💕😋🌿BARBARI BREAD (PERSIAN FLATBREAD)💕🌿😋
Barbari is a chewy, soft Persian flatbread, and clearly a beautiful Persian bread as well!
Recipe and video on link below:
Ingredients
Dough
3 cups lukewarm water divided
2¼ tsp active dry yeast divided
2 cups bread flour
4 cups all-purpose flour divided
4 tsp salt
1 cup wheat bran or AP flour for work station (AP= all purpose flour)
Glaze
2 tsp all-purpose flour
½ tsp sugar
½ tsp vegetable oil
⅓ cup cool water
Topping
1 teaspoon sesame seeds
1 teaspoon nigella black onion seeds
Instructions
Place 1 cup of lukewarm water in a large bowl. Add ¼ tsp of yeast and stir. Add 1 cup of all purpose flour and stir to make a batter. Cover with plastic wrap and set aside on a counter for 16-24 hours. This is called a "poolish". It will ferment and then be added to the remaining ingredients.
Make the dough:
Stir the poolish into bowl of a stand mixer and add 2 cups of lukewarm water, 2 teaspoons yeast, 2 cups bread flour, 2 cups all purpose flour, and salt. Mix using dough hook. A smooth batter will form, then add remaining 1 cup all purpose flour and knead in stand mixer for 10 minutes.
This is a sticky dough and it will stick to bottom of bowl. Use a scraper to transfer dough to a lightly floured work surface and use your floured hands to knead dough, adding more bread flour as needed to prevent sticking, until dough is smooth and elastic, about 4 minutes (See note 1). Transfer the dough to a large, lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's nearly doubled in size, about 1 hour.
On a work surface sprinkled with flour, turn the dough out. Fold the dough over a couple of times. Next, cut the dough in half, then each half into 4 or 8 equal pieces, depending on how large you want your barbari bread loaves to be (See Note 2).
Shape each piece of dough into a ball by rolling on surface under your palm, or use both hands. Transfer dough balls to a baking sheet, keeping them 2 inches apart. Tent the balls with lightly greased plastic wrap, and allow them to rest for 30 minutes.
Preheat the oven to 500°F. If you have a pizza stone, set it on the lowest rack or oven floor. If you'll be using an upside down sheet pan, position on rack in the center of the oven.
Prepare the bread glaze:
Combine the flour, baking soda, sugar, oil, and water in a small saucepan over medium heat, whisking constantly, until slightly thickened, about 3 minutes. Let cool.
Form the dough:
Sprinkle wheat bran over your work surface (or use all purpose flour). Working with one piece at a time, gently press and stretch each dough ball into 9x4 inch oval pillow shapes. Do not use a rolling pin, it will deflate the dough. Press and pull using your fingers. Let flatbreads rest uncovered for 10 minutes
