Iranian barbari is a type of Persian bread in Iran. They have a crusty finish while remaining soft inside and can be made in a variety of sizes. You can sprinkle some sesame seeds or caraway seeds before baking. Here is the recipe:
Ingredients – Makes 6 breads
- Unbleached white bread flour – 8 oz / 225 g
- Fresh yeast – 1/2 oz / 15 g ( I used 1 envelope ( 2 1/4 tsp) active dry yeast)
- Salt – 1 tsp
- Luke warm water – 150 ml
- Oil, for brushing
1. Sift the flour and salt into a bowl. Make a well in the centre.
2. Mix the yeast with the luke warm water. Pour it into the centre of the flour, sprinkle a little flour over and leave in a warm place for 15 minutes. Mix to a dough, then turn out into a lightly floured surface and knead for 8 – 10 minutes until smooth and elastic.
3. Place in a lightly oiled bowl, cover with an oiled clear film and leave to rise for 45 – 60 minutes, or until doubled.
4. Knock back the dough and turn out to a floured surface. Divide the dough into 6 equal pieces and roll each one to about 4 x 2 inch ( 10 x 5 cm) and about 1/2 in ( 1 cm) thick. Space well apart on the baking sheets, and make four slashes in the tops.
5. Cover the breads with lightly oiled clear film and leave to rise, in a warm place, for 20 minutes. Sprinkle a few sesame seeds. Meanwhile, preheat the oven to 400 F / 200 C / Gas 6. Brush the breads with oil and bake for 12 – 15 minutes, or until pale golden. Serve warm.
Recipe Source – Baking by Martha Day