It's in the oven so a bit late, but I was wondering about the lack of salt and I believe total lack of information on baking temperature. There were a couple of helpful comments, and I found this other recipe online that appears decent, http://www.1001recipe.com/recipes/food/barbari_bread/ <br/>Good luck to fellow chefs and chefs wannabee, as I am.
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.
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.
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.
This bread's flavor was practically non-existent, and the texture was very course. I have eaten other middle-eastern flat breads, which I've loved, but feel something may have been omitted from the recipe. I might experiment with it more.
verrrry bad Recipe.