Barbari is a popular Iranian flatbread often served with curries, cheeses, and other dishes. It is made from white flour, has an oval shape, and is thick. Barbari is traditionally baked in a stone or brick oven over scented woods, giving it a rich charcoal flavor. It is easy to prepare at home by combining yeast, warm water, sugar, salt, and flour. The dough is then kneaded, covered, and left to rise before being formed into flat, oval loaves, coated in cornmeal, sprinkled with sesame seeds, and baked.
Barbari is a type of flatbread made in Iran. Along with sakak, another type of Iranian flatbread, it is a popular feature at meals and is often served with curries, cheeses and other dishes. Leavened bread is made from white flour, so it’s fluffy and light in texture. Many people compare barbari to naan, another type of flatbread that also comes from Asia. Bakeries specializing in Persian specialties can carry barbarians, and it’s also relatively easy to prepare at home.
The full name of bread in Farsi is Nan-e Barbari, or “bread of the Barbarians”. The Barbarians are a people originally from Afghanistan, who likely brought the recipe for the bread with them to Iran in the 1700s. The bread quickly became popular in Iranian cuisine and the name credits to the original developers. Bread is a crucial part of a sit-down dinner in Iran, along with herbs, cheese, and condiments like pickles and freshly cut cucumbers.
A formal Iranian dinner may include different types of bread. Barbari is recognizable because it has an approximately oval shape and is very thick. Each diner takes a whole barbari from the bread tray or basket, as the bread is formed into small personal loaves. Traditionally, barbari is baked in a stone or brick oven over scented woods, which creates a crusty layer on the bottom of the bread and gives it a rich charcoal flavor.
To make barbarians at home, combine a packet of yeast with a cup of warm water and a teaspoon of sugar. Let the yeast mixture sit until frothy before adding two cups of warm water and a teaspoon of salt. Slowly begin to start stirring the flour into the mixture. You may need eight or more cups of flour to get the right consistency. When the dough is soupy, add four tablespoons of the oil or melted butter and keep adding the flour until the dough starts to pull away from the sides of the bowl.
Turn the dough out onto a floured board and knead it until smooth and elastic. Lightly oil the barbarian dough and place it in a dark, warm place covered with a towel for four hours. Punch down the dough, turn it over and cover for another two hours. When you’re ready to make the individual barbarian pieces, divide the dough into 12 pieces and form them into flat, oval loaves.
Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). Dip the barbary loaves in the cornmeal to coat the bottoms and spread them out on a cookie sheet, sprinkling the tops lightly with sesame seeds and pressing down to flatten the loaves and give them texture. Bake for eight to twelve minutes, until the bread is golden brown, and serve immediately or chill and freeze for later use.
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