I love making this bread on occasions like Eid or any party. I love it’s texture and softness.Ramsha Baig
Barbari is a soft, tender Persian flatbread, and clearly a lovely Persian bread as well! Use this recipe and video to make them at home to serve with any meal of the day!
Flatbreads are a staple meal in most of the countries alongside the historical Silk avenue.
Although the bottom flatbread ingredients are usually similar, every use of a’s recipe has a completely unique spin on the shape of the loaf or the way it is served.
From the simplest lavash and khubz to stuffed flatbreads like naan and gozleme, making flatbread recipes from different nations isn’t simply fun, it’s also a delicious experience!
Barbari bread is one of several types of yeast-risen Persian flatbread. The texture is smooth and chewy, and it has a wonderful flavor. Of all the Iranian flatbreads, barbari loaves are the thickest and longest.
The top of the unbaked dough is rubbed with a cooked flour paste to provide it a golden crust. just before baking, lengthy ridges are shaped by means of hand into the dough, along with a sprinkling of white sesame seeds, poppy seeds, or black caraway seeds.
How It’s Eaten
For breakfast, Iranians normally enjoy it with feta cheese or butter and jam. different toppings can include walnuts, cucumbers and tomatoes. A piece of heat barbari bread makes a fantastic dipper for a creamy hummus or eggplant dip, too.
when it is eaten with soupy dishes, it makes the perfect replacement for a spoon, each transporting the meals and sopping up any gravy from the bowl!
Ingredient Of This Persian Bread
In bread baking, a starter includes an easy mixture of wheat flour, water, and a leavening agent, usually yeast or a sourdough starter. It is frequently known as a “sponge” because of what it looks like; a bubbled mixture of flour, water and a touch of yeast.
A poolish is a reasonably wet sponge, usually made with a 1:1 ratio through the weight of water and flour. After growing the mixture, it goes through a fermentation process. cover with plastic wrap and set aside on a counter for 16-24 hours before using. It can be refrigerated for up to 3 days.
It’s this fermentation process that lends an incredible flavor to the barbari bread.
Roomal (Bread Glaze)
The roomal (flour paste) glaze applies moisture directly to the floor of the bread because it bakes. This allows it to rise fully and also gives the crust a satiny shine. This is an ancient solution to “steaming” your oven.
People frequently ask how to get toppings to stick to the top of bread. For most traditional bread recipes, the loaf is brushed with an egg wash which holds the toppings to the dough.
In a barbari bread recipe, the roomal flour paste does the process.
Although you can absolutely leave the tops of your Persian flatbread plain, a sprinkling of white sesame seeds, caraway seeds, or black poppy seeds is the norm. It makes the loaf even more beautiful.
Recipe Notes And Tips
A stand mixer makes the job easier.
Although a few people find kneading bread by hand to be healing, I think it is more enjoyable to make bread when the kneading is made easier.
If you’ll be using a stand mixer, you’ll need to use a dough hook attachment for kneading the bread.
The dough is very sticky!
I can’t stress enough how loose and sticky barbari bread dough is. expect to use a lot of flour on your work floor, and make sure to have a bench scraper to help you switch the sticky dough to the baking pans or baking stone.
Before proofing, I usually use an extra ½ cup of bread flour for kneading and forming the ball of dough.
Shaping the dough
don’t be afraid to pull and stretch the dough. If it tears, you can simply press the dough back together; it’s quite forgiving.
This recipe will give you 4 huge, lengthy flatbreads, 8 medium size, or 16 individual pieces.
Storing Persian bread
Like any other homemade bread, the flavor and texture are usually great when it is fresh from the oven. Is there anything better than a slice of heat, freshly baked bread? NO, there is not!
Wrap any leftovers well and keep them at room temperature for several days, or freeze for longer storage.