Barbari (A Persian Bread)
A bread made with bread flour, cornmeal and flour, baked in the oven. Finish with sesame seeds or poppy seeds.
2 hr 30 min · Serves 2 · Takes some skill
Ingredients
Glaze
Method
Start cooking mode- Prep 120 min · Cook 30 min · 150 min total
- hard
- 1
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.
- 2
Knead 15 minutes on a lightly floured surface until smooth and elastic. Divide dough into 2 round pieces.
- 3
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).
- 4
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.
- 5
Brush the dough with the glaze again, sprinkle with sesame seeds or poppy seeds. Preheat oven to 375°F.
- 6
Carefully stretch the dough lengthwise 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, it will turn out more like ciabatta-- still good! Good luck!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
