Easy Persian Barbari Bread

Method9 steps · about 2 hr 10 min

1. 1

   Step 1: Place the 500 g dough flour, 7 g salt, 5 g sugar, 1 tbsp oil and 7 g instant yeast in the stand-mixer bowl fitted with a dough hook. Keep the separate glaze ingredients aside.

   Uses 500 g all-purpose flour (source also gives 4 cups) · 7 g salt (source also gives 1½ tsp) · 5 g granulated sugar (source also gives 1 tsp) · 1 tbsp Oil (olive oil or neutral oil) · 7 g instant yeast (source also gives 2¼ tsp)

2. 2

   Step 2: Mix on low and slowly add the 320 ml warm dough water. Keep the separate ½ cup glaze water aside.

   Uses Measured dry dough ingredients with oil · 320 ml warm water (1 1/3 cup)

3. 3

   Step 3: Once the dough comes together, turn the speed to medium and knead for 10 minutes.

   Uses Hydrated Barbari dough

4. 4

   Step 4: The dough will come together and will not be too sticky. Cover the bowl with a kitchen towel and let it sit for 30 minutes.

   Dough rest · 30 minUses Kneaded Barbari dough

5. 5

   Step 5: Place the dough on a floured surface and divide it into two. Shape into balls and cover with a kitchen towel. Let the dough rise for 30 minutes.

   Dough rise · 30 minUses Dough after its first 30-minute rise · Extra flour, as needed to dust the work surface

6. 6

   Step 6: Meanwhile mix only the glaze ingredients—1 tbsp flour, ½ cup water and ½ tsp baking soda—in a saucepan. Bring to a simmer over medium heat, stirring 3–4 minutes until thickened; set aside to cool.

   Cook roomal glaze · 4 minUses 1 tbsp flour · 1/2 cup water · 1/2 tsp baking soda

7. 7

   Step 7: After the dough balls have risen 30 minutes, place each on parchment and flatten by hand into an oval. Make lengthwise indentations with your fingers, brush each with the prepared roomal glaze and sprinkle with sesame seeds. Transfer the parchment and both breads to baking sheets, cover with plastic wrap and let rise another 20–30 minutes.

   Final proof · 30 minUses Two dough balls after their separate 30-minute rise · Cooled cooked roomal glaze · Sesame seeds for topping, amount not specified by author

8. 8

   Step 8: Preheat the oven to 440°F. Uncover the breads, removing the plastic wrap. Wet your fingers a little and renew the indentations as described in the full article. Bake in the hot oven about 18 minutes until golden and cooked.

   Bake bread · 18 minUses Shaped, glazed and sesame-topped breads after final proof · A little extra water to wet fingers for final bread indentations

9. 9

   Step 9: Let the baked bread rest 10 minutes before slicing.

   Rest baked breads · 10 minUses Baked Barbari breads