Making Persian Bread Dough

Bread (نان - naan) is sacred in Persian culture. It's never thrown away, never placed on the ground, never disrespected. Fresh bread is bought daily, often multiple times.

The foundation is simple: flour, water, salt, yeast. The magic is in the technique.

This versatile dough works for most Persian breads:

Yield: ~880g dough (2 large barbari or 4 lavash)

Bread flour — higher protein, more gluten, chewier texture (ideal)

All-purpose — works, slightly softer result

Whole wheat — traditional for sangak, mix 50/50 with white

Avoid: Cake flour, pastry flour (too soft)

Step 1: Activate Yeast (Optional for Instant)

If using active dry yeast:

1. •Warm water to 38-40°C (100-105°F)
2. •Add sugar, stir
3. •Sprinkle yeast, wait 5-10 min
4. •Should foam — if not, yeast is dead

Instant yeast can go directly into flour.

Step 2: Mix

1. •Combine flour and salt in large bowl
2. •Add yeast (and sugar if not activated)
3. •Add water gradually
4. •Mix until shaggy dough forms

Step 3: Knead

By hand (10-12 minutes):

1. •Turn onto floured surface
2. •Push with heel of hand
3. •Fold over, rotate 90°
4. •Repeat rhythmically
5. •Add oil halfway through

By mixer (6-8 minutes):

1. •Use dough hook
2. •Low speed until combined
3. •Medium speed until smooth
4. •Add oil, mix until incorporated

Step 4: The Windowpane Test

Dough is ready when:

1. •Pull off small piece
2. •Stretch gently between fingers
3. •Should stretch thin enough to see light through
4. •No tearing = gluten developed

Step 5: First Rise (Bulk Fermentation)

1. •Shape into ball
2. •Place in oiled bowl
3. •Cover with plastic wrap or damp towel
4. •Room temperature: 1-2 hours
5. •Should double in size

Tip: Warm spot (27-30°C) speeds rising. Cold spot slows it.

Step 6: Punch Down

1. •Press fist gently into center
2. •Fold edges toward middle
3. •Flip seam-side down
4. •This redistributes yeast and evens temperature

Step 7: Divide and Shape

Divide according to bread type:

• •Barbari: 2 pieces (~440g each)
• •Lavash: 4-6 pieces (~150-220g each)
• •Sangak: 2-3 pieces (~290-440g each)

Shape into balls, cover, rest 15-20 min before final shaping.

Higher hydration = more holes, chewier texture, harder to handle.

Visual: Smooth, slightly tacky surface Touch: Springs back slowly when poked Stretch: Passes windowpane test Size: Doubles in bulk fermentation

Dough:

• •Refrigerator: 2-3 days (punch down daily)
• •Freezer: 1 month (thaw overnight in fridge)

Baked bread:

• •Room temp: 1-2 days
• •Freezer: 1 month (refresh in hot oven)

1. •Weigh ingredients — cups are inconsistent
2. •Autolyse option — mix flour and water, rest 20 min before adding yeast/salt
3. •Wet hands — when handling sticky dough
4. •Steam for crust — spray water in oven or use Dutch oven
5. •Practice makes perfect — dough feel comes with experience