King Arthur’s #ExtraordinaryBread challenge has inspired me to try all kinds of new breads including this Persian flatbread. Their website describes it this way . . .a chewy (definitely CHEWY), flavorful flatbread, brushed with an interesting oil-and-flour glaze and topped with two kinds of seeds. Higher-protein unbleached bread flour, plus lots of water in the dough, give the bread wonderfully light texture. Next time I might divide the dough into thirds and make 3 flatbreads.
King Arthur Baking Company recommends this bread as a accompaniment to a Middle Easter meal but it was delicious with Vegetable Beef & Barley Soup — a Persian-American fusion of tastes.
Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread) Yield: 2 loaves
PREP =20 mins / BAKE =15 to 18 mins / TOTAL - 2 hrs 5 min
INGREDIENTS
Dough
1 2/3 to 1 3/4 cups (379g to 397g) water, lukewarm*
2 1/4 teaspoons active dry yeast or instant yeast
4 cups + 3 tablespoons (510g) King Arthur Unbleached Bread Flour
1 1/2 teaspoons (9g) salt
Semolina flour, for dusting (optional)
*Use the smaller amount of water in summer, or when it's humid; the larger amount during the winter, or in a dry climate.
Glaze
2 teaspoons King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour
1/2 teaspoon granulated sugar
1/2 teaspoon vegetable oil
1/3 cup (74g) water, cool
Topping
1 teaspoon sesame seeds
1 teaspoon nigella (black onion) seeds*
*Substitute poppy seeds or the seeds of your choice if you can't find nigella seeds.
INSTRUCTIONS
1. To make the dough: Mix the water, yeast, flour, and salt until well combined.
2. Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you've made a smooth, fairly soft dough (about 5 to 8 minutes if kneading by hand). The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom.
3. Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it's nearly doubled in size, about 1 hour.
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| After rising. |
4. Transfer the dough to a lightly floured work surface. Gently deflate the dough, and divide it into two pieces.
5. Shape each piece into a rough log about 9" long. Tent (gently cover) the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.
6. Preheat the oven to 450°F. If using a baking sheet, position a rack in the middle of the oven OR, if you prefer using a pizza stone, set it on the lowest rack or oven floor.
7. To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.
8. Working with one piece at a time, gently deflate the dough and pat/flatten it into a 14" x 5" rectangle. I shaped it on a sheet of sprayed parchment for easy transfer to my baking sheet. King Arthur says—If you're using a pizza stone, transfer the dough to a semolina-dusted surface (a baker's peel is helpful here) or a piece of parchment paper.
9. Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough.
10. Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.
11. Transfer the parchment to the baking sheet and bake for 15 to 18 minutes, until it’s golden brown.
OR, slide the bread onto the stone and bake it for 15 to 18 minutes.
12. While the first loaf is baking, prepare the second loaf. Bake as directed.
13. Remove the bread, and cool it on a rack.
14. Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.
15. Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.
Explanation from KA: What's with the flour/water glaze? This is a traditional solution to "steaming" your oven. The roomal (flour paste) applies moisture directly to the surface of the bread as it bakes, allowing it to rise fully; it also gives the crust a satiny shine.
Recipe without photos . . .Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread) Yield: 2 loaves
PREP =20 mins / BAKE =15 to 18 mins / TOTAL - 2 hrs 5 min
INGREDIENTS
Dough
1 2/3 to 1 3/4 cups (379g to 397g) water, lukewarm*
2 1/4 teaspoons active dry yeast or instant yeast
4 cups + 3 tablespoons (510g) King Arthur Unbleached Bread Flour
1 1/2 teaspoons (9g) salt
Semolina flour, for dusting (optional)
*Use the smaller amount of water in summer, or when it's humid; the larger amount during the winter, or in a dry climate.
Glaze
2 teaspoons King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour
1/2 teaspoon granulated sugar
1/2 teaspoon vegetable oil
1/3 cup (74g) water, cool
Topping
1 teaspoon sesame seeds
1 teaspoon nigella (black onion) seeds*
*Substitute poppy seeds or the seeds of your choice if you can't find nigella seeds.
INSTRUCTIONS
1. To make the dough: Mix the water, yeast, flour, and salt until well combined.
2. Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you've made a smooth, fairly soft dough (about 5 to 8 minutes if kneading by hand). The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom.
3. Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it's nearly doubled in size, about 1 hour.
4. Transfer the dough to a lightly floured work surface. Gently deflate the dough, and divide it into two pieces.
5. Shape each piece into a rough log about 9" long. Tent (gently cover) the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.
6. Preheat the oven to 450°F. If using a baking sheet, position a rack in the middle of the oven OR, if you prefer using a pizza stone, set it on the lowest rack or oven floor.
7. To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.
8. Working with one piece at a time, gently deflate the dough and pat/flatten it into a 14" x 5" rectangle. I shaped it on a sheet of sprayed parchment for easy transfer to my baking sheet. King Arthur says—If you're using a pizza stone, transfer the dough to a semolina-dusted surface (a baker's peel is helpful here) or a piece of parchment paper.
9. Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough.
10. Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.
11. Transfer the parchment to the baking sheet and bake for 15 to 18 minutes, until it’s golden brown.
OR, slide the bread onto the stone and bake it for 15 to 18 minutes.
12. While the first loaf is baking, prepare the second loaf. Bake as directed.
13. Remove the bread, and cool it on a rack.
14. Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.
15. Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.
Explanation from KA: What's with the flour/water glaze? This is a traditional solution to "steaming" your oven. The roomal (flour paste) applies moisture directly to the surface of the bread as it bakes, allowing it to rise fully; it also gives the crust a satiny shine.
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