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    You are in: Home / Recipes / Persian Flat Bread (Barbari) Recipe
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    Persian Flat Bread (Barbari)

    Persian Flat Bread (Barbari). Photo by Eismeer

    1/1 Photo of Persian Flat Bread (Barbari)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs 30 mins

    15 mins

    Eismeer's Note:

    Crisp on the outside, soft on the inside. Delicious bread, that is the everyday bread in Iran and baked scattered against the walls of charcoal ovensgrills . Used to scoop up main dishes and delicious spreads. I like it with Baba Ganoush, cheeses, vegetables and traditional vegetarian middle eastern dishes. I like to keep it vegan, but you can sub the amount of olive oil with butter or ghee. The longer you let the dough rest, the better the taste, texture and crispness. I let mine rest in the fridge for up to 24 hours.

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    Serves: 1



    Units: US | Metric


    1. 1
      add flour and corn flour into a bowl, mix with salt.
    2. 2
      form a small crater and add sugar, crumble fresh yeast into crater and add about 5 tablespoons lukewarm water. Incorporate yeast, sugar and bit of the flour until a creamy paste forms. let this mixture/bowl rest in a warm place for about 25 minutes. Starter dough will have risen and is bubbly.
    3. 3
      incorporate rest of water and olive oil and knead thoroughly until a soft, but firm dough has formed.
    4. 4
      let rest for the minimum of 1 hour in a warm place.
    5. 5
      form oval shaped breads and brush with olive oil, sprinkle with black sesame seeds and let bake on high heat for about 10 to 15 minutes in the pre-heated oven (225°C).

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    Nutritional Facts for Persian Flat Bread (Barbari)

    Serving Size: 1 (922 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2450.9
    Calories from Fat 557
    Total Fat 61.9 g
    Saturated Fat 8.6 g
    Cholesterol 0.0 mg
    Sodium 2372.2 mg
    Total Carbohydrate 410.2 g
    Dietary Fiber 20.3 g
    Sugars 14.7 g
    Protein 58.9 g

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