As much I am intrigued by Persian culture, I am fascinated by Persian cuisine. I have not mastered many Persian dishes yet, but this is something rather simple yet very good - flatbread (or Nan-e Barbari). This flatbread turned out the very first time I made it, so I highly recommend trying this recipe and trying this bread with any type of Persian or even Indian hot dish or a yogurt dip. This recipe makes two large loaves, which was enough for a company of eight!
Ingredients:
1 packet (2 1/4 teaspoons) active dry yeast
4 cups bread flour (and some more for kneading)
1 teaspoon vegetable oil (and some more for greasing)
1 tablespoon all-purpose flour
1 teaspoon sugar
Salt
Sesame seeds
Note: you will need a pizza stone (if you don't have it, you can use a regular cookie sheet; it's not ideal, but it worked for me)
Directions:
In a large bowl, combine 2 cups of lukewarm water with the yeast and let stand for 5 minutes. Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed using a mixer with the dough hook until a loose dough forms. Increase the speed to medium-high and mix until the dough is smooth for about 5 minutes. Transfer the dough to a lightly floured work surface and knead for about 1 minute. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in volume (about an hour).
Punch down the dough and form into 2 ovals. Transfer the ovals to an oiled baking sheet, cover with a sheet of oiled plastic wrap and let rise for another hour.
In a small saucepan, combine the all-purpose flour with the sugar, 1 teaspoon of vegetable oil and 1/2 cup of water. Cook the flour paste over moderate heat, whisking until thickened for about 2 minutes. Let the flour paste cool.
Preheat the oven to 450 F and set a pizza stone on the lowest rack. Let the stone heat for at least 30 minutes.
Working with one piece of the dough at a time, form the dough into a large oval and using your fingers press 5 deep lengthwise ridges into the dough. Rub half of the flour paste over the surface and generously sprinkle with sesame seeds.*
Slide the dough onto the hot stone and bake for about 18 minutes until golden and risen. Serve warm.
*Repeat to make the second loaf, or bake the two loaves together if you have room on your pizza stone/cookie sheet.
Ingredients:
1 packet (2 1/4 teaspoons) active dry yeast
4 cups bread flour (and some more for kneading)
1 teaspoon vegetable oil (and some more for greasing)
1 tablespoon all-purpose flour
1 teaspoon sugar
Salt
Sesame seeds
Note: you will need a pizza stone (if you don't have it, you can use a regular cookie sheet; it's not ideal, but it worked for me)
Directions:
In a large bowl, combine 2 cups of lukewarm water with the yeast and let stand for 5 minutes. Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed using a mixer with the dough hook until a loose dough forms. Increase the speed to medium-high and mix until the dough is smooth for about 5 minutes. Transfer the dough to a lightly floured work surface and knead for about 1 minute. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in volume (about an hour).
Punch down the dough and form into 2 ovals. Transfer the ovals to an oiled baking sheet, cover with a sheet of oiled plastic wrap and let rise for another hour.
In a small saucepan, combine the all-purpose flour with the sugar, 1 teaspoon of vegetable oil and 1/2 cup of water. Cook the flour paste over moderate heat, whisking until thickened for about 2 minutes. Let the flour paste cool.
Working with one piece of the dough at a time, form the dough into a large oval and using your fingers press 5 deep lengthwise ridges into the dough. Rub half of the flour paste over the surface and generously sprinkle with sesame seeds.*
Slide the dough onto the hot stone and bake for about 18 minutes until golden and risen. Serve warm.
*Repeat to make the second loaf, or bake the two loaves together if you have room on your pizza stone/cookie sheet.
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