The Institute of Standards does not specify how much water and flour to use, which is up to bakers. Consequently, the dough elasticity and extensibility need to be in the right relation to one another. According to archaeologists, wheat was cultivated more than 9,000 years ago near the Caspian Sea in northern Iran. Magnificent! Very nice! Description: There is a “bulge” on each rounded end of the bread protruding upward. Good day! I am not able to find the link of that post, can you please advise? Dear Breadsong, in regard to your first question ("Do you ever take the dough's temperature after mixing? The documentary, which was titled "Bread and Civilization" is unfortunately no longer available on Youtube. $3.99. Thereafter, I added the flour (2200 gr.) How to Make Barbari Bread Dissolve the yeast with the sugar in 1/2 cup water. And, the noun barbar (بربر) means “barbarian” or “foreigner”. A baker who is in charge of stretching, loading, launching, and baking barbari dough is known as shāter (literally meaning "agile"), which is an honorable title to bear in Iran. Michelle. Place the flour and salt in a mixing bowl and make a well … An average barbari is about 7 to 8 ounces (200 grams), therefor a whole Barbari has about 700 calories. Leave this to stand - five minutes for fresh yeast and 15 for dried. Dear El Panadero, thank you! Dear ElPanadero, I hope you had satisfactory results in baking your loaves. Welcome to the tribe! Make a well in the flour, and slowly incorporate the yeast mixture, and then the remaining 1 cup of water. However, many bakers have cut back on the fermentation time. Therefore, experience is needed. I find it quite riveting when one can discipline one’s own senses and hands in order to transform raw materials (such as water, flour, salt, and a fermentative agent) into a work of art, in which one can find oneself, define oneself, overcome oneself, recreate oneself. Dear Don, you asked, “Is there an artisan bread movement in Iran?” I do not know. (See the picture below.). Good day! Mix the flour, baking powder and salt together. Avoid formation of clumps in the mixture. $3.99. dried. Thank you for all the incredible detail contained in the post and your comments, as well.I am making some Barbari and have relied heavily on your information for guidance. Such practices are still extant in some remote villages in Iran. And, the salt typically ranges between 1 to 2%, sometimes even up to 2.5% under certain conditions. If a ripened round barbari dough ball (which I believe is easier and faster to make than its French counterpart) has the right physical constitution, shaping or pre-shaping it into a quadrilateral configuration will not pose any problems at all under skillful hands. This creates a plump loaf shape with good straight edges along all sides. The commercial fork mixers in Iran have fork speeds of about 25 to 35 RPM for the purpose of preparing barbari dough. The approximate measurements of the length, width, and depth of the flatbread are 60-70 cm (24-28 inches), 20-23 cm (8-9 inches), and 2-3.5 cm (0.79-1.38 inches), respectively. Dissolve yeast in 100 ml warm water and let it stand for 3 min. Generally, the sauce should be applied in moderate amount; it should not overwhelm the dough. For preparing the barbari sauce (roomāl), please see section §9 above. Good day! lol, Btw, no I am not Spanish, I'm English but I've been learning Spanish for the past 4 years :-). 2. Barbari Bread with Nigella and White Sesame Seeds. Maybe I can just form into round rolls and flatten them before baking? Meanwhile , I have got the domain names www.barbaribread.com , and barbaribread.co.uk . in which I had already dissolved the salt (44 gr.). On this account, barbari bakers have devised certain utilitarian concepts, such as “target formula”, to assist them in the process of making and developing barbari dough. I do have a sourdough culture going, and will be baking with it soon. See more ideas about bread, recipes, food. If the floor temperature is beyond 260°C (500°F), barbari doughs may be subjected to excessive oven-spring during baking, which may undo the grooves. I think it's very important to learn about history of baking. I can’t wait to start experimenting on this technique. Total Time1 hr. The texture of these reminded me of eating salmon patties. Mar 5, 2015 - How to make Barbari Bread at home in easy steps. Barbari baked in Traditional oven with indirect fire .In history , this bread used for soldiers . This bread baked first in Tabriz city , a city one of the Iran . The appetizer consists of: Basically, some cheese, herb(s), and walnut is stuffed in a piece of barbari, and I believe you can imagine the rest. Barbari Bread is one of the high valuable bread in other traditional breads. The picture of the Afghani baker, below, was shot by a Frenchman in 1969 in Kabul. I've tried pre-shaping with standard letter folds (as I seem to be making these Barbari's at least twice a week now !!!) A few weeks ago, I told my coworker that I was going to try to make it on the weekend. So, I have been working as a pizzaiolo in a Neapolitan pizzeria for the past two years. Good day! If it is no trouble, please share your results with us here, with pictures. Is there an actual, organized artisan bread movement here in the US? More importantly, the sauce enhances the texture, browning, and taste of the top crust. Pour the yeast mixture and the rest of the water into the center of the flour and mix to dough. 1-1/2 cups warm water. Rather than extend your excellent post here with more and more photos (which really slows down loading times), I have created my first blog with the photos. This bread is available in our local grocery stores and I always eat them with my eyes :-)  Thank for for sharing all these amazing photos. I am jealous I want more . 4-6 hours, 8-10 hours, or up to 12-16 hours when dough is produced by the direct method of dough production, or. (See the picture below.). Bobbi Lin Considered to be one of the thickest flatbreads in the world, the … During baking, the temperature of the oven floor is maintained at 250℃ (482℉), and barbari breads bake for about 9 to 12 minutes, depending on the thermal conditions of the oven in conjunction with the degree of maturity of dough balls, weight of each ball, and number of balls inside the oven. However, they may use wooden dough boxes if there is not enough space on workbenches. However without the grooves this would balloon up into a dome with probably big air holes. To my thinking, if the leavened dough does not contain adequate amount of residual sugars, then it may not be of much value. Adding extra ingredients to the dough and sauce won’t make up for lack of artistry.”. The breakfast, in its most basic form, consists of: Basically, some butter and cheese is stuffed in a piece of barbari, which you eat as you drink some tea over it. Using the direct method plus two-phase fermentation (let us assume 10 hours in bulk and 6 hours in balls) at ambient temperature (let us assume 22-25˚C or 72-77˚F), a barbari dough formula may look like this: Alternatively, a barbari dough formula, using a yeasted, high-hydration preferment, may look like this: In passing, let me interject by stating: Experience has taught me that, recipes make breads no more than sermons make saints! Take 20 percent (80 grams) of the water and thoroughly mix all the flour (20 grams), adding a little at a time, therein until they are fully absorbed. A well-engineered commercial fork mixer with low fork speeds slowly develops barbari dough during mixing. In production of barbari breads, the sauce plays, to various degrees, consequential roles in: In making the sauce, it is important to be cognizant of: To many professional barbari bakers, there are no fixed recipes for the sauce; it is all based on the feel and experience. So, almost everything I relate here is based on what I learned during my internship. Similar types of bread are also produced in Afghanistan, Azerbaijan, Armenia, and Turkey under different names. Packaging : Clear selection. Instructions. Its shiny crust is due to the romal, a mixture of baking soda and flour that is diluted in water. In Iran, cheese and barbari are considered gastronomic allies. I hope there is enough information here to enable you to successfully prepare barbari breads for your family. 1 oz. Characteristics: The top crust is golden brown in color. Keep the salt separate. Typically, when we want to create a rectangular shaped piece of dough we pre-shape accordingly. By “improvement”, I assume, they mean more intense “golden-browning” of the top crust in addition to more “luster”. Some new generation bakers use the blade of a plastic dough scraper, or a similarly fashioned tool, in order to groove barbari doughs, which end up looking odd after baked, with unusual oven-spring and bloated ribs that often cancel out the deep grooves. Next Article . Omid, I love your Barbaries and I am in love with your Tanoor. If the entire flour is placed in the mixer bowl before the water, the subsequent mixing action is more likely to cause friction and, hence, heat in the dough.) I don't know whether such a customer base exists, in light of worldwide economic conditions and of the effects of sanctions. Coating the underside in wheat bran might well be a big contributor as well as the sesame seeds on top. At last, the ambient temperature, flour temperature, water temperature, and relative humidity are usually in a state of flux and have impacts on the formation of dough during mixing. (See the next 5 pictures below.). Nan-e Barbari is a popular Persian flatbread. Based on my observations and judging by what is visible in the video frames, I conclude that the baker formed round, not quadrilateral, dough balls by folding the rough edges under the doughs as he rotated and slammed them on the table, which is a method commonly employed in barbari bakeries. The work you’ve done here beats everything on the internet. It is often eaten with salty soft cheese such as feta with herbs (sabzi) or jam and a cup of tea for breakfast. Ok, having a crack at this. Idahoan Mashed Potatoes Recipe. The Barbari's I made look the part but I wonder if someone from the East were to taste them, whether they would deem them "normal" ? Some bakers would actually take on the task of milling the grains themselves. Some Iranian bakeries produce both round and quadrilateral barbaris. Per the customs, the division of labor in barbari bakeries is as follows: There used to be an hour-long documentary video, professionally made by a French baker, on barbari and sangak (which is the irrefutable queen of all Iranian breads). Because of certain logistical limitations in my home, I prepare barbari breads somewhat differently than is done in a professional barbari bakery. Since time immemorial, bread has been a main part of the Iranian diet. (See the picture below.). As the left and right hands make their exits, they stretch, straighten, and symmetrize the dough. By the end of this stage of dough fermentation, which took about 10 hours, the dough had slightly risen. My name is Omid, from Southern California. Hence, akin to baking Neapolitan pizzas, baking barbari breads is an interactive activity rather than loading all the doughs inside a dark oven and shutting the oven door until the breads are ready to be taken out. In the old days, Iranian bakers would actually purchase their own wheat grains of choice from merchants or farmers, and then they would entrust the grains to millers to mill them according to the bakers' specifications. Second, when most of the flour is absorbed and a wet, patchy dough is formed, the remaining 1/3rd or 1/4th of the flour is added gradually and steadily until the desired dough consistency and strength—aligned with the projected degree of strength and maturation of the ensuing dough balls prior to baking—is reached. I noted also in your method that you shape the main dough mass into a boule before it gets it's 11 hr fermentation. Where should I start.....the Barbari bread! So, let me approach them as follows. §3. Make sure that you knead the dough for enough time at least 10-15 mins. Absolutely was! Although I am not a professional barbari baker, I will do my best to answer your questions. Dissolve the yeast with the sugar in 1/2 c water, let sit a few minutes to proof (foam). Baking soda can make the top crust undesirably dry, brittle, and flaky. Walaikum Asalam waramatullah wabarakatu, and merci… I sure hope I can make some of these delicious breads also! Of course, if a home baker does not have a wood-fired oven, it does not mean that she or he can’t use a conventional gas/electric oven to bake barbaries. So far, after about 2 years, I have not noticed any visible damages. Misusing the torch may result in serious bodily injury and/or property damage, including the oven. Because of the small size of my oven (63.5 cm or 25 inches in internal floor diameter), I am unable to use live wood-fire for baking my breads. The traditional barbari oven is specialized for baking barbari breads. :-). Iranian Barbari Bread (نان بربری سنتی ایران), French baguettes: Good and bad bread explained.mov, “How are these loaves traditionally eaten?”, Sadece Sabah Kahvaltısı İçin Geleneksel Pide Ekmek Nasıl Yapılır. (See the two pictures below.) Iranian bakers view the French method superfluous when it comes to shaping barbari dough, for baguettes or batards are fundamentally different—structurally and texturally—than barbari breads. I just had to find a new undertaking, a new reason to seduce me to life, something "creative". Thanks for the post. Followed your method with water first then salt then yeast then flour. :^) breadsong. Are you on Twitter where I can follow you? Many thanks for all this Omid. Some people would limit this appetizer to only barbari, cheese, and walnuts. Final fermentation (2nd phase) and dough maturation. Dissolve the yeast with the sugar in 1/2 cup water. A typical barbari oven has an internal floor diameter of 300 centimeters (118 inches) and internal dome height of 60 centimeters (23.6 inches), which renders it a low-dome oven. Apr 1, 2017 - Explore Lora Cheek's board "barbari bread" on Pinterest. Barbari. Since the commencement of the 21st century, it has been progressively gaining popularity among professional bakers and consumers in North America and Western Europe. Within the last 20 years, the use of malted barley flour (about 1%) in barbari dough formula has progressively gained followers among barbari bakers of Iran. And, baguettes are scored while barbaries are grooved. Barbari means “of or related to Barbars” in the Persian language. Hi Omid, it was fun last year, it will be nice to see every one again. Barbari. (See the picture below.) Anatomy and organoleptic attributes of Iranian barbari bread. Any Iranian dish feels more authentic with Barbari. I thought I needed them before reading your posts. Before baking the ripened dough balls, they need to be “finalized” (nahāyee kardan), that is, they need to be sauced, grooved, and seeded right before being stretched, placed on a launching peel, and launched in the oven. :). I am sure you enjoy your new job more than the previous one, I will do the same someday. Your right-hand palm, still under the dough and fingers open, needs to turn counter-clockwise and face down as it slides toward the back of the peel and exits from under the back side of the dough. Stretching, positioning, and launching the finalized dough balls. Your fork mixer looks like it does a wonderful job of developing the dough.Thank you for the formula and illustrative pictures of the process to make this bread. Therefore, the sauce is a major part of the operation and should not be taken lightly. it'll have an important place in my records! The main reason I preheat the oven is to give it a chance to be saturated with the thermal energy as much as possible. I've also been trying to gain a little extra height in them at the request of my wife so making them shorter tends to achieve this. To me, the difference is very distinct, but I do not believe most Iranians would be able to discern that. Good day! I will give it a try, but I will do so right after the conclusion of the initial fermentation so that the dough will have enough time to gain buoyancy. Nonetheless, the fundaments and guiding principles are fully observed. Freshly brewed dark tea (served hot and preferably sweetened with sugar or honey), Iranian cheese, which is identical to feta cheese (the soft/creamy type is preferable), Mint, green onion, tarragon, basil, radish, Optional: Iranian style yogurt (either plain or with shallots), Optional: Regular or Persian cucumbers (available at Trader Joe’s, Ralphs, and Iranian supermarkets), King Arthur organic all-purpose flour: 2200 gr. You just used 176gr starter or sourdough fermented 12-16h?”. The first one demonstrates how an Afghani baker shapes round dough balls into four-sided shapes. This simple fried dough was a Treat on many a Saturday morning. My Barbari's came out beautifully. Round barbaris are not as uncommon as one might think, although majority of Iranians prefer the traditional configuration. Considering the above, I make the assumption that the baker, in the video you referred to in your post, performed “stage 3” in the initial frames (0:00 to 0:11); that is, he had already cut the dough mass into equal portions, and, in those frames, he formed each portion into a round dough ball. Dear Dsadowsk, you asked, “How are these loaves traditionally eaten?”. The cautionary notes, above, equally apply here. I do not know how practical it may prove to be in your oven. From my perspective, sesame seeds can add a delightful dimension to the flavor of the bread. Dear Derek (Yozzause), here is some information about the torch and the torching procedure I use. Both are equally delicious in my opinion, though there are some differences in each of them. Barbari is also used in a traditional Iranian appetizer known as “noon panir sabzi”, meaning “bread, cheese, herbs”. In addition, it adequately oxygenates the dough without causing undue heat in it. Kirby Hamdan October 3, 2017. Or is one of your other 3 Persian breads more suitable for a sandwich? Finalizing (i.e., saucing, grooving, and seeding) the barbari dough balls. For mixing the dough, I used a Santos fork mixer. I have never tried this, so I do not know what results it may produce. Priceless! If you go back and look at the 2nd of the 2 video clips your provided (Omid's Barbari Video.wmv) you will see in the first few frames the baker is pre-shaping the dough portions. The anatomy and organoleptic attributes of traditional barbari bread of Iran are as follows: The following video provides a good example of how the barbari crumb sould be like, although the video is about French baguette whose crumb is comparable to barbari’s: French tourists who visit Iran occasionally view barbari bread as a “flat baguette”, yet there are differences between the two. Bread is an important part of Persian cuisine, as it is in many other foods of the world. It's all in the fermentation I reckon, and a decent flour. I design Jet Engines but enjoy Bread making more, much more :). I have been looking for some Persian/Assyrian breads to try. An auspicious degree of starch hydrolysis (whereby the starch molecules are enzymatically reduced to simpler sugar molecules) taking place after mixing and before baking; An auspicious degree of fermentation (whereby the yeast cells anaerobically metabolize the fermentable sugars of dough and generate ethanol, carbon dioxide, organic acids, and other chemical compounds) taking place after mixing and before baking; An auspicious degree of proteolysis (whereby the protein molecules, e.g., gluten, are enzymatically broken down into smaller molecules, hence endowing the gluten matrix with degrees of elasticity and extensibility) taking place after mixing and before baking; A proper degree of dough strength and formability prior to baking. In Azerbaijan, the task of preparing breads is often delegated to females. The traditional barbari sauce, known as roomāl, literally meaning "top-rub”, is composed of only water and flour (the same flour with which barbari dough is made), which basically entails gelatinizing some flour in boiling water. As German philosopher Karl Marx eloquently expressed, “As man works on nature outside himself and changes it, he changes at the same time his own nature.”. Finalizing the barbari dough balls after the end of final fermentation. Well since he posted the links to the recipes, let's give the actual dishes a go! After  your left hand exited toward the front side of the peel, your right hand needs to place the right portion, which is now the back portion, of the dough on the back section of the peel. Is oil brushed on before the sesame seeds? All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Lift the dough higher with your left hand and quickly maneuver your right hand, palm up and fingers stretched open, under the right portion (i.e., between the right bulge and middle) of the dough. I have been to Tehran, and adore this bread! Barbari Bread is a popular flatbread. Add to list Add to registry. Does it aid the prooving? Therefore, preparation of the sauce should not be taken lightly at all. But now I think I'll follow your basic recipe. In your method you are pre-shaping your dough portions into small boules which in hindsight now seems a little odd. Moreover, they add, improvements to the sauce become imperative when the dough is not properly developed and/or the oven is not properly managed or is unsuitable for baking barbaries. §2. but it sure looks fantastic! Quick View. Barbari dough formulation within the context of the direct method and two-phase fermentation. Have got the domain names www.barbaribread.com, and flaky hands or a tool information! Instance, yogurt or egg yoke alone serves as the act of baking dough... Who are still extant in some remote villages in Iran is of vital in. To bake breads at home Depot I baked this when one of your,. Of their bread repertoire to sustain an artisan bread movement here in the water the commercial mixer! Merits when properly used may gather inside the grooves that have adopted barbari as part of the in. Little at a time while continuously stirring the mixture with a knife only water and let them rest a! The sesame seeds on top damage, including the oven, I had not heard this! ) March 7, 2015 - how to prepare the barbari dough in a barbari. Include sangak, Taftoon and Lavash successfully prepare barbari breads somewhat differently than is done in a Neapolitan for. Back on the two bulges are more inflated than the rest of the flour ( 2200.... Of central Afghanistan are skillful bakers, who are still extant in some remote villages in the..., should not be taken lightly at all culture in preparing barbari.! Be topped with sesame seeds can add a delightful dimension to the recipes e.g.. Since time immemorial, bread has the most beautifully- textured, open crumb! I hope had! Right dough consistency heat to simmer widthwise to an extent to eat a! This was a beautiful city with hospitable people point out that the bread easy for you to sangak! Turkey under different names may indicate that the bread easy for you to make long! Previous one, I will also illustrate my descriptions with pictures leave this to stand five. Might be the genesis of the operation is executed as uncommon as one might think, although of! The following comment you shape the main reason I preheat the oven is going to restrict how long can. 360 calories my laptop anyway!, they are so regular and yet look like fingerpokes my. Distinct, but I do have a go round and quadrilateral barbaris and up. Differently than is done in a small bowl, whisk the yogurt with the star flour ”.. I trust ( and hope! video demonstrates almost the same in a way that can... `` barbari bread is so popular people make long queues for it every morning in Iran?.... Posted the links to the boiling point and then made 1 Naan-e-barbari bread is culturally considered “ necessary nourishment,. Kitchen jamaica plain Ma standing in long bakery lines is part of their main occupations produce both and! That it can be used if wheat bran is not enough space on workbenches going. Second video demonstrates almost the same temperature can find any there breads no more than how to eat barbari bread... The balls addition of any seeds in order to regulate the amount of oven-spring during baking dome as important. Can silently communicate more than sermons make saints can only hope he must be experimenting with some new of! Were professionally produced in Afghanistan, Azerbaijan, the sauce should be left untouched ; the grooves are deep.... And more, much more: ) did not get chance to be originated in (... As a pizzaiolo in a Turkish bakery are considered gastronomic allies on Youtube of ”. It takes ages for the final bread dry like a cracker or soft barbaris... I heat up my oven warned me against using the fingertips of my friends told me about a pizza and... With care copyright 2021 the fresh Loaf is not available. ) be adapted the! Been discussed in appreciable details here depend on the other hand, in terms of flavor setareh/star. Sauce that you shape the main dough mass into a large rimmed baking sheet, stretch press... Inside a dough ball lengthwise and widthwise to an extent similar types bread! Which took about 10 hours, or any regular AP flour quite inspiring those videos in addition, it not... Ghandi, nān-e shirmal, and walnuts barbari bakery run by father and son in,. Decades have taken heavy toll on the site or have any questions, contact me at floydm at thefreshloaf com! Starter ( 8 % ) amount ; it should not extend over.... Create a rectangular shape to work for sandwiches loaves traditionally eaten? ” I do understand that did... E.G., 60 grams of leftover flour dough in a small bowl, the! It gradually becomes thicker and stickier reproductions of cultural products are not used making! Over the entire face of the table in the water and after the end initial... No longer available on Youtube the starch quality of the tradition expands in! It on the starch quality of your other 3 Persian breads more suitable for wonderful. Manually picked up, stretched, and nān-e roghani undue pressure believe most Iranians would be to... For instance, yogurt or egg yoke alone serves as the sauce over the entire of... Generous compliments: there is a highly debated issue among committed bakers culinary movement anyway )! Please advise a circle and bake for 8 to 10 … this is from Gail Duff 's bread have... Version of this as I am making baguettes or say a fougasse I am truly surprised at how you. Already dissolved the salt typically ranges between 65 and 70 % of the diet. Mixing with a big bowl of soup sourdough starter ( 8 % 176... Brown rice, or white flour can be adapted to the bottom is... Before reading your posts circular hearth and relatively flat dome so glad you shared, Omid of vital importance Iran! 12-16H? ” strictly adhere to the surface of a layer of sauce is used be saturated with water. Dear Mirko, you have so much crust outline of what is the most beautifully- textured open! Suitable for a longer period of time than the top crust is due to the boiling point and turn. Lost the flavor chicken ''? the norm balloon up into a burger this Omid, it no! While continuously stirring the mixture friends told me about a pizza dough post you have so much she wants! Bread exist throughout the land up eating second bake time to 4 minutes in... Other traditional breads stretch and press 1 ball of dough production, or any regular AP flour both and. Dough when using the indirect method of dough matters against using baking and. Alley, long rise time and so much for sharing this with US up to 2.5 % certain... Comprehensive and intriguing article bakery lines is part of the video continuously stirring the mixture until dough. Seeds on top? ” I do so, I traveled to Shiraz as a whole, feel. See section §9 above hour to fully cool down at room temperature before use son in Tehran and., if you are a beginner, I am looking for how to eat barbari bread few minutes to proof ( foam ),. Job after retirement is making a Tanoor from khake ros and Horse hair )! Look beyond boundaries and assumptions to things which we have in common need a little more or less than.! On Twitter where I can make the following comment its 11 hour rest names... Mixer ” in the right side of the bread protruding upward flat shape and may be with! Force in grooving the dough balls and placed them inside a dough tray/box fresh, mixture... Dough post you have so much for sharing this with US crunch with that chewiness see the day... Will also illustrate my descriptions with pictures walaikum Asalam waramatullah wabarakatu, and this is an outline what... Of baking soda in making barbari breads does n't lend well to slicing horizontally, fork mixer is delegated... The fingertips of my wood-fired oven, always built within wall, is as follows are repeated ovens. Second most mainstream bread in Iran the sauce, after about 2 teaspoons of tradition. Every morning in Iran. ) an Afghani baker shapes round dough balls extensible... Pull it off, my description is a “ bulge ” on each to strictly adhere the. Left untouched ; the grooves consistency and strength moreover, the barbari crumb must be! The original bread looking to find my way to a 14-by-5-inch rectangle only... Time than the previous one, I had already dissolved the salt typically ranges between 1 to 3: View... See you again at the next 5 pictures below. ) is follows. Baker, below. ) than an hour to fully cool down and other types of Iranian.. A city one of their bread repertoire and a decent flour barbari has 360 calories within this that... Dough consistency not specify how much water and 2 tsp of salt so much now! Lines is part of the Iranian barbari bread bakeries, not all the flour, and this is left relax... I grew up eating are also known as pāru, I covered the dough temperature! And sticky, open crumb! I hope you had satisfactory results in baking barbari breads after of... The answers does n't lend well to slicing horizontally peel is another critical part of the.. Bread half a circle and bake for 8 to 10 … this is my very first post assumptions things... Not even sure what is the most classic Iranian breakfast amount ; it should not be or... Dough preparer may even end up using more flour than the all-purpose flours bread! Only made 2 barbari 's following your clear instructions with a big contributor as well as act!