Barbari Bread (traditional method) | نان بربری سنتی آموزش به سبک نانوایی، پخت در منزل ❤️

Persian Barbari Bread, hundreds (or thousand) of years old method of baking bread. This flatbread was ranked #3 in flatbreads worldwide. I love it so much and I actually fell in love with baking after attempting to make this beautiful bread in 2022. I kept making it for over hundreds times and this video shows you the easiest way to achieve the best quality for Barbari bread.
Follow the recipe and share your comments if there was a technical question, I’d be glad to answer.

Recipe ❤️:
*please use as much organic and non-gmo as possible in your ingredients

1. Put together below ingredients into your blender;

Sugar 1/2 tablespoon (I used organic coconut sugar),
Yeast 1/2
Water 400grams (room temperature)
Flour 500grams (bread flour)
Salt 1 teaspoon

2. Blend them for 1 minute if you have a similar machine to mine (it’s super powerful and efficient). If you have a typical dough mixer (with hook) mix it for minimum 10 minutes. For this bread the more it’s mixed thoroughly the best results you can expect.

3. Transfer the dough into a bowl (make a nice round ball like in the video) and put the lid on and rest it for half hour (in a warm place) or maybe up to an hour if the environment is not warm (until your dough is almost 50-70% larger than your original dough)

4. Transfer the dough onto your baking table (sprinkle a little flour on the surface and your hands, the less flour you use while shaping, the more original is your bread quality!). Cut the dough into two pieces (each is around 450grams - a regular Barbari size).

5. Make a beautiful round ball out of each and dip it into “wheat bran”. Then let the two balls rest on a non-stick surface in the proofer for about half an hour.

6. Take one ball and spread it gently on your baking surface covered with wheat bran and flour (70/30 combination recommended).

7. Put generously some Roomal (the polish) and release the air in the bubbles if you see any significant ones. Finger the bread as shown, put generously some sesame (optional)

8. Bake it in a 550F/300C (or your maximum oven temperature (only bottom) *preheated oven, with a “thick” cast iron or steel or any dense metal OR pizza stone (make sure it’s preheated, otherwise your bread sticks at the end). Oven to oven it’s different, you give it at least 10 minutes before you open the door for the mentioned temperatures.

9. Enjoy it ❤️ and share the beauty with others too ❤️✨