Persian Flatbreads Recipes

PERSIAN FLATBREADS

Steps:

• In large bowl, dissolve sugar in water, sprinkle yeast over top and let stand 10 mins.
• Using wooden spoon, stir in 3 cups of the flour, marg or butter and salt, beat until smooth.
• Add enough of the remaining flour to form soft dough.
• Turn out dough onto lightly floured surface, knead for about 10 mins or until smooth and elastic.
• Place dough in greased bowl, turning to grease all over.
• Cover with plastic wrap or damp tea towel.
• let rise in warm place for about 1-1/4 hours or until doubled in bulk.
• Punch down dough and divide into 3 portions.
• Form each portion into ball.
• Place on lightly floured surface and sprinkle with flour.
• Cover and let stand for 20 minutes.
• Stretch and roll out each portion of dough into 16 inch long oval.
• Place on ungreased baking sheets.
• Using side of hand make ridges 1 inch apart down length of each oval.
• Brush each loaf with milk and sprinkle with sesame seeds.
• Let stand for 15 mins.
• Bake in 375 oven for 25-30 minutes or until golden brown.
• Remove from baking sheets and let cool on wire racks.
• Makes 3 large flatbreads (each flatbread serves 4 to 6, depending on use).

IRANIAN FLATBREAD

Steps:

• Mix the dry ingredients in a bowl. I use my kitchenaid. Slowly add the warm water and mix to a dough consistency.
• Knead 5-10 times on a floured board and place back in bowl to rise in a warm place. I oil the bowl first to keep from sticking.
• Allow to rise in a warm place for about an hour.
• Preheat oven to 500 degrees.
• Divide dough in half and roll out each piece into a rectangular slab approximately 1/4 - 1/2" thick.
• Bake in preheated 500 degree oven on the top shelf until nicely browned. Flip over to the other side and do the same. Repeat with the second slab. I brush with a small amount of melted butter to keep soft. Cover with a tea cloth to keep warm until ready to eat.

PERSIAN FLAT BREAD (BARBARI)

Steps:

• add flour and corn flour into a bowl, mix with salt.
• form a small crater and add sugar, crumble fresh yeast into crater and add about 5 tablespoons lukewarm water. Incorporate yeast, sugar and bit of the flour until a creamy paste forms. let this mixture/bowl rest in a warm place for about 25 minutes. Starter dough will have risen and is bubbly.
• incorporate rest of water and olive oil and knead thoroughly until a soft, but firm dough has formed.
• let rest for the minimum of 1 hour in a warm place.
• form oval shaped breads and brush with olive oil, sprinkle with black sesame seeds and let bake on high heat for about 10 to 15 minutes in the pre-heated oven (225°C).