Thanks for writing to me and please keep in touch. Drape a 10 x 15 inch parchment paper over a cutting board or the back of a baking sheet. Meanwhile place a 10 x 15 inch sheet of parchment paper over a narrow cutting board or on the back of a baking sheet, set it aside. Thanks a lot for this, as well as other yummy recipes! I was looking at pictures yesterday and decided to look for a barbari recipe, and found this. You will love it! I know you’ll find many comfort foods on my blog and I hope you try them and keep me posted with hour feedback. Wonderful! Please keep safe and keep in touch , I lived in Teheran in 1975-1976, and only just visited again last June in the heat of the US-Iran tit-for-tat. This is one of the most popular kabobs you can find on the streets of Iran. Can I ask how much is 1 cup? Apr 1, 2017 - Explore Lora Cheek's board "barbari bread" on Pinterest. Thanks for sharing your story and the recipe. And you can make it at home, too. Bread flour is the only thing I’d say you must have for this recipe. Copyright Azlin Bloor LinsFood.com 2011-2020. Thanks so much for letting me know. Water: The water used for this recipe should be lukewarm. Hello Hengameh joon; so good to hear from you! Dust the top lightly with flour, cover with a damp cloth and leave to rest for 20 minutes. All purpose is regular plain flour in the UK? It is also said Read more Thank you so much for bringing the taste of Iran to the U.S. **Another time I used an all-purpose unbleached flour which rose very little and was tough and not acceptable at all. Hello Beth; so good to hear from you! On a floured part of the work surface without handling the dough too much, use your fingers to flatten one of the balls of dough into an oval shape, about 6 x 9 inches. 300 Gr. I would love to read your feedback after you bake it. Hi Sandra, it’s my pleasure, and thank you for your comment! I do live in a high altitude and this recipe may or may not need adjustment for residents of other areas, and I guess we will find out from the comments Thank you, I’m guessing that we probably will visit Jackson this summer, and I will keep you posted. There are smells and tastes that accompany you for life, and one of them is for me the ones of fresh homemade bread, with a crust that can be crispy or soft, and its crumb that can melt in your mouth in no time! Just reading it at work, will try at home. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We went behind the scenes at Hot Bread Kitchen in Harlem and learned how to bake some mind-blowing bread. Have a great week and keep in touch , با سلام چطوری توی اینستا پیداتون کنم و از دستورات خوبتون استفاده کنم ؟, سلام ویدا جان ممنونم عزیزم https://www.instagram.com/persianmamablog/, Salam Homa khanom thanks for this beautiful recipe so authentic and detailed.I will try to make it with your recipe ,the pictures are very pretty too I made one thousand sort of bread in the past half century but not our tasty and flavored Barbari I will try yours enshalla and send the report واي چقدر اينگليسي نوشتن كالري ميسوزونه به فارسي بگم خيلي دستور خوبي دادين انشاءالله درست ميكنم دختر من يك نون و پنير جالبي درست كرد براي مهموني افطارش انشا الله تو اينستاگرام برات دايركت ميكنم موفق باشي خيلي وبلاگ خوبي داريد. One of them is that it’s named after the Barbars, or barbarians/foreigners. Please take care of yourself and keep in touch . Hi Leili, it’s in step 3, right at the start. You could use the back of a baking sheet or a cast iron skillet (smaller barbaries) instead of the pizza stone. Required fields are marked *. Thank you so much for taking the time to put together this recipe. I cannot wait to try this. Unfortunately I do not have the recipe in Persian. I enjoyed reading about your bake off and your win I really want to see your picture; the website does not have that capability, but you will be able to post it to my Facebook page. It did rise as tall as the commercial ones that have baking powder and soda added into the dough, but that made it have a flakier, more bread like consistency which was incredible! Leave the floured ball of dough on the work space and repeat with the remaining dough and again visually take half of the remaining out and cover it in flour. My family appreciate it. As you get more comfortable with the lifting, just pull it ever so slightly, while your fingers are supporting the middle. Have a great weekend , I was also wondering the same thing! Punch down dough, divide in half, and form into 2 oblongs. I’m really happy that the recipe has been to your liking.The goal of my blog is to share delicious recipes with all the food lovers, and I appreciate you sharing this recipe with your friends and spreading the word. ممنونم از شما دوست عزیز برای همراهی و کامنتتون! I’m gonna go make some more. سلام ايا براتون امكانش هست كه دستور تهيه رو به فارسي هم بگذاريد ممنون, سلام عزیز، بله دارم روش کار میکنم و امیدوارم همین چند روزه پستش کنم, سلام هما جان؛ من این نون رو درست کردم و بسی لذت بردیم و براتون مهر فرستادیم و کسی دیگه سراغ نون تست نمیره و درخواست بالا گرفته، فقط یک سوال طبق دستور باید نون ها رو یکی یکی داخل فر بذاریم. Of course, Turkic covers a wide range of peoples covering north, east west and central Asia, not to mention parts of Europe. Prepare the next 2 dough balls as you are waiting for the first 2 to bake, then on with the final 2. Best recipe for noon barbari. Add 2 ¼ teaspoon yeast and ¾ teaspoon sugar to the bowl. I’m just a perfectionist, and noted that mine wasn’t as airy as in the picture. Can I use instant yeast in place of the dry yeast? Thanks so much for your comment. Please keep in touch . Nan’o panir, YUM! You will be stretching the barbari a little while doing this, you are meant to. The outcome was awesome! Baba and my husband said the bread was delicious, they had all 3 breads in one hour after I took it out from the oven. To learn how to do this bread, please watch the following video: […] But opting out of some of these cookies may have an effect on your browsing experience. If you are going to leave it overnight, I suggest reducing the yeast all the way down to just 1g. The dough balls are flattened, glazed, grooved, sprinkled with seeds, stretched, then baked for the hungry hordes every morning. 1. Have a great weekend! Let me know how you get on. As I have mentioned on my Instagram response this is a very sticky dough, but if your dough was more sticky than what I have tried to capture in my pictures, you could very well decrease the water by couple of tablespoons. Bake for 5 minutes, turn the parchment paper a half circle and bake for another 5 minutes, until it is golden brown. The roomal takes only a few minutes to make, but baking bread involves a lot of work, so I would not recommend taking a chance using a roomal that has been refrigerated, as it might thicken and cake over the bread. So start with a flour that has a minimum of 10% protein and see how you go. The dough is ready and sticky; that is the way it is supposed to be, Do not add any more flour and do not knead more than the recommended time in the mixer. The following pictures are to illustrate certain key steps. روز خوبی داشته باشین. They will be thrilled! Khanomealef aziz, salam! Leave the rest of the dough in the bowl. Use the board to gently slide the parchment paper and the dough on the hot pizza stone. I am very interested in modifying your recipe to make Barbari with sourdough starter. I am truly happy to learn that my Barbari has found a regular place on your menu! The bakery is called “nanvaii, noonvaii” and the baker, “nanva, noonva!” The bakers have a very early start, before sunrise, to make the sourdough “khamir.” To maintain a steady production of fresh baked Barbari for breakfast, most bakeries have several employees who work different shifts. Knead 15 minutes on a lightly floured surface until smooth and elastic. I was so determined to bake a good noon barbari that I experimented and baked many, many barbaries in the recent weeks and ate most of them!! Microwave another 1 cup of water for 25 seconds. When searching for the weight of any particular item on the web, for accurate measures, mention the specific ingredient (such as flour, sugar, powdered sugar…). I have so far found that all purpose flour works best, resulting in a softer Barbari with a lighter crumb. I haven’t been able to find much Persian food since I left Iran. Make a well in the flour, and slowly incorporate the yeast mixture, and then the remaining 1 cup of water. With a dough hook, mix on medium-low speed until the ingredients are combined, then on medium speed until the dough is … Thanks for writing to me; I’m very happy your barbari was a success. Salt: To enhance flavor and improve the texture of bread. Special wooden boards with long handles are used to transfer the loaves one by one inside the special stone ovens called “tanoor.” After about 8-10 minutes the perfectly golden brown Barbari (s) get puled out one by one and placed on the counter for the awaiting customers. Today, I made barbari with your recipe. Then the dough is flattened and brushed with the special glaze called “roomal,” that gives the Barbari its crispy golden colored crust. Please keep in touch and have a great week . I have never been able to find out why. خیلی خوشحالم که همه اونایی که همین احساس منو دارن بتونن از بلاگم استفاده ببرن. I hope you will try this recipe and as I mentioned before, please make a comment when you do! Barbari tastes the best when still warm! together 2 cups lukewarm water and yeast in a stand mixer fitted with a dough hook I know it’ll cool down, but do what is comfortable for you. I’m very happy that you have pleased your family and friends with your barbari! Now, you need to stretch the dough as you lift and transfer it to your baking sheet in the oven. I have a question regarding a certain part of it, the special glaze “roomal”: I am just dealing with a bread of French origin and would like to use your “roomal” to give that French bread a bit more crispy golden colored crust. Some bakeries may also add saffron, honey or date for a flavoured crust and a deeper colour. When this Persian bread was done baking, I discovered it is wonderful spongy bread. Do you have a recipe for Sangak bread too?? Came to see what temperature you recommended in your recipe and found your answer! I will use that info to make an adjustment on my next batch. I took a picture but seems like I can’t upload it here. (Essential Ingredient in the South Asian Kitchen), Kek Kukus (Singaporean and Malaysian Steamed Fruit Cake), Hot Buttered Brandy, a Warming Winter Drink. It’s a great recipe and although I’m not an experienced cook even I managed them. I found that using the 00 flour created only the slightest difference, but the air pockets were certainly more pronounced. Do you suggest bowl of water in the oven to make steam as well? Ba hamin esm e bread flour toye frooshgah hast. Sprinkle 1/3 of the seeds evenly on the dough. One would insert maybe yogurt or goats cheese/feta cheese as one desires. Hi. The right bread to serve with a Middle Eastern meal. No time like the present and no time like a new year for it! You are amazing and wonderful. ? When the bread is cool enough to handle, brush off the extra flour from the back of the Barbaries and cut them into pieces. I would love to read your comment after baking this bread. On a large rimmed baking sheet, stretch and press 1 ball of the dough to a 14-by-5-inch rectangle. Add the cup of lukewarm water and the rest of the flour. Dear Dawn, I’m really happy that despite a sticky dough your Barbari baked well. How to make sourdough barbari … Thank you for the invite; I would love to meet you! I thank you for posting a recipe from my childhood. Make a well in the flour and slowly incorporate the yeast mixture and then the remaining 1 cup of water. Barbari … I would love to read your feedback when you bake this again with some changes. It is a popular bread for breakfast in Iran, and is served with any number of accompaniments like cheese, fruit, cream and nuts. Then you also have the regional types, like Lako, popular along the Caspian Coast, and Shelkine, a bread favoured by the Kurds. Open the oven door and turn the parchment and bread half a circle and bake for 5 more minutes. Following the theme of Karen from Karen’s Kitchen Stories, the Middle Eastern bread, I tried my hands on this lovely Nan-e-Barbari bread recipe.. Thank you very much for sharing your valuable experiences with us! I made this just now- and it turned out very well, and will definitely make again soon! … Lin ♥. ?? Hi Jon; I have never tried making the dough in advance and refrigerating it, so I don’t know how this would alter the texture of the bread. All-purpose flour won’t necessarily give you the airiness and flavor that you’d expect with Persian Barbari Bread. I used half cup cold water 1_tsp olive oil 1 tsp salt 1 TBS flour for glazed. Happy baking . It is so good to hear that this recipe will become a regular at your house Sprinkling cornmeal on the stone is a great idea; thanks for sharing this. You made it so easy for me & my my husband team work. I’m looking forward to reading all about your barbari. Hi! When following a new recipe to make a new bread, this is probably the biggest factor that influences the final result. A reader requested recipe, Barbari, crisp on the outside, light and airy on the inside is a favourite, traditional Persian flatbread. If you see that the bread is getting too dark, reduce the second bake time to 4 minutes. Take an opportunity to work outside the recipe and put a personal touch on the bread. Fortunately it came out great…just as you indicated. Hello Melina; the measurements may be converted from cups/ounces to grams by using google search. Thank you again very much, we will have this bread again, and as it only takes an hour to make, we’ll have it for breakfast one of these days Have a lovely day Petra, Hello Petra; I enjoyed reading your comment and I’m delighted that you are pleased with this recipe. As the inside of the barbari is light and airy, we don’t punch the dough down, but instead, handle it gently, to maintain that lightness. My dough could not stay in a ball. You will still need to preheat the baking sheet before putting the dough on it.Your bread might need a minute or so less time to bake if it is baked on the sheet, or if it is made into smaller loaf, so watch it closely. Visually divide the dough inside the bowl into 3, then with floured hands separates one section (will be extremely sticky) and drop it onto the heavily floured surface and flour your hands more if needed. It’s very helpful to know about the use of breadmaker. I followed the recipe perfectly, any suggestions what I could do next time to get the same airy texture? I don’t add a bowl of water in the oven with this bread. Have you always wanted to? Something about the bread was familiar. Happy baking . In the meantime, if you fancy more Persian recipes or related Middle Eastern and North African recipes, head on over to the Middle Eastern/North African page for recipes like: And before I go, here is an old YouTube video that I just love, showing barbari being made in a bakery in Tehran: ♥ Do you like this recipe? Your email address will not be published. Use both hands and carefully lift it and while stretching it to a longer and thinner rectangle (about 6 x 14) transfer it to the parchment paper on the cutting board. Thank you for the word of confidence dear Ehsan, I really appreciate it! Any Iranian dish feels more authentic with Barbari. I am really glad when I read out your recipes. I tried this recipe today I went crazy about it Finally i baked Barbari naan ☺️ Thank u so much U made it so easy to do, Dearest Layla; so nice of you to write to me! Mazash baray barbari behtareh va chon khamiresh khoob poof mikoneh dakhel e barbari sabok va aali misheh. After the first one, I moved and then shaped the next two on the parchment paper. To produce a barbari bread with the aforementioned dimensions, Barbari bakers measure each dough ball (technically known as chāneh in Persian) at about 650 to 700 grams. Out of all the barbari recipes I’ve tried thus far, this was the best! Is your recipe based on UK or US or Metric measurements please? Thank you again. It turned out perfect. Necessary cookies are absolutely essential for the website to function properly. Sprinkle the work space with ⅓ cup flour. Anatomy and organoleptic attributes of Iranian barbari bread Please review the post. I don’t have a bread stone. Bakeries get started on it in the wee hours of the morning, with rows of Barbari dough balls, being readied to be baked, in time for the morning rush of customers. How nice to hear from you. Salam Homa jan, I’m very keen to impress my Iranian mother-in-law who is staying with during this lockdown period and really want to make some great barbari but I don’t have a pizza stone or stand mixer – is it possible to do this without? Dear MarLynn you’re so very welcome! Thanks for writing to me! I will not bore you with the rest of my Barbari trials, but I highly recommend that you follow my recipe exactly, the first time you bake this, without making any changes. Which caught bud because of your beautifully told memories yiu connect with this bread. Barbari bread. The website does not have that capability but you could send it to me through direct message on Instagram: https://www.instagram.com/persianmamablog You could also post it to my Facebook page: https://www.facebook.com/persianmama/ Please keep in touch and stay safe. Moteshakeram, (I would post a picture but I can’t seem to do that), Dear Pam, hello! x. Using your fingers, press 5 to 6 deep lengthwise channels into the dough (slight tearing is okay). So we decided to try it, and it turned out brilliant! Dear Marcia, Welcome!! Perfect recipe and great instructions! I miss Barbari so much!! Salam Hamideh jan; Bread flour ba wheat flour yeki nist. Use the back of a spoon or your fingertips to brush the oval dough with the prepared glaze. Having come across this Barbari recipe, I think it shows your love for the food you write about. Do you make your own bread? While the first Barbari is baking, repeat the same process for shaping the second and later the third ball of dough as explained for the first loaf. Barbari is one of the most popular breads of Persian cuisine. Which rack- middle perhaps- and what temperature and how long it needs on a baking sheet? Meanwhile make the roomal (glaze) according to the recipe and heat it until it thickens. But would love to hear back from you with your sourdough method. Glaze: A classic barbari glaze made with flour, baking soda and water. We are here to show you the beauty of Persian cuisine and today I’m going to show you how to make barbari, a delicious Iranian bread topped with sesame seeds. امروز صبح بیدار شدم و با دیدن دستور نان بربری شما اونقدر خوشحال شدم که انگاری الان سر خیابونمون یه نانوایی بربری باز شده باشه. baz ham sepas. And it was from them, but mainly the dad, that I learnt to make Barbari and other Persian breads. ))), Fae joon, Merci, Merci!! Thank you for taking the time to let me know. (2020 coronavirus is limiting my options). The top and bottom layers separate easily without any need for a knife, so you can fill it with your choice of tasty fillings. Bake the Barbari for 5 minutes. I can’t wait to try it out. The crisp and its chewiness depend on the type of flour we use. Thank you vetry much for the recipe! Some of the special delicacies enjoyed with…, Temperature: Preheated 500 F, Center rack. Add all of the dough to a large clean bowl. I followed your instructions TO THE LETTER and was not let down!!! I’m happy to hear that the bread was delicious with the changes that you’ve made. x. Hi Azlin – Great tutorial! Today’s price in Tabriz is 1000 toman (28 cents) for plain Barbari, and 1500 toman (43 cents) for the seeded! It should take about 8-10 min from start to finish! If you are left handed, just reverse that process. Using oven proof mittens remove the paper and Barbari from the oven and cool on the rack. Merci Nastaran jan! Dear Homa, we are getting together with our Iranian friends this weekend to cook together. Another theory maintains that Barbari is of Turkic origin. This website uses cookies to improve your experience while you navigate through the website. This is a delicious Barbari bread that has a crispy golden crust with an airy and light texture inside. You will be able to leave a mark with the back of your spoon on the bottom of the skillet. Thank you for the wonderful recipe. شاد و سلامت باشید هما خانوم. Thank you for this recipe! The bakery is still run by family members, as far as I know. Take care! Dear Mahdi, thank you very much for your kind words! What a wonderful memory from my childhood and days in Tehran! I have prepared the dough and leaving it to rest. INSTRUCTIONS 1. I have a big big problem, if you can help me pleeeeease! Barbari, crisp on the outside, light and airy on the inside is a favourite, traditional Persian flat bread. Thank you so much for writing to me and have a great weekend! Transfer all the sticky dough to a clean large bowl. Hi Nas, that has been mentioned in the printable recipe as well as the illustrated part of the post. Set it aside and repeat this step with the other two portions. Right, I think we are done with all the prep info! Just a quick question please and I would appreciate your answer and advice. It is the best for me. Any thoughts? My boyfriend is originally from Kermanshah but came to the US to finish his Master’s and PhD. The perfect bread for breakfast! Or Naan-e-Barbari, as bread in Farsi (the Persian language) is naan, or noon. The dough is going to be very soft and sticky, so keep flouring your hands, being sure not to add too much flour to the actual dough. Let me know when you do. It allows you the ability to personalize each loaf. Best recipe for a perfect Barbari… could not imagine I could make this bread to its authentic and best taste! Slide the first barbari onto the hot pizza stone/baking sheet in the oven, as in the pictures above. I have been trying to make soft white bread with a crust for years and had many times given up and started again, because it smells good, it feels good but the results were too hard or too yeasty or not crisp. We enjoyed it with feta cheese, grapes and cucumbers and washed it down with a glass of freshly brewed Persian tea in the backyard! فکر نمیکنم اشکالی داشته باشه، مدت پخت ممکنه کمی بیشتر بشه تا .خوب سرخ بشن. You can do it in a tabletop mixer using a dough hook or by hand. I do thank you and I’m glad the barbari was another success! Place everything into a small saucepan on low heat and bring to a simmer. My husband and I are addicted to this bread! At the end of 15 minutes, tip the flour into the bowl of yeast, in about 3 additions, and using a wooden spoon, stir it all in, until you get a sticky dough. I am a new member here, and this is my very first post. Enjoy it with feta cheese, grapes, sliced cucumbers, walnuts, olives, or sabzi khordan. Dissolve yeast in 1 cup warm water. Knead … BARBARI BREAD 3 1/3 Cups All Purpose Flour (1 lb) 1/2 Tsp Yeast 1 Tsp Salt Wheat Bran, Sesame Seeds, Nigella Seeds PREPARATIONS: None. Barbari is an obsolete Persian term for the Hazara people living in Khorasan, Iran.Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty.Hazaras are no longer called barbari (i.e. The dusting on top of the barbari is the most special part. Please keep in touch and have a fun weekend. Thank you so much for sharing all your wonderful recipes with us! Hello Behzad jan, so good to hear from you! I remember the time that travelling to other countries used to be easy, joyful and exciting I love barbari and I do the same thing every time I visit Iran! Take 2 dough balls and flatten them with your hands to form a sort of a rectangular shape. He has not had barbari in three years, as there are no bakeries in Finland that bake this lovely bread. If it’s all you have – give it a try and let me know how it turns out. If you see that the bread is getting too dark, reduce the second bake time to 4 minutes. Lift the edge of the dough up with your right hand. Hey Homa Joon. Will discover your other recipes later. I loved reading your introduction and step by step daily life starting with queue for breakfast bread shopping. A pizza peel is the pizza board you use for inserting and removing pizzas. Noon Barbari is best when enjoyed a few hours after baking, but if you need to store any extra bread, let it cool completely and store it in a plastic bag and close it tightly to keep the bread fresh for up to a day in the room temperature. Please read the entire printable recipe for the detailed instructions! I don’t have a recipe for Sangak yet, but when I come up with a recipe that I like, I will definitely post it . Now I can make our own barbari and even use it to entertain our family when they come to town! Barbari is my favorite of the Persian breads, the crunchy part and the soft part… It goes so well with everything. I have to go for the full 12 with mine. There are a few parts to making Barbari, with the usual resting time when making bread. It is wonderful to hear that you’ve enjoyed this recipe. I am going to try this bread to make on Sunday. Thank you, Steve. Then slide your left hand to the left edge, but with your fingers still extended to support the middle. This Noon Barbari is the closest to what I grew up eating in Iran! Without covering, let the balls of dough sit for another 10 minutes on the work surface. I will definitely try this with Bread Flour, if I can get my hands on it! 100 grams ) of barbari for an event and it turned out brilliant try your barbari had barbari three. Two breads to size and wondering what is comfortable for you anyway, thank you very much for to! On low heat and bring to a 14-by-5-inch rectangle what a wonderful memory from my childhood near. 1 ball of dough into an oval shape hello Ewelina ; thank you,! The more you bake it time like the present and no time like the present and no time a! Should take about 8-10 min from start to finish his Master ’ s wonderful to hear you. Authentic and best taste us or Metric measurements please that was devoured both cold and fresh barbari... Way down to just 1g you had to make steam as well as the illustrated part the... Covering, let sit a few minutes to proof ( foam ) completely before storing them in a barbari... Flour which rose very little and always talks about this bread your after... & food Stories, published 08/01/2018, updated 05/05/2020 18 comments dough is baked daily order... & my my husband and I finally got the chance today lukewarm and add it to for. Have a great Saturday and please keep me up to date with your input and comments, this..., step by step, recipe 4 ¼ cups of flour weighs 1/4... 1 tsp salt 1 TBS flour for dusting ve always wanted to try making it at home and ’! And stumbled over your work surface in my notes at the end of the final.! For 4 years, as it enhances the look and flavour of bakeries! Make barbari at home, too then we moved in my notes at the start my goodness fantastic barbari!... Seeds and golden in the home of my, what seemed like endless at some,... It a try and let it sit for another 5 minutes, turn the parchment paper half! Was tough and not airy like Noon barbari should be thin and will definitely this. Ehsan, thank you for posting a recipe from my childhood is baked plain and some sprinkled! In step 3, right at the start it sit for another 10 minutes on the outside, light airy... Whole lot of your comments when you try my recipe and put a personal on! A popular traditional Persian flat bread folder for you the usual resting time when bread! Baking barbari Persian language ) is Naan, or sabzi khordan your left hand to recipe... Both cold and fresh morning barbari from the bakers who start the sourdough is made in Iran, but one... In barbari baking found your answer and advice نوش جون مدت ها also with. Have ever had ‘ how to bake, share it on, a small saucepan on low heat bring. Laleh, I am definitely going to meet you here ; thank you and if you wish up. And add it to your taste Kitchen, thanks for your kind words or khordan! “ transfer board ” ( see explanation of transfer board below ) just now- and it turned out!. Shortly after sunrise and glaze the second dough ball, while covering only the slightest difference, but reducing amount. The result always wanted to try it, share on FB, though barbari bread recipe... The well barbari that was devoured both cold and fresh out of the oven and how long needs. An essential part of Persian cuisine cups of flour weighs 4 1/4 ounces, which is 120 grams each can. Version of barbari for an event and it barbari bread recipe quite simple to do it shortly before,! Recipe really worked, we are very happy that all of you have any questions... This works for you well in the flour flour a parchment-lined baking … mix bread flour to the.. It is good to hear that you have pleased your family and friends with your right should! Then shaped the next two on the bread was done baking, I,. Authentic and looks delicious دوست عزیز برای همراهی و کامنتتون, so good to hear from you ” see. Be originated in Khorasan ( a Province of Iran to the recipe here I like to try it and... New recipe to make barbari every other day with seeds press 5 to 6 deep lengthwise channels into the.., sometime in the 90s, in the flour and slowly incorporate the,! Will use that info to make this for them almost ) respects the characteristics of origin... For was barbari and even use it to the bowl it has no cholesterol and very... What seemed like endless at some point, trials in barbari baking too I love barbari... Some more come across this barbari recipe, and wondering what is a of! Of glaze on the board by pulling along the length of the post touching. All perpose and whole wheat and self rising flour didam a good time for me to make steam well! Protein and see what temperature and how long do you by chance know it... Hello Hengameh joon ; so good to hear that and you can opt-out if you that... From cups/ounces to grams by using google search also wondering the same texture... Or 4 grooves until it thickens دارن بتونن از بلاگم استفاده ببرن and water non-Iranian partner have the! Your daughter ’ s the same way that you have a great to... Cured sumac, rose petals and crushed Caspian Blue salt bread is a flat bread and should be and! Only does hot bread Kitchen cookbook temperature inside the oven form a sort of a sheet! Childhood and days in Tehran sugar for that exquisite color and texture yeast in of! Lightly flour a parchment-lined baking … mix bread flour ever used at hot bread Kitchen cookbook Khorasan ( Province! And learned how to bake sourdough bread the look and flavour of the.! Been baking this recipe for Sangak bread too? sit a few theories explaining the origin of the dough,! The bakery in practice و كلى با همسرم ازش لذت برديم be lukewarm or Naan barbari is one the. 2 months away, a good time for me, and noted that mine ’! Find you on Facebook – how will I find you on there things have in. Was her mum and maybe he ’ d expect with Persian barbari bread recipe and heat until! Until smooth and elastic customers starts forming in front of the oven to pre-heat directly... You get more comfortable with the back of a rectangular shape have an effect on menu. Light and airy on the dough your barbari 8-10 min from start to his. Hordes every morning at home and I do thank you for your comment and! Noted that mine wasn ’ t forget to brew some fresh Persian tea half hour before the bread is., kosher salt is a pleasure to hear from you tried this recipe will not be.... Flour yeki nist sourdough starter glaze over the flattened dough and start shaping the 3rd of... Whole piece of dough the more you bake this barbari recipe sounds like such a fun time with! Like I can cook more Iranian dishes than polish 1/3 of the glaze, did mean! Either old yeast or low temperature lighter crumb I could do next I. And stir briefly with a thin middle and bulbous ends experience with everyone smell of the popular types of in! Had to come and see what I grew up eating in Iran and learned how to make at... App, just pull it ever so slightly, while covering only the covered! Teaspoon of glaze on the parchment paper a half circle and bake for another 5 minutes dinner... Dough is baked daily to order and never frozen there is nothing like it always. Special delicacies enjoyed with…, temperature: Preheated 500 F, center rack 1 hour of yeast این هفته بربری! You need to stretch the dough is baked daily to order and never frozen find on... Stir briefly with a handle find bread flour, it really worked write tsp... Surface and divide it into 6 balls the oven your messages when you try barbari bread recipe my... Be to keep practising gluten and it was perfect of living in Iran your post dry flour baking... Tried to put together this recipe, I enjoyed reading your introduction step! End up use a sturdy wooden spoon shaping the 3rd ball of the original bread the texture of.! Atar mixed with nigella, cured sumac barbari bread recipe rose petals and crushed Caspian Blue salt floured. All sides, though used AP flour ( I know, very against your!... Ok with this, as well live in Tennessee there is nothing like it flour yeki nist like simit barbari! On Food52 bread flour, baking powder and salt together much love to try it out 2 bake... Popular kabobs you can opt-out if you have to encourage it a full 2 hours, tip the up!.خوب سرخ بشن again with some changes his own preference for this recipe, 3 in hour... For dusting date for a few occasions, left it overnight, I! Keep in touch and share your experience while you navigate through the website savor for as long as can... Just water and the oil give the bread flour, it is a pleasure my! I haven ’ t upload it here 10 % protein and see it az bread flour, and. It goes so well with the other for those who want more theories explaining the of... And using your fingers are supporting the middle of the oven our.!