* Exported from MasterCook *
Persian Flatbread
Recipe By :
Serving Size : 0 Preparation Time :0:30
Categories : Bread-Bakers Mailing List Breads
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons active dry yeast -- (1 packet)
4 cups bread flour -- plus more for kneading
salt
1 teaspoon vegetable oil -- plus more for greasing
1 tablespoon all-purpose flour
1 teaspoon sugar
semolina flour -- or cornmeal, for sprinkling
1 tablespoon nigella seeds -- *Note
1 tablespoon sesame seeds
*Note Nutty, peppery nigella seeds (also called black onion seeds)
are often used in Middle Eastern and Indian cooking. Look for them
at specialty food stores.
Nan-e barbari is a classic Persian flatbreead that gets crisp and
golden in the oven, thanks to roomal, a flour paste that's spread
over the bread before it's baked. Jessamyn Rodriguez, the owner or
New York City Hot Bread Kitchen, likes to serve it with feta and olive.
1. In the bowl of a standing mixer fitted with the dough hook,
combine 2 cups of lukewarm water with the yeast and let stand for 5
min. Add the 4C of bread flour and 2t of salt and mix at med speed
until a loose dough forms. Increase the speed to med-high and mix
until the dough is supple and smooth, about 6 min. Transfer the
dough to a lightly floured work surface and knead for 1
min. Transfer the dough to an oiled bowl, cover with plastic wrap
and let stand in a draft-free spot until doubled in volume, about 1 hr.
2. Punch down the dough and form into 2 ovals. Transfer the ovals
to an oiled baking sheet, cover with a sheet of oiled plastic wrap
and let rise for 1 hr.
3. Meanwhile, in a small saucepan, combine the all-purpose flour
with the sugar, 1 ts of vegetable oil, and 1/2C water. Cook the
flour paste over moderate heat, whisking, until thickened, about 2
min. Let the flour paste cool.
4. Preheat the oven to 450F and set a pizza stone on the lowest
rack. Let the stone heat for at least 30 min. Generously sprinkle a
pizza peel with semolina. Punch down 1 piece of the dough and
trasfer it to a lightly floured work surface. Press the dough to a 14
x 5" rectangle, then transfer to the peel; shake the peel lightly to
make sure the dough doesn't stick, adding more semolina if
necessary. Using your fingers, press 5 deep lengthwise ridges into
the dough. Rub about one-third of the flour paste over the surface
and sprinkle with half of the nigella and sesame seeds. Slide the
dough onto the hot stone and bake for about 18 min, until golden and
risen. Repeat to make the second loaf (there will be some paste
leftover). Serve warm.
Makes 2 lg loaves
Source:
"Food and Wine, Feb 2013"
Start to Finish Time:
"4:00"
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Per Serving (excluding unknown items): 2141 Calories; 19g Fat (7.9%
calories from fat); 72g Protein; 413g Carbohydrate; 6g Dietary Fiber;
0mg Cholesterol; 17mg Sodium. Exchanges: 27 1/2 Grain(Starch); 1/2
Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.