Critical Moments
- •Proper kneading for gluten development
- •Full first rise (doubled in size)
- •Very hot oven with preheated stone
- •Creating distinct ridges
- •Generous romaal application
- •Baking until deep golden (not pale)
Mix the dough
In a large bowl or stand mixer, combine the bread flour, instant yeast, salt, and sugar. Add the warm water and 30ml oil. Mix until a shaggy dough forms, then knead for 8-10 minutes by hand or 5-6 minutes in a stand mixer with dough hook until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
Critical Step
Proper gluten development is essential for barbari's chewy texture. The dough needs enough kneading to become smooth and elastic. Underkneaded dough won't have the proper structure.
Mix the dough
In a large bowl or stand mixer, combine the bread flour, instant yeast, salt, and sugar. Add the warm water and 30ml oil. Mix until a shaggy dough forms, then knead for 8-10 minutes by hand or 5-6 minutes in a stand mixer with dough hook until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
Critical Step
Proper gluten development is essential for barbari's chewy texture. The dough needs enough kneading to become smooth and elastic. Underkneaded dough won't have the proper structure.
First rise
Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place for 1.5-2 hours until doubled in size.
First rise
Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place for 1.5-2 hours until doubled in size.
Prepare the romaal glaze
While the dough rises, make the romaal: in a small bowl, whisk together 30g flour, 30ml oil, and 60ml water until smooth. It should be the consistency of thin pancake batter. Set aside.
Critical Step
Romaal is what gives barbari its characteristic glossy, golden crust. Without it, the bread looks and tastes different. The glaze must be smooth—lumps will show on the finished bread.
Prepare the romaal glaze
While the dough rises, make the romaal: in a small bowl, whisk together 30g flour, 30ml oil, and 60ml water until smooth. It should be the consistency of thin pancake batter. Set aside.
Critical Step
Romaal is what gives barbari its characteristic glossy, golden crust. Without it, the bread looks and tastes different. The glaze must be smooth—lumps will show on the finished bread.
Preheat oven and pizza stone
At least 30 minutes before baking, place a pizza stone or baking steel on the middle rack and preheat oven to 250°C (480°F) or as high as your oven goes. The stone must be thoroughly heated.
Critical Step
A very hot oven and preheated stone are essential for the quick initial rise (oven spring) and crispy crust. Without proper heat, barbari will be dense and pale.
Preheat oven and pizza stone
At least 30 minutes before baking, place a pizza stone or baking steel on the middle rack and preheat oven to 250°C (480°F) or as high as your oven goes. The stone must be thoroughly heated.
Critical Step
A very hot oven and preheated stone are essential for the quick initial rise (oven spring) and crispy crust. Without proper heat, barbari will be dense and pale.
Divide and shape
Turn the risen dough onto a lightly floured surface. Divide into 4 equal pieces (about 260g each). Working with one piece at a time, shape into an oval about 25cm long and 12cm wide (roughly the size of a large slipper). The dough should be about 1.5-2cm thick. Place on parchment paper.
Divide and shape
Turn the risen dough onto a lightly floured surface. Divide into 4 equal pieces (about 260g each). Working with one piece at a time, shape into an oval about 25cm long and 12cm wide (roughly the size of a large slipper). The dough should be about 1.5-2cm thick. Place on parchment paper.
Create the ridges
Using your fingertips, press parallel grooves lengthwise into each shaped dough, creating 4-5 ridges running the length of the bread. Press firmly enough to create distinct channels but not so hard you go through to the bottom. The grooves should be about 2cm apart.
Critical Step
The ridged pattern is barbari's signature. The grooves hold pools of romaal glaze, creating flavor pockets and textural contrast. Without ridges, it's not proper barbari.
Create the ridges
Using your fingertips, press parallel grooves lengthwise into each shaped dough, creating 4-5 ridges running the length of the bread. Press firmly enough to create distinct channels but not so hard you go through to the bottom. The grooves should be about 2cm apart.
Critical Step
The ridged pattern is barbari's signature. The grooves hold pools of romaal glaze, creating flavor pockets and textural contrast. Without ridges, it's not proper barbari.
Apply romaal and toppings
Brush the romaal glaze generously over each shaped bread, making sure it pools in the grooves. Sprinkle sesame seeds (and nigella seeds if using) evenly over the surface. Let rest for 10-15 minutes while the oven finishes preheating.
Apply romaal and toppings
Brush the romaal glaze generously over each shaped bread, making sure it pools in the grooves. Sprinkle sesame seeds (and nigella seeds if using) evenly over the surface. Let rest for 10-15 minutes while the oven finishes preheating.
Bake
Carefully transfer the bread (on the parchment paper) onto the hot pizza stone. Bake for 12-15 minutes until deeply golden brown, puffed, and the ridges are crispy. The bottom should sound hollow when tapped. Bake one or two at a time depending on your oven size.
Critical Step
Proper baking creates the contrast between crispy crust and soft interior. Underbaking results in pale, soft crust; overbaking makes it too hard. The color should be deep golden, not pale.
Bake
Carefully transfer the bread (on the parchment paper) onto the hot pizza stone. Bake for 12-15 minutes until deeply golden brown, puffed, and the ridges are crispy. The bottom should sound hollow when tapped. Bake one or two at a time depending on your oven size.
Critical Step
Proper baking creates the contrast between crispy crust and soft interior. Underbaking results in pale, soft crust; overbaking makes it too hard. The color should be deep golden, not pale.
Cool briefly and serve
Transfer to a wire rack. Let cool for just 5 minutes—barbari is best served warm. Tear or cut into pieces. Serve with feta cheese, fresh herbs, walnuts, jam, and tea for traditional Persian breakfast.
Cool briefly and serve
Transfer to a wire rack. Let cool for just 5 minutes—barbari is best served warm. Tear or cut into pieces. Serve with feta cheese, fresh herbs, walnuts, jam, and tea for traditional Persian breakfast.
Resting Required
105 min - Dough must rise fully for proper texture
