Barbari Bread - Nan-e Barbari
Yellow cornmeal and sesame seeds baked in the oven for a Persian bread.
6 hr 12 min · Serves 20 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 360 min · Cook 12 min · 372 min total
- hard
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Place cookie sheet in center of oven and preheat to 500°F. Divide dough into 11 parts, each piece about 5 inches in diameter.
- 6
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.
- 7
Put loaves on the cookie sheet, corn meal side down, and bake sesame side up for 8 minutes in oven.
- 8
Turn bread over and bake corn meal side up for 4 minutes in closed oven. Remove loaves from oven.
- 9
Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
