Iranian Barbari Bread

Olha's Note:

The right bread to serve with a Middle Eastern meal. The sesame seeds (barbari in Iran) and the oil give the bread its delicate flavor.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 2 breads

• 1 tablespoon active dry yeast
• 1 cup lukewarm water
• 2 tablespoons salad oil (not olive oil)
• 3 -3 ½ cups all-purpose white flour
• 2 tablespoons melted butter
• 2 tablespoons sesame seeds

Directions:

1. Dissolve the yeast in the warm water. Add the salad oil and stir. Add the flour a little at a time, stirring and mixing until you have a well blended, manageable dough.
2. Place the dough in a large, oiled bowl, cover, and place in a warm area to rise for 1 hour.
3. Take the dough, knead it a couple of times and divide in two. Oil 2 baking sheets, and with your hands flatten the shape the 2 pieces of dough into 2 oblong loaves, 1/4 inch thick. With the edge of your hand make 3 ridges lengthwise on the surface of the dough.
4. Brush with the melted butter and sprinkle the sesame seeds on top. Cover with a towel and let rise in a warm place for 30 minutes.
5. Bake for about 20 minutes until golden. Serve warm immediately. Or, later, reheat the breads by wrapping them in foil and placing in a hot oven for 5 to 10 minutes. Yield: 2 breads. Do not freeze.
6. Breads Of The World.

Reviews

[Chef #1316891]

not a very good receipe. tends a very bland bread. Add sea salt to dough. AlsoI found that if you use the following on the top instead of melted butter it will yield to a much better barbari. Flour: 1 tsp Baking Soda: 1 tsp Water: 2/3 cups cook the ingredients ahead of time and brush the bread with this mixture, add sesame seeds, bake and enjoy warm. BTW you can freeze the bread.

[fozzy2]

Salt is missing from this recipe. I think 1 teaspoon would be about right, but you would have to increase the ferment time. Also, instead of the butter, brush the top with a little water before adding the see. Thanks.

[Chef #501261]

As an Iranian --familiar with Barbari bread from my childhood-- I found this recipe very strange. First of all you never use "oiled bowl" for making any regular Iranian bread, as far as I know. You don't use oil or butter in the process either. Secondly, you cannot refrigerate it but you can freeze it. if you freeze it right after baking (after 30-40 minutes when it loses the heat) you can reheat the pieces using a regular toaster. The result is almost like the fresh Barbari.