Tuesday, June 28, 2016

Iranian Barbari Bread/Noon Barbari/Naan-e-Barbari

Barbari bread is a type of flat bread which is quite popular in Iran and its neighbouring Armenia. Barbari means our fathers or else related to Barbars in Persian language. Barbars are a group of people who lives in Eastern borders of Iran. Obviously not need to explain that this bread comes from this group.Coming to this Bread, its often eaten with cheese with herbs, jam, or else simply with a cup of tea for breakfast. Its almost like our Indian Naan bread,and this bread is also known as Naan-E-Barbari or else Noon Barbari. However Persian also makes this bread as much as like Iranian. This bread is usually shaped as a longish oval and this bread calls for roomal, a flour paste prepared using flour and baking soda. This flour paste helps a lot to stretch the yeasted dough and this paste is also used to spread over the bread to give a deep brown colour after baking.

Iranian Barbari Bread/Noon Barbari/Naan-e-Barbari

This barbari bread was in my to do list since a long, finally got a chance to bake with as we are supposed to bake this bread for this month's We knead to Bake, a baking event by Aparna of My Diverse Kitchen.   and Mayuri Patel was the host of this month's challenge. I have to say big thanks to Mayuri for pulling me to bake this bread. This bread is quite simple to knead and bake, and am sure you will definitely enjoy this thick flat bread with dip of your choice. We enjoyed this bread with cheese and we loved it.

Iranian barbari bread

Recipe Source: Heghineh & Karen's Kitchen Stories
For dough:
3 cups All purpose flour (plain flour)
1+1/2 cups Warm water
1+1/2tsp Instant dry active yeast
1+1/2 tsp Salt
1tsp Sugar
1/2 tsp Baking powder

For the roomal (spread):
2/3 cup Water
1 tsp All purpose flour
1 tsp Baking soda (soda bicarbonate)

For topping:
Nigella seeds(kalonji) or Sesame seeds

Some semolina (sooji) to spread the dough
Some oil for greasing
Extra flour for kneading the dough

Mix flour, yeast, salt, baking powder and sugar in a big bowl.Add warm water and form a dough.

Dust the counter top with some flour and knead the dough till it is smooth and elastic. This bread requires a good gluten formation so dont forget to knead it well.

Shape the dough into a ball shape and place it in the greased bowl. Cover with a wet tea towel or a cling film. Place it in a warm place to allow the dough to rise till its double the size.

Barbari Bread,Noon Barbari

In the meantime prepare the roomal or spread: Put the flour, water and baking soda in a pan. Mix well.

Put the pan over medium heat and bring the mixture to a boil. Let it boil for 2-3 minutes and let the roomal cool down before using it.

Once the dough double the volume, punch it and nead the dough gently and divide it into 4 parts.Line baking sheets with parchment paper or grease it with oil.

Sprinkle some semolina on the work place. Take one piece of the dough and using the roomal, spread it into a large oblong shape.

Using the roomal, make grooves/lines lengthwise on the flattened bread. Place it on the baking tray.

Repeat the same process with the remaining dough. Spread the remaining roomal on the bread pieces.

Sprinkle the top with sesame seeds or nigella seeds or a mixture of both.Preheat the oven to 350F.

Arrange the trays in the oven and bake the bread for 20-25 minutes or till it’s golden brown.

Remove the baked barbari bread from the oven and place it on a wire rack to cool.

Serve with tea, your favourite dip or cheese.

1 comment:

  1. This bread looks delish and perfect for every meal.

    ReplyDelete

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