Captains Barbari Flatbread Recipes

CAPTAINS BARBARI FLATBREAD

Steps:

• To Mix:.
• NOTE:.
• If using regular yeast, dissolve yeast in 1/4 cup of the water and set aside until dissolves and is foamy, about 10 minuts. Instant yeast is just mixed in with the dry ingredients.
• In a large bowl mix together the flours, yeast and salt.
• Make a well in the center of the flour mixture and pour in 1 cup of the water, honey and olive oil.
• Mix -- it will be a shaggy mess!
• If necessary add an additional 1/4 cup of water.
• With hands, knead in bowl until you've incoporated all the flour mixture.
• Cover and allow to rest for 10 minutes.
• After 10 minutes continue kneading a few minutes more until the dough becomes smooth and satiny.
• Place the dough in a clean mixing bowl that has been coated with oil, turning it over so that the top is oiled.
• Cover with plastic and and place in a warm, draft-free place until doubled in size, about one hour.
• To Shape:.
• Turn the dough onto a lightly floured surface and divide into four pieces.
• Gently shape each pience into a flattened round about 5 inches across.
• Place on parchment paper, cover with a towel until doubled, about 45 minutes.
• Place baking stone or baking sheet in oven and preheat to 375 degrees.
• Once bread has doubled in size press your fingertips into the dough to form dimples.
• Brush tops with olive oil and sprinkle with topping of choice.
• Slide the breads onto baking stone or baking sheets.
• Bake 20-25 minutes or until flatbreads are golden brown and sound hollow when tapped on the bottom.

GREEK FLATBREAD

Steps:

• Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
• Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
• Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
• This should take about an hour.
• Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
• Leave to rise for 10 minutes.
• Preheat the oven to 240 C or 475 F.
• Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
• Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
• Spray the dough with water and bake for two minutes.
• Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
• You want them firm but not hard or brown.
• Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
• Great with kebabs!
• If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.

BARBARI BREAD (NAN-E BARBARI)

Steps:

• In a wide mixing bowl, dissolve the yeast in 3 cups/720ml warm water. Add the sugar and set aside for 10 minutes.
• Add the salt to the yeast mixture and mix well. Gradually add the flour and stir constantly. When 6½ cups/650g flour have been added and you have a sticky dough, add 1 tablespoon oil and mix for 2 minutes. Transfer the dough to a floured counter and knead for about 15 minutes, adding the rest of the flour if necessary, until the dough is no longer sticky.
• Lift the dough in the mixing bowl and pour 3 tablespoons oil into it, then turn the dough in the oil so it is coated all over. Cover the entire bowl with a clean damp dish towel and allow the dough to rise for 4 hours, without moving it, in a warm place (I use the oven with just the light on, or a pantry).
• Punch the air out of the dough while it is still in the bowl and flip it over. Cover again with the damp towel and allow to rise 2 for more hours.
• Place a baking stone in the lower level of the oven and preheat the oven to 500°F (260°C) for at least 20 minutes.
• In a small bowl, mix together the egg and yogurt until smooth.
• With oily hands, divide the dough into 4 balls. Place each ball on a lightly oiled surface. Use an oiled rolling pin to roll each ball out to an approximately 11in x 6in/28cm x 15cm oval shape. Place the loaves on an oiled surface, cover with the towel, and leave at room temperature for 20 minutes.
• Dust a baker's peel with cornmeal and transfer a loaf to it. Brush the egg wash and make dents along the length of the top of the loaf, then sprinkle the seeds on top.
• Immediately slide the dough onto the hot baking stone in the oven, cornmeal side down, and bake for 8 minutes. Turn over and bake for 2 minutes longer.