Barbari Bread Recipe | Delicious, thickest Persian flatbread
Barbari Bread is a type of bread that is commonly baked in Iran and is produced in both traditional and industrial ways.
The name of the barbari bread is derived from the Berber tribe (Hazaras), who lived on the border between Iran and Afghanistan.
At the end of the Qajar era, some Berbers started baking this bread in Tehran and popularized it.
Today, Berber bread is considered one of the flatbreads. To gain amazing information and the best recipe, be with Cookery Magazine.
Ingredients for making Barbari Bread
Bakery flour, 350 grams (2.5 cups)
lukewarm water, 1 cup
Sugar, 1 teaspoon
Yeast, 1 tablespoon
improving agents (optional), ½ a teaspoon
Butter, 20 grams
Liquid oil, 30 grams (¼ a cup)
Salt, 1 teaspoon
Sesame, 1 tablespoon
The ingredients of the surface part of the barbari bread
Water, ⅓ cup
flour, 1 tablespoon
Sesame (if you wish), As much as needed
Recipe for making Barbari Bread
The first step
First, pour the yeast together with lukewarm water and sugar into a suitable container and mix well until they are uniform, then close the lid of the container and let the yeast puff for 5 to 10 minutes.
The second step
We choose a deep and spacious container and pour half of the flour along with the improving agents (improver), liquid oil, yeast, and salt into it and mix well until they are uniform.
Then, we add the rest of the flour little by little. First, we mix the ingredients with a spoon and then knead well with our hands until the dough is soft, slightly sticky, and well-set.
* There is no need to add more flour.
The third step in making barbari bread
After the dough is gathered, we add the butter that we have removed from the refrigerator in order to get soft, soften the dough, and knead a little until the dough absorbs the butter.
In the end, our dough should be a little sticky and should not be completely floury and dry.
The fourth step
Grease a deep dish with twice the volume of the dough with a little oil and put the dough in it. Cover the dish with cellophane and place a clean napkin on it, then place it in a warm place until the dough doubles in volume.
The fifth step
After one hour and thirty minutes, we kneaded the dough on a smooth surface that we sprinkled with flour a little to release the air in the dough.
Divide the dough into two parts and flatten it into an oval shape with a rolling pin or by hand.
The sixth step
Now, we draw a line on the bread with our hand or any other object, put it in the oven tray, and cover it with clean nylon so that it doesn’t dry.
Now, we let the dough rest in the oven tray in an open state for another thirty minutes.
The seventh step
After thirty minutes, we drew a line on the dough again, rubbed the ingredients of the surface part of the barbari bread on the dough with our hands, and sprinkled a little sesame on the dough if desired.
We turn on the oven 200 to 230 degrees Celsius 20 minutes before until it is completely heated.
The eighth stage of barbari bread process
To create moisture in the oven, we fill a bowl with boiling water and place it in the oven.
Place the barbari breads in the oven for 25 minutes until they are fully cooked. If the bread has no color, turn it on the grill for a few minutes until it is golden.
The ninth stage in preparing barbari bread
After baking the Barbari bread, we took the tray out of the oven and waited a few minutes for the bread to cool down a bit. We cut the bread with scissors and turned it into smaller pieces. In order to prevent the breads from drying out, we put them in nylon.
Conclusion of naan barbari
The Artistry of Barbari Bread: Crafting Tradition and Flavor in Every Loaf.
Thank you for being with us and providing this delicious and popular bread. If you have any questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!
You can also find out what was the history of Brbari bread, its properties, its tips and lots of things in the website.
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