NOON BARBARI
Try this NOON BARBARI recipe, or contribute your own.
Try this NOON BARBARI recipe, or contribute your own.
- 1/4 tsp baking soda
- 1/4 cup cold water
- garnish
- 2 tsp kosher salt
- for the dough
- 1 tsp flour
- 2 1/4 tsp active dry yeast
- 3/4 tsp granulated sugar
- 2 cups water (divided)
- 4 1/4 cups bread flour for the dough plus 1/3 cup flour for t
- for the glaze (roomal)
- 1/4 cup boiling hot water
- 2-3 tsp white or black sesame seeds (i used a combination)
- Carbohydrate 12.1910499907968 g
- Cholesterol 123.414062495972 mg
- Fat 47.6567101547216 g
- Fiber 4.81499997138977 g
- Protein 7.49066796858964 g
- Saturated Fat 29.6210146084836 g
- Serving Size 1 1 recipe (202g)
- Sodium 2790.2554499938 mg
- Sugar 7.37605001940707 g
- Trans Fat 3.62151648419566 g
- Calories 486 calories
Step-by-step
- Measure out 4 ¾ cups of flour into a bowl. Add 2 tsp kosher salt and stir briefly with a spoon to combine. Set aside.
- Remove the mixing bowl from the stand mixer. Add 2 ¾ teaspoon yeast and ½ teaspoon sugar to the bowl.
- In a microwave safe bowl heat 1 cup water for 25 seconds until lukewarm and add it to the mixing bowl. Use a spoon to gently stir the ingredients in the bowl 3-4 times.
- Cover the bowl tightly with a plastic wrap first, then cover it with a large kitchen towel and let it rest for 10 minutes.
- At this time place the pizza stone on the middle rack of your oven and preheat to 500 F.
- The yeast mixture will look puffed up on top and will be very frothy; if it does not get frothy, the yeast has expired and it is time to get fresh yeast before proceeding with the rest of the recipe.
- Microwave another 1 cup of water for 25 seconds.
- Add half of the flour to the yeast mixture and use a sturdy spoon to mix it. Add the cup of lukewarm water and the rest of the flour. Keep mixing with the spoon until combined.
- Attach the mixing bowl to the stand mixer and set it up with the dough hook. With the mixer on medium low (it is #4 on my KitchnAid), beat the dough for 3 minutes until well combined and no dry flour is seen. The dough will be very sticky and that is normal, do not add any more flour. No extra kneading is necessary.
- Add all of the dough to a large clean bowl. Cover the bowl tightly with a plastic wrap, then cover the whole thing with the large kitchen towel and let the dough rest for 25 minutes. The dough will rise to about twice the original volume.
- Meanwhile prepare the glaze: In a small nonstick skillet add ½ cup cold water and 1 tsp flour. Use a spoon to completely break up the flour in the water. When you stop stirring the mixture separates and is not uniform. Add ½ teaspoon baking soda and the ½ cup hot water to the skillet and stir to combine. Place the skillet on medium low heat and keep stirring until the liquid gets very hot, and comes to a very slow boil. Continue stirring until the liquid is uniformly cloudy and slightly thickened. When you stop stirring the glaze should not separate. Remove the skillet from heat and set it aside on the counter; the glaze will thicken further as it cools.
- Sprinkle ⅓ cup flour on your work space. This is a very sticky dough and you will be using this flour to dust your hands and the top of the dough, it will Not get kneaded into the risen dough.
- Visually divide the dough inside the bowl into 3, then with floured hands separates one section (will be extremely sticky) and drop it onto the heavily floured surface and flour your hands more if needed. Gently roll the dough on the flour to make a ball that is covered with flour on all sides. Do not knead and don't handle the dough any more than you have to.
- Leave the floured ball of dough on the work space and repeat with the remaining dough and again visually take half of the remaining out and cover it in flour. Without covering, let the balls of dough sit for another 10 minutes on the work surface. The dough will rise further.
- On a floured part of the work surface without handling the dough too much, use your fingers to flatten one of the balls of dough into an oval shape, about 6 x 9 inches.
- Use your fingertips or the back of a spoon to evenly spread about 1 tablespoon of the glaze over the flattened dough.
- With fingers touching make several rows of deep indentations with your fingertips along the length of the dough. Then move your fingertip over the markings and make long deep grooves in the dough without tearing into it.
- Sprinkle ⅓ of the sesame seeds evenly over the dough and let it sit for 5 more minutes.
- Drape a 10 x 15 inch parchment paper over a cutting board or the back of a baking sheet. The dough is going to be very soft and might stick to the work surface, release both ends with a pastry cutter or a thin spatula. Use both hands and carefully lift it and while stretching it to a longer and thinner rectangle (about 6 x 14) transfer it to the parchment paper on the cutting board.
- Slide the dough and parchment paper onto the hot stone. Bake for 5 minutes, turn the parchment paper a half circle and bake for another 5 minutes, until it is golden brown.
- Use oven mittens to remove the Barbari from the oven and cool on a rack.
- While the first Barbari is baking, repeat the same process for shaping the second and later the third ball of dough as explained for the first loaf.
- When the bread is cool enough to handle, brush off the extra flour from the back of the Barbaries and cut them into pieces.
- This bread is at its best flavor and texture right out of the oven. Enjoy it with feta cheese, grapes, sliced cucumbers, walnuts, olives, or sabzi khordan. Don’t forget to brew some fresh Persian tea half hour before the bread is ready!!
- Let the extra pieces cool completely before storing them in a plastic bag.
The Delightful Journey of Baking NOON BARBARI: A Housewife's Tale
The aroma of freshly baked bread has always been a comforting constant in my life. It's a scent that evokes memories of childhood, of bustling kitchens and the warmth of family gathered around a table. Today, I want to share with you my experience baking NOON BARBARI, a journey that took me from a simple recipe to a deeper appreciation for the art of bread making.
This particular recipe for NOON BARBARI came highly recommended, and I was instantly intrigued by its unique flavor profile and the promise of a wonderfully textured loaf. The process itself was more involved than your average quick bread recipe, but the detailed instructions were easy enough to follow, even for a busy housewife like myself. The anticipation of that first bite propelled me forward, urging me to carefully measure each ingredient and follow every step with precision.
The initial steps involved mixing the yeast, sugar, and water – a simple process, but one where I found myself unexpectedly mindful. Watching the yeast foam, a sign of life and activity, brought a touch of magic to the everyday task of baking. Then there was the gentle mixing of the flour, a dance between my hands and the dough, gradually coaxing it into a cohesive mass. The dough itself was remarkably sticky, a testament to its inherent nature, something that I found strangely pleasing rather than problematic. The kneading was minimal, a relief compared to some other bread recipes, allowing me to enjoy the experience rather than being bogged down by laborious tasks.
The preparation of the glaze added another dimension to the baking experience, a thoughtful step that I found incredibly rewarding. The interplay of hot and cold water, the subtle shift in the mixture’s consistency as it slowly thickened on the stove—it was a reminder that even the smallest details contribute to the overall result. I savored this moment, appreciating the quiet solitude and the satisfaction of creation.
Shaping the dough was a surprisingly therapeutic process. The dough, still sticky, challenged me to work with precision and patience. I learned to appreciate the delicate balance between gentle handling and the firm shaping required to create the beautiful oval form of the Barbari bread. The flour dusted onto my hands, a light coating that protected against the dough’s stickiness, reminded me that even in the most challenging moments, there are simple solutions that help us move forward.
Finally, the moment of truth. The bread, nestled in its parchment paper cradle atop the baking stone, transformed in the oven. The golden-brown crust, subtly puffed and deeply grooved, announced the arrival of a culinary masterpiece. The aroma that filled my kitchen was intoxicating—rich and savory, a promise of the delightful flavors to come.
The taste of the warm, freshly baked NOON BARBARI surpassed all my expectations. Its airy texture, complemented by the slightly sweet and tangy glaze, was divine. Every bite was a symphony of flavors and textures. Sharing this bread with my family, watching them enjoy every morsel, intensified the joy of this baking adventure. The experience transcended mere bread making; it was a connection to tradition, a celebration of simple ingredients transformed into something extraordinary, and a testament to the satisfaction of creating something beautiful and delicious from scratch. I have made NOON BARBARI repeatedly, with each loaf bringing more joy than the last. It's a recipe that continues to resonate with me, and one I eagerly recommend to every home baker.
The ingredients – a simple list of flour, yeast, sugar, salt, water, and sesame seeds – are familiar comfort foods but in this particular arrangement, they become something more special. The act of combining them, watching the dough rise, and finally, the glorious moment of it emerging from the oven golden and crisp… it's a process that's as beautiful as the end result. It's a delicious way to connect with the simpler things in life, and to share a bit of warmth with those you love.
This recipe is more than just a set of instructions; it’s a journey of transformation, from simple ingredients to a beautiful, flavourful bread. It's a testament to the power of patience, precision, and the enduring joy of creating something delicious from scratch in your own kitchen. And that, my friends, is a feeling unlike any other.
