How long does barbari: persian flatbread [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make barbari: persian flatbread [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

What makes barbari: persian flatbread [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does barbari: persian flatbread [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is barbari: persian flatbread [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2.4K Views 9 years ago

Barbari: Persian Flatbread
[Vegan]

MB By: Mike Benayoun

Author Bio

Mike is the co-founder of 196 flavors, the bilingual world cuisine blog that features authentic... Read More

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Sesame Seeds

Barbari: Persian Flatbread [Vegan]

875

200

Dairy Free

Fresh bread is a staple of any culture and this Persian flatbread is the thicket and heartiest offering of the country's many delightful flatbreads. The bread itself is fairly light and delicate and it is then topped with a bold dusting of various sesame seeds.

Ingredients You Need for Barbari: Persian Flatbread [Vegan]

For the Bread:

7 1/4 cups flour
3 cups of warm water, at about 100°F
6 teaspoons active dry yeast
4 teaspoons baking powder
2 teaspoons salt
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon golden sesame seeds

For the Romal:

2 tablespoons flour
2 tablespoons baking soda
1 cup water

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How to Prepare Barbari: Persian Flatbread [Vegan]

Dissolve the yeast in 1/2 cup of warm water and set aside for 5 minutes.
In a large salad bowl or the bowl of the stand mixer, mix the flour and the baking powder.
Make a well and add the dissolved yeast. Mix everything by incorporating the water gradually. Then, add the salt.
Knead the dough for 10 minutes, until it is homogenous and somewhat elastic.
Divide the dough into 4 pieces. Place the pieces on a well-floured plate, cover and let rise in a warm place, away from drafts, for 90 minutes.
Meanwhile, in a saucepan, mix all the ingredients for the romal then bring them to a boil and set aside to cool to a temperature of about 75°F.
On a well-floured work surface, flatten the dough pieces by dipping your hands in the romal so that the dough does not stick.
Flatten the dough in order to obtain an oval shape and a thickness of about a 1/4-inch.
With the tip of your fingers (except the thumb) or using a long knife, make scratches on the surface of the loaves.
Brush them generously with the romal then sprinkle them with sesame seeds.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.