Barbari bread is a yeast-leavened bread originating from Iran, whose shape and texture are somewhat reminiscent of Italian focaccia. Its peculiarity lies in its finish, that is, before baking, Barbari bread is brushed with a mix of water, flour, and baking soda, which gives it a characteristic flavor and makes it crispy on the outside. Furthermore, it is usually sprinkled with nigella seeds and/or sesame seeds, which give it an unmistakable and irresistible flavor.
Another typical feature of Barbari bread is the grooves, created on the dough after it has been brushed, simply with your hands.
Try it, you’ll like it!
If you like bread from beyond borders, also try these recipes of mine:
- Difficulty: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 2 Pieces
- Cuisine: Middle Eastern
Ingredients
- 4 g dry yeast
- 1 teaspoon sugar
- 390 ml water (lukewarm)
- 4 1/2 cups all-purpose flour
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
- 1 tablespoon flour
- 1/2 cup water
- 1/2 teaspoon baking soda
- to taste nigella seeds
- to taste sesame seeds
Steps
To prepare Barbari bread, place the dry yeast with the sugar and 150 ml of lukewarm water in a small bowl. Mix well, cover, and let rest for 15 minutes.
Meanwhile, in a large bowl, place the remaining water and the flour. Mix to obtain a coarse mixture. Set aside.
After the resting time, add the water and yeast mixture to the water and flour mixture and knead everything with a Danish whisk or with your hands for a couple of minutes. Then add the salt and extra virgin olive oil and continue kneading until you obtain a homogeneous, but rather soft and sticky dough.
Cover and let rise until doubled. This will take about 2 hours.
When the dough has doubled in volume, divide it into two pieces and place them on a baking sheet lined with parchment paper.
Stretch each piece with the help of your hands, until you get a slightly rounded rectangle about 18 x 6 inches. Let rise covered until doubled, it will take about 1 hour.
Meanwhile, prepare the glaze by putting the flour, baking soda, and water in a small saucepan. Heat while stirring, until you get a shiny mixture with a slightly creamy consistency. If it thickens too much, add a little more water.
When the dough has doubled in volume, preheat the oven to 428 degrees Fahrenheit (conventional).
Brush the Barbari bread with the glaze and then use your fingertips to create grooves in the dough every 3/4 inch or so, lengthwise.
Sprinkle with nigella and sesame seeds and bake at 428 degrees for about 15 minutes, or until golden brown.
Remove from the oven and let cool or enjoy your Barbari bread still warm.
