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...or fun with flat bread!
This is the beginnings of Barbari, an Iranian flat bread. It's very straight forward. After mixing and kneading, the dough gets halved. Before and after 2 hours of fermentation. The dough is very, very soft and sticky. Thus all the bench flour. It gets spread out to 1/4" thick, painted with egg wash and covered with poppy and sesame seeds. It goes right into the oven, no proofing. A very hot oven, 550º, for only about 8 minutes. Rumor has it it should be eaten right away. So I did.
This is the beginnings of Barbari, an Iranian flat bread.
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