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Barbari Bread (nan-e Barbari)

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CATEGORY CUISINE TAG YIELD
Grains Bread 20 Servings

INGREDIENTS

1 Dry yeast
3 c Warm water
1 t Sugar
1 t Salt
8 1/2 c Flour or more
4 T Oil or butter
1/2 c Yellow corn meal
1 T Sesame seeds

INSTRUCTIONS

From: Sarah Henderson <sehender@reed.edu>  Date: Fri, 3 Sep 1993
15:39:27 -0700 (PDT) From Food of Life, by  Najmieh Batmanglij.
Barbari bread is a flat 1-1.5 inch thick loaf.  It may be round or oval
shaped.  Dissolve yeast in 1 cup warm water.  Add sugar and set aside
for 10  minutes. Pour yeast mixture in large bowl or food processor,
add 2  cups warm water, and salt--mix well. Gradually add flour while
stirring constantly.  After 6 cups flour have been added, knead by
hand, add the rest of the flour if needed until the dough is not
sticky.  Pour oil in a large bowl and place dough in bowl.  Cover with
a clean  damp towel and let rise 4 hours in warm dark place without
moving.  Punch air out while dough is in the bowl. Flip dough over and
return  to bowl. Cover with new damp towel and allow to rise 2 hours.
Place cookie sheet in center of oven and preheat to 500 degrees F.
Divide dough into 11 parts, each piece about 5 inches in diameter.
Dust a tray with corn meal and place loaves on tray. With damp hands,
press fingertips into each loaf, then sprinkle tops with sesame seeds.
Put loaves on the cookie sheet, corn meal side down, and bake sesame
side for 8 miuntes in closed oven.  Turn bread over and bake corn  meal
side down for 4 minutes in closed oven.  Remove loaves from  oven.
Cover with clean towel, serve hot or wrap in foil and  freeze(toast
before serving.)  REC.FOOD.RECIPES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: <1mg
Sodium: 137.4mg
Potassium: 68.7mg
Carbohydrates: 43.2g
Fiber: 1.7g
Sugar: <1g
Protein: 5.8g


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