Shaping Barbari

Barbari (بربری) is the king of Persian breakfast breads:

• •Thick and chewy — substantial, not flimsy
• •Golden crust — from the romal glaze
• •Signature ridges — scored lengthwise
• •Soft interior — perfect for tearing and dipping

The shaping creates those beautiful ridges and the perfect crust-to-crumb ratio.

Before shaping, prepare the signature glaze:

Romal Recipe

Method:

1. •Whisk flour into cold water
2. •Cook over medium heat, stirring constantly
3. •Simmer until thick like wallpaper paste
4. •Remove from heat
5. •Stir in baking soda and sugar
6. •Cool before using

Purpose:

• •Creates golden color
• •Adds slight chew to crust
• •Helps ridges stay defined
• •Traditional bakery appearance

What You Need

• •Proofed dough (~440g per loaf)
• •Floured surface
• •Rolling pin or hands
• •Romal glaze
• •Pastry brush
• •Fingers for scoring
• •Baking sheet or pizza stone

Step 1: Prepare Surface

• •Generously flour work surface
• •Keep extra flour nearby
• •Work quickly — dough warms fast

Step 2: Flatten the Dough

1. •Place dough ball on floured surface
2. •Press with fingertips to flatten
3. •Don't use rolling pin yet — let dough relax
4. •Rest 5 minutes if it springs back

Step 3: Shape the Oval

Traditional dimensions: ~30cm long × 15cm wide × 2cm thick

1. •Gently stretch with hands
2. •Pull from center outward
3. •Use rolling pin for even thickness
4. •Maintain oval shape
5. •Edges can be slightly thicker (holds toppings)

Step 4: Transfer to Baking Surface

Option A — Parchment:

1. •Shape directly on parchment
2. •Transfer parchment to baking sheet

Option B — Floured peel:

1. •Shape on floured surface
2. •Slide onto peel
3. •Transfer to preheated stone

Step 5: Apply Romal

1. •Brush generous layer over entire surface
2. •Don't miss edges
3. •Glaze should pool slightly in future ridges
4. •Let sit 2-3 minutes to set

Step 6: Create the Ridges

The signature technique:

1. •Wet your fingers — prevents sticking
2. •Four parallel lines — lengthwise down the bread
3. •Press firmly — almost to the bottom
4. •Drag slightly — creates grooves
5. •Spacing — about 3cm apart
6. •Edge borders — leave 2cm at edges

Finger position: Use index and middle finger together

Motion: Press down, drag toward you 1cm, lift

Step 7: Dimple the Ridges

Between each ridge:

1. •Press fingertips into dough
2. •Create small dimples
3. •These hold oil and prevent bubbling
4. •4-5 dimples per ridge section

Step 8: Final Proof

1. •Cover loosely with plastic
2. •Rest 20-30 minutes
3. •Dough should puff slightly
4. •Ridges remain visible

Step 9: Second Glaze

Just before baking:

1. •Brush another layer of romal
2. •Sprinkle with nigella or sesame seeds (optional)
3. •Drizzle with oil along the ridges

Temperature and Time

• •Oven: 250°C (480°F) — as hot as possible
• •Stone/steel: Preheat 45-60 minutes
• •Baking time: 12-18 minutes
• •Look for: Deep golden, ridges darker

Steam for Crust

First 5 minutes:

• •Spray water into oven
• •Or place pan of hot water on bottom rack
• •Creates crispy crust

Doneness Signs

• •Deep golden brown
• •Ridges slightly darker
• •Sounds hollow when tapped
• •Internal temp: 95°C (200°F)

1. •Cold dough shapes easier — refrigerate 30 min before shaping
2. •Confidence matters — hesitation tears dough
3. •Romal consistency — too thin won't color, too thick cracks
4. •Hot oven is essential — don't cheat on temperature
5. •Eat fresh — barbari is best within hours of baking