← Nouns Cooking · Lebanese & Turkish

Ingredients

• 500 g strong white or plain flour
• 7 g instant yeast (1 sachet)
• 1 tsp Sugar
• 1½ tsp Salt
• 330 ml lukewarm water
• 1½ tbsp Olive oil
• 1 tbsp plain flour
• ½ tsp Bicarbonate of soda
• 120 ml Water
• 1 tbsp Sesame seeds
• 1 tbsp Nigella (black) seeds

Method

1. Mix the flour, yeast, sugar and salt, add the water and oil and knead for 8–10 min until smooth and elastic. Cover and leave to rise for 1 hour until doubled.
2. For the glaze, whisk the flour, baking soda and water in a small pan and simmer, stirring, for 1–2 min until slightly thickened. Leave to cool.
3. Put a large baking tray or stone in the oven and heat it to 230°C (450°F). Divide the dough in two, shape into ovals and rest for 15 min.
4. On baking paper, stretch each piece into a long oval about 35 × 15 cm. Press your fingertips deep into the dough to make 5 long grooves along its length.
5. Brush generously with the glaze and sprinkle with sesame and nigella seeds.
6. Slide the bread on its paper onto the hot tray and bake for 15–18 min until deep golden. Cool on a rack for 10 min before tearing.

Tips

• The flour-and-soda glaze is what gives barbari its glossy, crackly crust.
• Serve warm with feta, walnuts, herbs and tea for a classic Persian breakfast.

Sources

Written in our own words after cross-checking these recipes:

Cooking with Ayeh Unicorns in the Kitchen The Mediterranean Dish