Preshana's Nan-e-Barbari – Persian Bread

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Barbari bread (Persian: نان بربری‎‎  Nān-e Barbari) is a type of Iranian flatbread.  It is one of the thickest flat breads. Barbari is a popular traditional Persian flat bread with a crisp crust and light airy texture.

Today I made this bread with poppy and sesame seeds sprinkled over the top and served it with a curry.
Ingredients
To make the dough
2 1/4 tsp active dry yeast
4 cups all-purpose flour (Plus some more for kneading)
2 tsp salt
2 cups lukewarm water
To make the Roomal
1 tsp oil
1 Tbs all-purpose flour
1 tsp sugar
Final touches:
1 tbs Nigella seeds (optional )
1 tbs sesame seeds (optional)
some extras:
1tsp oil
Preshana's Nan-e-Barbari
Method:
Add the yeast to water and let it bubble up, about 5 minutes
Mix the salt into the 4 cups of flour and add to the yeast mix.
Knead to a very smooth dough ( 6 – 7 minutes in a stand mixer) (If kneading by hand – knead until your dough can stand the window pane test; If the dough is a little sticky, apply flour to your hands and keep kneading)
Oil a bowl and put the dough in it, cover and let it rise for an hour, until double in volume.
Next punch the dough down and divide into two parts.
Cover and let it rise again.
While the dough is rising this time, make the roomal.
Combine the flour, oil , sugar, with half a cup of water and mix it all in and cook it on low heat until it thickens. cover and let it cool.
Preheat the oven to 200C
Working each part of the dough separately, shape the dough into a rectangle and put it on a well oiled baking sheet.
Make the ridges in the shaped dough, apply half of the roomal paste, sprinkle half of the sesame and nigella on it and bake for 15- 18 minutes.
Repeat with the second part of the dough!
Credit: Food and Wine Magazine
Prepared, tried and tested by: Preshana Singh‎ 
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