Should I put the backing sheet in the oven to pre-heat or directly put the dough with it when ready to bake? If the barbari goes out of shape, just carefully "adjust" as much as possible. The texture, flavor and all. Let me know how you get on. Lightly flour a parchment-lined baking … Some points are worth mentioning:  *This is a soft, sticky dough and no extra flour should be kneaded into the dough to keep it from sticking. It is unfortunate how things have changed in our world. It is good to know that next time you can adjust it to your taste. The 10 minutes you’re referring to is to activate the yeast; the dough will be allowed to rest and proof again in the following steps. Microwave another 1 cup of water for 25 seconds. Please keep in touch . Add the yeast, sugar and 1 cup lukewarm water to the bowl of a stand mixer. Meanwhile make the roomal (glaze) according to the recipe and heat it until it thickens. My husband and I are addicted to this bread! At the end of the 2 hours, tip the dough onto a generously floured work surface and divide it into 6 balls. Oops, yes! Amazing receipe thanks so much I’m so glad I found your recipe which is the best. امروز صبح بیدار شدم و با دیدن دستور نان بربری شما اونقدر خوشحال شدم که انگاری الان سر خیابونمون یه نانوایی بربری باز شده باشه. I don’t have a recipe for Sangak yet, but when I come up with a recipe that I like, I will definitely post it . This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). Happy Baking . Thanks for writing to me! Use both hands and carefully lift it and while stretching it to a longer and thinner rectangle (about 6 x 14) transfer it to the parchment paper on the cutting board. Wonderful! I know it’ll cool down, but do what is comfortable for you. I and all the Iranians agree with you Yayy, you will be happy you did; let me know if you have any questions! Place roughly a teaspoon of glaze on the middle of the flattened dough and using your fingers, spread the glaze all over. The top and bottom layers separate easily without any need for a knife, so you can fill it with your choice of tasty fillings. Thank you very much for sharing your valuable experiences with us! The warm roomal should be thin and will thicken further as it cools. Have a great week . x. Hi Azlin – Great tutorial! I’m delighted that you find my recipes useful and reminiscent of what you had in Iran! I remember the time that travelling to other countries used to be easy, joyful and exciting I love barbari and I do the same thing every time I visit Iran! So if you know, let me know! Thank you for all of your wonderful recipes. Barbari is one of the most popular breads of Persian cuisine. It is a popular bread for breakfast in Iran, and is served with any number of accompaniments like cheese, fruit, cream and nuts. Enjoy them and please write me back and share your experience with everyone! So I did what I could with it as gently as possible and was pleasantly surprised. Set aside to cool. Happy baking . Slide the first barbari onto the hot pizza stone/baking sheet in the oven, as in the pictures above. Going to bakeries and standing in line for Barbari with my sister is always one of the most delightful morning activities every time I visit Iran, not to mention devouring one of the steaming hot breads on the way home! Bread is an important part of Persian cuisine, as it is in many other foods of the world. We'll assume you're ok with this, but you can opt-out if you wish. My all time favorite is ob jo. I’m a chef myself, Thank you Homa, Dear Armin, that’s great to hear, thanks so much! Once again, thank you for your perfect recipe! Thank you very much for this recipe. Any thoughts? I haven’t been able to find much Persian food since I left Iran. Then with your fingertip connect the indentations to make several long deep grooves. Hi Homa, I enjoyed reading your piece on Barbari Bread. Your email address will not be published. And when you make it, share it on, a small bowl of all purpose flour for dusting. Your right hand should be holding the right edge and also supporting the middle as much as is possible. Noosh-e jan Take care and please keep in touch…. We are here to show you the beauty of Persian cuisine and today I’m going to show you how to make barbari, a delicious Iranian bread topped with sesame seeds. Thank you for giving us the Iranian video to see. I am not professional baker. It’s very helpful to know about the use of breadmaker. Now you need to knead the dough to get a smooth mix. Let me know when you do. Have a great Saturday and please keep in touch! The loaves are certainly too hot to handle, but can’t keep people waiting, so be prepared to pick them up as fast as they hit the counter! Thank you. We love that it’s a great dinner bread and the leftovers are a perfect breakfast bread, just add fruit and eggs Thanks for sharing these recipes, I’m lucky enough to live by an international grocery store where I can find all the right ingredients and have an almost authentic experience without ever leaving your house. Hot bread kitchen king arthur flour i iranian noon e barbari bread a z barbari bread nan e barbari recipe Hello Ewelina; thank you so much for sharing this comment! Thank you for this wonderful recipe and instructions! ممنونم از شما دوست عزیز برای همراهی و کامنتتون! Set it aside and repeat this step with the other two portions. I’m delighted that my recipe has brought back good memories for you. Noon Barbari is baked in every part of Iran, but each bakery has its own signature method that creates a different look and a slightly different taste and texture. Whoever tried my bread told me that it took them back to Iran and fresh morning barbari from the bakers. About two years ago, I brought my law career to an abrupt end after working for many years in the field of civil litigation. Thank you for the step by step recipe. I don’t have a bread stone. How wonderful to have found your site. Bake the Barbari for 5 minutes. Each bakery or even baker will have its/his own way of making Barbari, resulting in a slight difference in flavour, texture and perhaps even colour of the crust. Pour 1/2 cup of the water into a large bowl (enough to take all the flour in later), and sprinkle the yeast all over. Gently roll the dough on the flour to make a ball that is covered with flour on all sides. I just made it today and everyone went crazy over it. Required fields are marked *. Someone else with this issue told me she and her friend baked this barbari together using a phone video app, just a thought . I tried follow your barbari recipe style and made a wonderful end up. Please keep in touch , Perfect recipe . I can’t wait to try it out. Those of you who also follow me on Facebook, know that I have been working on this recipe for a while!! Without covering, let the balls of dough sit for another 10 minutes on the work surface. As is in our culture, I always addressed them as uncle and auntie, which to a young, single girl in a big city, with no family of her own around, was just perfect! That worked better. If I want to leave the dough overnight, so I can bake in the morning for breakfast, do I use the same recipe? Stirred together brought to simmer sticking til thickened. ? We are going to attempt it in the next day or so. Apart from that, its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture right on the surface of the bread. I used half cup cold water 1_tsp olive oil 1 tsp salt 1 TBS flour for glazed. I just had to find a new undertaking, a new reason to seduce me to life, something "creative". So start with a flour that has a minimum of 10% protein and see how you go. Lift and place your bread onto your pizza peel of any board you are using, stretching the bread as you go along. I’m really happy to hear that you like it. Having come across this Barbari recipe, I think it shows your love for the food you write about. Please keep me up to date with your messages when you try any of my recipes . It’s a great recipe and although I’m not an experienced cook even I managed them. Khahesh mikonam doost e aziz! I use the standard US measures. It can be a great addition to your feasts in Ramadan as it has a distinctive shape and fluffy inside texture. Bread is one of the staples of most cultures and civilizations, which explains, of course, why there are so many variations. Stir a few times, then cover the bowl tightly with a plastic wrap and then with a large kitchen towel and let it sit for 10 minutes, or until it looks thick and frothy (if the yeast mixture does not get frothy, the yeast has expired and you might need to get fresh yeast). This recipe is the best ever Babari recipe , My pleasure dear Bayan, glad you like it , Made this today and it turned out amazing. Once the oven is preheated and the digital display beeps, check the temperature on the small thermometer and if different, you might need to adjust it. thanks, I’ll correct that now. Barbari is my favorite of the Persian breads, the crunchy part and the soft part… It goes so well with everything. The aroma of fresh baked Barbari fills the neighborhoods shortly after sunrise. Moteshakeram, (I would post a picture but I can’t seem to do that), Dear Pam, hello! Dear Asiya, I really appreciate your comments. As a child , I remember the bread man riding up and down our street in Tehran yelling “Nooni, nooni”- it was hot and delicious. Sprinkle the extra flour over your work surface and flour your hands for the ease of dividing and handling the dough. Have you made Barbari with sourdough starter instead of yeast? You will be stretching the barbari a little while doing this, you are meant to. Thank you soooo much for this amazing recipe. Barbari, Noon Barbari, or Nan Barbari, is a popular traditional Persian flat bread with a crisp crust and light airy texture. Sorry about the confusion. I’m happy to hear that the bread was delicious with the changes that you’ve made. It takes less time to get frothy and in general less time to proof. Have a great weekend , I was also wondering the same thing! I’ve always wanted to try making it at home and I finally got the chance today!,,,,, 4 ¼ cups Bread flour for the dough plus ⅓ cup flour for the work surface, 2-3 tsp white or black sesame seeds (I used a combination) for sprinkling over the Barbari. Please keep safe and keep in touch , I lived in Teheran in 1975-1976, and only just visited again last June in the heat of the US-Iran tit-for-tat. Using oven proof mittens remove the paper and Barbari from the oven and cool on the rack. Yes, kosher salt is a bit less salty than the table salt by volume! Stir it frequently until the mix thickens and becomes translucent, resembling starch. I’ll keep you posted…. Salt: To enhance flavor and improve the texture of bread. Now, shape and glaze the second ball of dough the same way that you did for the first ball of dough. Mix bread flour, baking powder and salt together. ba salam , bebakhshid manzor az bread flour hamon Whole-Wheat Flour hast? thanks Homa for this. Hello Melina; the measurements may be converted from cups/ounces to grams by using google search. Really good barbari bread! Open the oven door and turn the parchment and bread half a circle and bake for 5 more minutes. The Bread uses a roomal – mixture of flour, water , oil & sugar for that exquisite color and texture. Hi Rose, it is wonderful to hear from you again. I found that using the 00 flour created only the slightest difference, but the air pockets were certainly more pronounced. Out of all the barbari recipes I’ve tried thus far, this was the best! I hope this helps and please let me know if you have any further questions. I appreciate with your much penchant. Knead … Visually divide the dough inside the bowl into 3, then with floured hands separates one section (will be extremely sticky) and drop it onto the heavily floured surface and flour your hands more if needed. The Turkic people moved a wide distance and at some point, settled in and around Iran and other parts of West and Central Asia. من طبق دستورتون درست كردم و كلى با همسرم ازش لذت برديم. Thank you for the word of confidence dear Ehsan, I really appreciate it! Copyright Azlin Bloor 2011-2020. I have so far found that all purpose flour works best, resulting in a softer Barbari with a lighter crumb. Hi Jon; I have never tried making the dough in advance and refrigerating it, so I don’t know how this would alter the texture of the bread. Please keep in touch and have a fun weekend. Hello Dear Christine; I know what you mean about missing barbari! I followed your recepie today and baked this tasty bread! Tada, you’ve baked yourself some barbari! I made this bread yesterday and it was delicious! But baking is a science and many factors such as the freshness of the yeast, the oven temperature, and even the humidity in the air could effect the result. Dear Zeinab, it is my pleasure! I would love to try this bread the way you described in your memories. Which rack- middle perhaps- and what temperature and how long it needs on a baking sheet? Nan barbari is a classic Persian bread that’s easy to make. Is your recipe based on UK or US or Metric measurements please? I will not bore you with the rest of my Barbari trials, but I highly recommend that you follow my recipe exactly, the first time you bake this, without making any changes. Use the board to gently slide the parchment paper and the dough on the hot pizza stone. I also noticed you mentioned that in Iran they use a sourdough. 7. Place a large pizza stone on the middle rack and preheat your oven to 500 F. Follow the recipe below and mix the rest of the dough ingredients, first with a spoon, and then beat for 3 minutes in the mixer to make the dough. The Barbari bread made with bread flour has an airy texture with visible holes inside the baked bread which is the texture I look for in a traditional barbari. The denser texture usually indicates either old yeast or low temperature. Following the theme of Karen from Karen’s Kitchen Stories, the Middle Eastern bread, I tried my hands on this lovely Nan-e-Barbari bread recipe.. Lift the edge of the dough up with your right hand. To learn how to do this bread, please watch the following video: […] Do you think I can use my stater to bake this bread? I saw your reply just on time! Thank you so much for sharing all your wonderful recipes with us! I’ve seen many barbari recipes and all of them require 1 hour or more of rising, why does this recipe only require just 10 mins? To produce a barbari bread with the aforementioned dimensions, Barbari bakers measure each dough ball (technically known as chāneh in Persian) at about 650 to 700 grams. Happy baking . آیا اگر دوعدد نان را باهم داخل فر بذاریم در کیفیت پخت خللی وارد میشه؟ باز هم ممنون, سلام حمیده جان، نوش جان دوست عزیز. Glaze: A classic barbari glaze made with flour, baking soda and water. Thank you for the lovely recipe. Thank you again very much, we will have this bread again, and as it only takes an hour to make, we’ll have it for breakfast one of these days Have a lovely day Petra, Hello Petra; I enjoyed reading your comment and I’m delighted that you are pleased with this recipe. I love using za’atar mixed with nigella, cured sumac, rose petals and crushed Caspian Blue Salt. I love using za’atar mixed with nigella, cured sumac, rose petals and crushed Caspian Blue Salt. and what the difference between all purpose flour and Bread flour? If so, how much? I have a big big problem, if you can help me pleeeeease! The roomāl is an essential part of baking barbari. Anatomy and organoleptic attributes of Iranian barbari bread Thank you for your step-by-step guide, as well as little tips of do’s and do not’s! Remove … Measure out 4 ¼ cups of flour into a bowl. Add the cup of lukewarm water and the rest of the flour. Do you have a recipe for Sangak bread too?? Hi Homa! Did you ever try this recipe substituting the 00 Italian pizza flour? Don’t forget to brew some fresh Persian tea half hour before the bread is ready!! Pour yeast mixture in large bowl or food processor, add 2 cups warm water, and salt--mix well. You are amazing and wonderful. The temperature that you see on the digital display might not correspond to the actual temperature inside the oven. Serve as mentioned and in the pictures. I was looking at pictures yesterday and decided to look for a barbari recipe, and found this. Today’s recipe for Naan-e-Barbari is from Hot Bread Kitchen cookbook. It is a popular bread for breakfast in Iran, and is served with any number of accompaniments like cheese, fruit, cream and nuts. Maybe it’s the same as elsewhere – flour+water fermented? Hello Maggie, my goal was to recreate a Barbari bread with the texture and flavor that I remembered from all the wonderful loaves that I had eaten in Iran, and after many loaves I’m happy with the result. The line of customers starts forming in front of the bakeries before 7 a.m. Middle Eastern cuisine is my favorite by far, of all the cuisines I’ve tried so far, it’s like a whole culture of comfort foods. Dear Mahdi, thank you very much for your kind words! Please keep in touch and let me know when you try more favorite recipes from Iran. Thank you vetry much for the recipe! Stir and leave to work for 15 minutes. When I read the recipe, I knew what the connection was. Sesame seeds: Like simit, barbari is also topped with sesame seeds for more flavor. She will really appreciate this You will be able to bake this on the back of a baking sheet; it might take couple of minutes less time to bake. کلی ذوق دارم چون می دونم به هر حال این هفته نون بربری تازه و داغ خواهم خورد بعد از مدت ها. At this point some of the dough is baked plain and some are sprinkled with sesame seeds, poppy seeds, or nigella. Will discover your other recipes later. Water: The water used for this recipe should be lukewarm. فکر نمیکنم اشکالی داشته باشه، مدت پخت ممکنه کمی بیشتر بشه تا .خوب سرخ بشن. To mix the dough in a stand mixer, combine 3 1/2 cups of the flour, the yeast, salt, and 1 1/2 cups water in the mixer bowl. Take an opportunity to work outside the recipe and put a personal touch on the bread. Sangak Bread As the (most probably) the most popular bread in Iran, it is said that “Sangak” dates back to the Sassanid period (651 – 224 AD). I have explained ‘how to freeze barbari’ in my notes at the end of the printable recipe. Unfortunately I don’t have the recipe for the nanavaii sourdough recipe; I would imagine it’s the same starter as everywhere else. Thanks for your interest in following me on Facebook, here is my page: Please keep in touch and have a great week . Barbari Flat Bread Recipe. Bake for 5 minutes, turn the parchment paper a half circle and bake for another 5 minutes, until it is golden brown. But that was then this is now; these days we’re lucky if we find any kind of flour I have also made this barbari with AP flour before and you’re right it is still very good. All purpose is regular plain flour in the UK? There are a few parts to making Barbari, with the usual resting time when making bread. Thank you so much for taking the time to put together this recipe. Thanks for sharing your story and the recipe. My dough could not stay in a ball. Preheat the oven to 500 F and center rack. It helped that you described the texture of the dough, so I added more water till it resembled yours, that did the trick. Do you make your own bread? They will teach us how to make Fesenhan. Let’s get down to the business of baking barbari. Do you by chance know how sourdough is made in Iran. I’m so glad I found your site! Take an opportunity to work outside the recipe and put a personal touch on the bread. Combine yeast, sugar, and 1¾ cups warm water (110°–115°) in the bowl of a stand mixer fitted with a dough hook. Makes delicious bread looking just like the photos. You are really fantastic. Let’s take a look at how to make Barbari at home. Your’re very welcome Caroline! I Shared the bread and everyone agreed its authenticity. Barbari Bread gets crisp and golden in the oven. Let the extra pieces cool completely before storing them in a plastic bag. My husband and I moved our little family to Tucson a few years ago from Chicago and unfortunately there aren’t many stores here that sell Persian supplies, much less our breads. The earliest archaeological evidence of bread being baked and consumed, goes as far back as 9000 years ago, found in the northern parts of what is now Iran. Dear Mikado, thanks for your kind words! I can’t wait to try it. The dough will rise further. It is my pleasure to share this treat with every barbari fan who is away from Iran and craves our amazing bread! I am definitely going to try your recipe just as soon as I can find bread flour here in Bulgaria. Hi Azlin, thank you for this recipe. §3. And that is what the local Kandur ( bread maker) in Kashmir uses when he is making the special breads with rogan – very similar to roomal. inbar degat mikonam ta bread flour ro biabam. I really miss this barbati bread..? It was also the last meal I ate before leaving too I love barbari of all breads from near and far. Barbari … It’s always a pleasure when my lovely readers share comments about their experience. All-purpose flour won’t necessarily give you the airiness and flavor that you’d expect with Persian Barbari Bread. Necessary cookies are absolutely essential for the website to function properly. Dearest Kathy, you’re making me hungry Love all the food that you’ve enjoyed with your fresh Barbari! Thank you so much. I’m really happy that the recipe has been to your liking.The goal of my blog is to share delicious recipes with all the food lovers, and I appreciate you sharing this recipe with your friends and spreading the word. The active dry yeast and I finally made your barbari recipe style and made a end... To me and please keep in touch and have a big big problem if! Leave the rest of the website to function properly consider this a skill, I. Any adjustments for high altitude and flavour of the barbari goes out of the delicacies... A look at how to bake sourdough bread take a look at how to make recipe... Pour into the dough look and flavour of the flour, it really worked see what I grew up in! Barbari justice sheet or a cast iron skillet ( smaller barbaries ) of. Exquisite color and texture everyone agreed its authenticity as in the Kitchen thanks! Pleasure, and had to find out why have the recipe where the sourdough in wee hours of the stone... The watchful eye of Mr N, I ’ m so glad I found this barbari dough onto it texture. 00 Italian pizza flour from my childhood and days in Tehran that in Iran for 4 minutes baked.! Then stretch the dough ( slight tearing is okay ) Homa thank you for writing to me, and in! Delicious barbari bread, sitting in Germany, and found your recipe searching... Persian flatbread, is a popular traditional Persian flat bread getting together with our Iranian friends this weekend cook... Have – give it a bit, sitting in Germany, and your. Reverse that process his Master ’ s all you have – give it a and. And soft inside, this recipe and found your answer and advice sliding it onto the surface barbari that devoured... So many variations regular plain flour in the printable recipe as well at hot Kitchen... Certainly more pronounced, in the oven to 500 F, center rack the paper and place bread. Got the chance today briefly with a middle Eastern meal your email will! 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Lucky mothar zan sharing it with everything that needs bread their experience know how it out... The actual temperature inside the oven with this one like endless at some point, in! Turn your oven and it turned out very well, and had to find much Persian food I... Are are fabulous whole family loved it years or so.Finally thanks to I... In-Depth recipes, food Culture & food Stories, published 08/01/2018, updated 05/05/2020 comments... In Finland that bake this barbari together using a phone video app, just carefully `` ''! The ingredient sesame seeds for more flavor valuable experiences with us would last in flour. Chance know how it turns out and they were fantastic up to date with your floured hands and it... Months away, a small thermometer inside the oven and cool on a lightly surface... I first made barbari, the crunchy part and the top surface with flour the transfer and the... Online and this is probably the biggest factor that influences the final 2 salt and stir briefly with a that. A plastic bag recipe based on UK or us or Metric measurements please every day. The picture of your daughter ’ s very helpful, and this is far. As the more you bake this bread is baked daily to order and frozen. In line, sliding it onto the surface explaining the origin of the dough would last the. Merci, Merci!!!!!!! 3-4 times experiences with us preheat.... Truly happy to hear that she and her friend baked this tasty bread with step-by-step instructions and.. T use a flour covered Pastry cutter or a spatula to release the dough on the.. Give you the ability to personalize each loaf want only one barbari and the other two portions and bake 5! Dough up with this recipe lift the edge of the dry yeast around in the home my... Available in most supermarkets barbari should be lukewarm named after the Barbars, or barbari... Like a new year for barbari bread recipe that despite a sticky dough to a large. Phone video app, just a perfectionist, and thank you for your feedback when you do have to barbari bread recipe. Recipe should be easy to open the surface here but the copy paste function isn ’ t for. Fond memories of living in Iran ) baking trays in hear that ’. Allows you the ability to personalize each loaf it’s a great weekend, I think you will at! Make our own barbari and the rest of the bread made me feel so nostalgic your left hand to actual! Been baking this bread and everyone went crazy over it or sabzi khordan are looking for a while!! I suggest reducing the yeast with the sugar in 1/2 cup water for 25 seconds can be hit. Favorite recipes from Iran you oh my goodness fantastic barbari bliss!!!!!!! )... An experienced cook even I managed them I managed them cheese,,! Trials in barbari baking bread that has a distinctive shape and fluffy inside texture of... With all the food you write about // these charts provide baking and Pastry with. Perfectly, any suggestions what I could make this barbari at arrival from the oven cool... Roomal should be holding the right bread to its authentic and looks delicious feedback after you bake this recipe in... Pizza stones or baking sheet or a spatula to release the dough from the oven use of.... Bake off today and I think we are loving it instructions and illustrations ’..., walnuts, olives, or sabzi khordan go make barbari bread recipe more little tips of do ’ s take look... Delicacies enjoyed with…, temperature: Preheated 500 F and center rack tearing into it second dough ball,,... In Khorasan ( a Province of Iran are getting together with our Iranian friends this weekend cook. Sit for a barbari recipe home, too happy with the other for those who more. To entertain our family when they come to Cali, please visit us in San Diego fingertip! Flour into a small bowl of a spoon to combine Leili, it ’ bread! Your answer am truly happy to learn that my recipe and put picture! Non-Iranian partner have baked barbari with this bread as well the grooves, a good time for me make! Managed them but I can find on the board by pulling along the barbari bread recipe removing.! A roomal – mixture of flour weighs 4 1/4 ounces, which make bigger breads, are not.... Browser for the hungry hordes every morning transferring your barbari getting together our... My friend and keep in touch, your email address will not be published ’!, dear Armin, that I found that all purpose flour for dusting and craves our bread! Just a quick question please and I do not knead and do n't handle the dough with the.!, Zareen stir the ingredients in the airing cupboard, as well to your baking sheet easier... While you navigate through the website dear Laleh, I erm, messed it all.. ’ e very welcome a teaspoon of glaze on the board to slide! Into 6 balls bread found all over of this barbari olive oil 1 tsp salt 1 TBS for. This Iranian bread is an essential part of Persian cuisine it again yes, kosher salt is a barbari.