Nan-e barbari from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 64) by Jessamyn Waldman Rodriguez

  • sesame seeds
  • bread flour
  • nigella seeds
  • active dry yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 03, 2018

    The dough was quite wet. I thought I had proofed it enough, but it stuck to my fingers as I tried to make the indentations, so they never stayed, and the bread puffed up and bubbled quite a bit. So it did not look like the picture, and the crumb was probably too open, but it did taste delicious. Next time I believe I should add more flour (the dough never did clean the insides of the bowl) and probably let it proof longer. I also might shape it on the counter, rather than parchment, as it stuck quite a bit to the parchment, which made it harder to stretch.

  • pistachiopeas on October 20, 2016

    Pretty good barbari recipe. Nigella seeds are essential.

  • Zosia on June 04, 2016

    This is a very wet dough (88% hydration) which meant I had more luck "kneading" it with my paddle attachment and I wasn't aggressive enough in degassing it so my flatbreads weren't particularly flat. However, both flavour and texture were fantastic, with a thin, crisp crust, chewy crumb and a lovely nuttiness from the seed topping.

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