Barbari Bread (nan-e Barbari)

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