PERSIAN BARBARI BREAD RECIPE RECIPES

Steps:

• Dissolve the yeast with the sugar in 1/2 c water, let sit a few minutes to proof (foam).
• Mix bread flour, baking powder and salt together. Make a well in the flour, and slowly incorporate the yeast mixture, and then the remaining 1 cup of water.
• Knead 15 minutes on a lightly floured surface until smooth and elastic.
• Divide dough into 2 round pieces.
• Sprinkle a large baking sheet with cornmeal, transfer the dough to it. Lightly cover and place in a warm place until doubled in bulk (~1.5 hours).
• Meanwhile, bring the glaze ingredients to a boil, let cool. Brush lightly over the dough.
• Now for the tricky part! Dip your fingers into the glaze, and punch the dough down with the edges of your hands to form several long parallel ridges along the dough.
• Brush the dough with the glaze again, sprinkle with sesame seeds or poppy seeds. Preheat oven to 375°F.
• Carefully stretch the dough lengthwise (it should be approximately 8 inches wide and 18 long-- I never measured it!) until it is about 1/4-1/2" thick.
• Bake 25-30 minutes, or until golden. The bread should be slightly flexible when done. If you overcook it (as I did in my first attempt- by 8 minutes), it will turn out more like ciabatta-- still good!
• Good luck!

Steps:

• "Mix together flour and dry ingredients (salt and dry yeast) in a large bowl and make a well in the center. Mix together lukewarm water and oil and pour into the well. Knead ingredients together by hand for 5 to 10 minutes until a soft, smooth dough is formed. Place the dough in a greased bowl, cover with a kitchen towel and place in a warm draft-free location for about an hour after kneading. Punch down dough and divide it into 2 or 3 equal balls. Brush each ball lightly with olive oil on a lightly oiled (instead of floured) work surface to prevent sticking. Shape each ball into a large circle or rectangle about 1/2 to 3/4-inch thick. Place dough on a lightly greased baking sheet, cover with a towel and let rise in a warm, draft-free location for 20 - 30 minutes. Brush top of dough with olive oil. using a sharp knife or razor blade, cut 4 or 5 parallel lines running the length of the bread. If making a rectangular loaf, make cuts going in the opposite direction as well, forming small squares. Bake in a preheated 425F oven for approximately 15 minutes. Cut into small sections for serving. Makes 2 or 3 rounds. After brushing with oil and cutting the grooves, vary by sprinkling with seeds such as sesame, anise, fennel, caraway, etc."