6 Reviews

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.

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Frank Gilbert A. September 01, 2013

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.

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maxmost2000 July 06, 2009

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.

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fozzy2 September 01, 2007

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.

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sourenaa May 22, 2007

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.

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AlaskanAmateur March 13, 2007

verrrry bad Recipe.

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kambizkoushan January 22, 2014
Iranian Barbari Bread