the parchment and bread half a circle and bake for 5 more minutes.
From persianmama.com
From persianmama.com
WHAT IS THE PROPER WAY TO EAT THE FLATBREAD, BUTTER AND ONION THAT ...
Answer (1 of 3): I assume you mean the food you order at a Persian restaurant. Traditionally, when you order chelow kabab, the Iranian national dish of rice and grilled meats, those are the standard accompaniments. You melt the butter over the …
From quora.com
From quora.com
WHAT IS IRANIAN FOOD LIKE? LEARN THE BASICS OF IRANIAN CUISINE!
Dried limes (limoo amani) – adds a potent lime flavor to stews, rice, seafood, and more. Persian hogweed (golpar) – adds aroma and slightly bitter taste to pickles, stews, soups, and sauces. Sour grape juice (ab ghooreh) – adds an …
From cooksmarts.com
From cooksmarts.com
PERSIAN FLATBREAD NAN-E-BARBARI | IRANIAN FLATBREAD RECIPE
Nan-e-Barbari Bread Recipe. In a jar, take around 50 ml lukewarm water. Add sugar and yeast to it. Stir it and let it rest until yeast froths. The water amount taken to dissolve yeast is from the total water amount mentioned in the ingredients. For this recipe, I took 450 gm of organic wheat maida from Organic Tattva.
From anybodycanbake.com
From anybodycanbake.com
NAN-E BARBARI (PERSIAN FLATBREAD) — COOKS WITHOUT BORDERS
Nan-e Barbari (Persian Flatbread) Nilou Motamed, the former editor-in-chief of Food & Wine magazine and current “Top Chef” judge, learned this cheat for making the Persian flatbread called nan-e barbari from her mother. It’s super easy — just stretch and pull some previously frozen pizza dough on a baking sheet, brush with yogurt glaze, sprinkle with seeds and salt …
From cookswithoutborders.com
From cookswithoutborders.com
BARBARI IRANIAN FLATBREAD [VEGAN] - ONE GREEN PLANET
Preheat the oven to 450°F and prepare two baking sheets by lining with parchment paper and sprinkling with semolina. Roll or form the dough into long ovals, using your baking sheets as a …
From onegreenplanet.org
From onegreenplanet.org
PERSIAN FLATBREAD RECIPE - DELISH
Punch down dough and form into 2 ovals. Transfer ovals to an oiled baking sheet, cover with a sheet of oiled plastic wrap and let rise for 1 …
From delish.com
From delish.com
IRANIAN FLATBREADS: BEST RECIPES & RESTAURANTS | TASTEATLAS
Nan-e taftoon. Iran. 4.2. Nan-e taftoon is an Iranian flatbread that is almost always prepared with whole wheat flour, milk, eggs, and yogurt. The dough is similar to pizza dough, resulting in a chewy, stringy texture. Traditionally, the dough is baked on the walls of a ta... READ MORE. OVERVIEW WHERE TO EAT. 2.
From tasteatlas.com
From tasteatlas.com
PERSIAN FOOD - TASTEIRAN
There are more than 170 dishes coming from this region, lots of which are vegetarians. The most well-known cuisines are Mirza Ghassemi (eggplants with eggs, tomatoes, and turmeric), Baghali Ghatogh (fava beans stew), Torsheh Tareh (sour herb stew), Sour Kebab, Sour chicken, Houlabe ( Walnut, chicken and eggplant stew).
From tasteiran.net
From tasteiran.net
You'll also love