RECIPE FOR PERSIAN BARBARI FLATBREAD MAKES 4 small flatbreads (12” x 6”) INGREDIENTS: --- 1 ¼-ounce envelope Active dry yeast (about 2¼ teaspoons) --- 1 tsp Sugar --- 2 1/2 tsps. Kosher salt --- 4 cups Bread flour, plus more for working the dough --- Nonstick vegetable oil spray --- 2 tsps. All-purpose flour --- 1 tsp Baking soda --- 1 tsp Vegetable oil, plus more for drizzling --- 2 tsps. Poppy seeds --- 2 tsps. White and/or black sesame seeds
--- FOR SERVING: Feta, tender herbs (such as mint, dill, basil, cilantro, and/or parsley), and walnuts
--- SPECIAL EQUIPMENT: Pizza stone DIRECTIONS: --- Microwave 1 ¾ cups water on high for 1 minute, then combine with yeast and sugar in the bowl of a stand mixer fitted with a dough hook. --- Let stand until foamy, 5-10 minutes. --- Add kosher salt and 4 cups bread flour to bowl and mix on medium-low speed until a shaggy dough forms (about 2 minutes). --- Increase speed to medium and mix until dough is smooth and begins to slap the sides of the bowl, about 5 minutes. --- Transfer dough to a lightly floured work surface and knead dough, adding more bread flour as needed to prevent sticking, until smooth and elastic, about 4 minutes. --- Lightly coat a large bowl with nonstick spray and plop in dough, cover with plastic wrap. --- Let sit in a warm, draft-free spot until doubled in size, about 60 minutes. --- Punch down dough, divide in 4 parts, then form into 4 balls. --- Grease a baking pan (or line it with parchment paper) and arrange dough balls on the pan. --- Dust dough with more flour to help prevent any sticking and cover loosely with plastic wrap. --- Let sit at room temperature until nearly doubled in size, about 30-45 minutes. --- Meanwhile, make the “Roomal” (slurry) by cooking the all-purpose flour, baking soda, 1 tsp. oil, and ⅔ cup water in a small saucepan over medium heat, whisking constantly, until slightly thickened, about 3 minutes. --- Let cool. --- Place a rack in lower third of oven and set pizza stone on top; preheat to 450°. --- Let stone heat at least 20 minutes before cooking bread. (This will ensure that your bread gets a gloriously crispy bottom crust.) --- Transfer 1 dough ball to a work surface. --- Stretch and roll into a 12”x6” oval about 1/2 inch thick using a rolling pin. --- Mix poppy and sesame seeds in a small bowl. --- Brush the oval with the Roomal mixture and use your fingers to press several lengthwise grooves into the dough. --- Sprinkle with the seed mixture. --- Working quickly, lift the dough with one hand under each side and place dough onto hot stone. --- Bake until crusty and golden brown on top, 15-18 minutes (look for browning on the bottom). --- Use a spatula to transfer barbari from the stone to a wire rack and let cool slightly. --- Repeat with remaining dough portions. --- Cool on a rack for 12-15 minutes then put in plastic bag to keep the bread from drying out. OTHER COOKING OPTIONS: --- FIREPROOF BRICKS: Instead of a pizza stone, place 4 fire-proof bricks in the middle- to lower-third of your oven. Preheat and cook following the pizza stone directions, cooking 16 - 18 minutes. --- GRILL: Place a cast-iron skillet upside down on your grill. Preheat at your highest grill setting. Cook the barbari for 12 minutes. --- WOOD-BURNING OVEN: Preheat until 800 degrees. Slide the barbari onto the oven surface using a pizza peel and cook for 2 - 3 minutes, continually turning the bread and watching carefully. SERVING SUGGESTIONS: --- Breakfast: serve bread warm with butter, cream cheese, honey/jam and walnuts. --- Appetizer: Serve bread warm with feta, herbs, and walnuts. --- With a Main Dish: Brush barbari with butter and sprinkle with garlic powder and Italian seasoning. Cook at 375 degrees for 10 minutes. Cut into breadsticks. VARIATIONS: --- Bread can be made 1 week ahead. Cut into pieces and freeze. Thaw and reheat in oven or toaster before serving.
spent 3 years in Tehran as a young child and vividly remember walking to the corner of our street and buying this barbari bread from a few little old ladies that made in in an open rock oven with either coals/wood (can't recall). they would use these very long wood handled peal to place and retrieve the bread. Take it out, slap it on a nail in the wall to hang it and then when you ordered one, they would take one down, wrap it in newspaper and off we'd go. Best bread I've ever had. A little butter on that warm bread and you're life is GOOD.
Yes, it is lovely with butter when bread is warm . I used to love to buy the Barbari bread during the Winter. Kept my hands warm. Those days in North of Tehran, it was very cold during the winter. I used to eat a bit of bread as could not resist the smell of it.
I thought I am the one who is crazy about this things… have you ever baked Fateer? How about Traditional butter? Which brand flour did you use for these barbaries? They look really good! I can tell they are real Barbary!!! Great job!!! I love your out door fire place!! I d love to make some fateer on it….
I found this channel, purely by chance and I'm so glad. Chef Ben, I'm going out on a limb with a question, here. I have to ask, could this world be so tiny and small, that many years ago, our Persian families met for incredible Persian and Italian food, at an amazing restaurant in Claremont, CA owned by your relatives, named after an Italian coastal city south of Naples??? 🤞
Too dangerous to have all your pictures in the computer. i have lost hundreds of pictures in broken computers and now i put them in a USB for insurance. San Diego Ca
Just an FYI, that the black seeds are not poppyseeds, they’re nigella seeds. دانه سیاه دانه They pair really well since they have a peppery herby onion flavor.
As a novice/untalented cooking and baking hobbyist, I enjoy listening to and watching your videos and am learning quite a few things. You are a great presenter presentations are warm, fluent and interestingly sprinkled with cultural tidbits. As a fellow Iranian American of almost the same age as you, I commend you for how you have managed to seamlessly assimilate into the American way of life while maintaining a strong connection to the best parts our Persian traditions and being comfortable in your skin. Keep the passion alive, bro. BTW, I’m waiting for a video on how to make Halva. Hopefully, you have as much of a sweet tooth as I have and you’ll get to it soon.
@@CafeBagheri Oh…I had forgotten that halva is traditionally served at wakes. Well….don’t worry; that won’t stop me from adding more triglycerides to my body. Thanks for the reminder.
I would make 2 adjustments. I learned from a Barbari baker in Tehran in 2019. Before learning from him I had used a baking soda flour slurry. He strictly used flour and water slurry only. The baking soda adds a unnecessary flavor. Secondly instead I of flour or cornmeal, get wheat germ and grind it about a espresso grind with a coffee bean or spice grinder. Place that in a baking sheet and place you dough on that lightly then on to your baking surface. That will prevent sticking and add the right flavor.
Tried last night, taste good for a variation of flatbread you just need little bit of butter and you can snacks on it, for the slurry used water, wheat flour, and roasted besan, with a little touch of sesame oil, taste pretty good.
One of the lasting memories I have of living in Iran is buying barbari at the open air bake shops in my neighborhood at Pich-e-Shemiran, Tehran. The long line to buy fresh bread was worth the wait!!!
Omg!!! With a baby bonus this time!!! First, it looks delicious and I need to try this one with oven. Second, as a dog lover, your beautiful pup simply put a crown on this whole episode.
Can you try to make Sangak nun in the oven with little stones inside ? We have also a brick oven but i dont know how to prepare the dough for Sangak. Greetings from Germany, Frankfurt 🙂
I am working on a sangak recipe. Throwing pebbles down in a metal frame (on the over floor) should dop the trick, but I have not tested this yet. Soon!
I'm Persian/Haitian, this is the most traditional bake I have seen you are so gifted and so originally present with the presentation on Persian baking took me back too thanks for this video very good barbari bread it came out just like the original.next time baste it with the olive oil and butter mix.100% PERSIAN
I'm sure you speak Persian (Parsi). So you don't have to pronounce the Persian words the way English pronounce them. English is an inferior language to Persian (the language of God). Read Rumi then you'd know Persian is how God speaks.
thank you for a very thorough treatment of barbari. i look forward to trying it. i have not experienced that smell since childhood a very long time ago 🙂
I make bread at home every weekends, its quality,cheaper and I can make different mixes of flour and flavourings. Will try this Barbari bread of my ancestors soon, thanks for sharing.
@CafeBagheri This is the 3rd recipe I've made from your videos and it was another winner! I love your teaching style and personality. Thanks for the recipes.
Please do the unleavened bread type I forgot what it's called but love your videos you make me feel so at home with these traditional Persian food and not alone anymore thanks alot my brother.
@@CafeBagheri Oh, but your recipe is all in cups and TSP! 🤔 most baking channels are giving grams to be 1) more accurate 2) convenience for the audience in the world other than US 😃 , unless u only want US viewers! ☺️ I did find another recipe for barbari which uses grams! ua-cam.com/video/rOHmRgvhh18/v-deo.html Thanks for replying! 🙏
Nice man. I worked in Iran in 2008. I would wake up early on weekends to go to the local baker and get barbari bread. There was another kind of flat unlevend bread that they bake on kind of ceramic balls. I saw a man put a bunch on the hood of his car to cool them down on his way home! Barbari is the best I've ever had. Thanks from South Africa for your upload 😋🍻
It's okay to pronounce persian names with an American accent for the American viewers but I'd love to hear you pronounce them the Farsi way every once in awhile 😁
im so happy i was able to find your channel, great content as ever. Also you look alike my late father he was a great cook as well. keep up the great content! Merci
I plan to make this and am fascinated by the "slurry". I know you meant it in jest, but PLEASE do not ever give a dog or cat anything that contains yeast because it can kill them.
@@CafeBagheri I just did a quick internet search and found: Fully-baked bread is safe for pets as an occasional treat, so long as it's not raisin bread -however, dogs and cats should never be allowed to eat uncooked, yeasted bread dough. Raw, uncooked yeast ferments the carbohydrates in the dough, producing ethanol and carbon dioxide. My vet, however, says NEVER give them yeasty bread. Also onions and garlic can kill them. Thanks for your recipe. I just found your channel and can hardly wait to try it!
Delicious 😋 Barbari is the bread of love all over Iran. When i was a kid in Hamedan, Iran I was always the bread boy; I woke up earlier than everyone else & went to the the "noonvaei"(the bread shop) to be the first ones in the line & bought at least 4 to five barbari breads(1 toman each) in the twilight of the morning. Then we had *the breakfast* sitting around the sofreh next to boiling samavar with my parents was Paradise (Pardis). And my khodabiamorz big father always would utter the word "besmellah" before eating his first bite. That was my religion. Still is.
Thanks, enjoyed your video. Used you Romal recipe on my regular nan bread recipe and it came out great. Btw, I baked smaller loaves in air fryer and it was good and really enjoyed it. Like you said the secret is the Romal.
Put the bread in an airtight tupperware container or plastic bag with sealer top (like freezer bags). Store container or bag in fridge. That should keep barbari soft and fresh for up to 10 days. Toast the bread for serving. You can also freeze barbari (up to several months). thaw and toast to serve.
@@CafeBagheri thank you so much dear . I will try that . Do we need to Put a wet kitchen towels on the bread when reheating it ? Thanks dear . Thanks for your prompt response 😀
read the rest of comments and see what people who made this recipe are saying. I can tell you are not a caring/sharing foodie! You have never made this bread!
Sorry but I don’t think you can bake this great bread just to let you know that that wonderful smell and aroma that you are talking about can only come from fermented dough not from what you put on the top of the dough, you did not ferment your dough, you don’t need sugar either . The dough should have more hydration than your dough had . More hydration gives your bread a better texture . I should know as I baked them for many years in a bakery shop in my hometown.
RECIPE FOR PERSIAN BARBARI FLATBREAD
MAKES 4 small flatbreads (12” x 6”)
INGREDIENTS:
--- 1 ¼-ounce envelope Active dry yeast (about 2¼ teaspoons)
--- 1 tsp Sugar
--- 2 1/2 tsps. Kosher salt
--- 4 cups Bread flour, plus more for working the dough
--- Nonstick vegetable oil spray
--- 2 tsps. All-purpose flour
--- 1 tsp Baking soda
--- 1 tsp Vegetable oil, plus more for drizzling
--- 2 tsps. Poppy seeds
--- 2 tsps. White and/or black sesame seeds
--- FOR SERVING: Feta, tender herbs (such as mint, dill, basil, cilantro, and/or parsley), and walnuts
--- SPECIAL EQUIPMENT: Pizza stone
DIRECTIONS:
--- Microwave 1 ¾ cups water on high for 1 minute, then combine with yeast and sugar in the bowl of a stand mixer fitted with a dough hook.
--- Let stand until foamy, 5-10 minutes.
--- Add kosher salt and 4 cups bread flour to bowl and mix on medium-low speed until a shaggy dough forms (about 2 minutes).
--- Increase speed to medium and mix until dough is smooth and begins to slap the sides of the bowl, about 5 minutes.
--- Transfer dough to a lightly floured work surface and knead dough, adding more bread flour as needed to prevent sticking, until smooth and elastic, about 4 minutes.
--- Lightly coat a large bowl with nonstick spray and plop in dough, cover with plastic wrap.
--- Let sit in a warm, draft-free spot until doubled in size, about 60 minutes.
--- Punch down dough, divide in 4 parts, then form into 4 balls.
--- Grease a baking pan (or line it with parchment paper) and arrange dough balls on the pan.
--- Dust dough with more flour to help prevent any sticking and cover loosely with plastic wrap.
--- Let sit at room temperature until nearly doubled in size, about 30-45 minutes.
--- Meanwhile, make the “Roomal” (slurry) by cooking the all-purpose flour, baking soda, 1 tsp. oil, and ⅔ cup water in a small saucepan over medium heat, whisking constantly, until slightly thickened, about 3 minutes.
--- Let cool.
--- Place a rack in lower third of oven and set pizza stone on top; preheat to 450°.
--- Let stone heat at least 20 minutes before cooking bread. (This will ensure that your bread gets a gloriously crispy bottom crust.)
--- Transfer 1 dough ball to a work surface.
--- Stretch and roll into a 12”x6” oval about 1/2 inch thick using a rolling pin.
--- Mix poppy and sesame seeds in a small bowl.
--- Brush the oval with the Roomal mixture and use your fingers to press several lengthwise grooves into the dough.
--- Sprinkle with the seed mixture.
--- Working quickly, lift the dough with one hand under each side and place dough onto hot stone.
--- Bake until crusty and golden brown on top, 15-18 minutes (look for browning on the bottom).
--- Use a spatula to transfer barbari from the stone to a wire rack and let cool slightly.
--- Repeat with remaining dough portions.
--- Cool on a rack for 12-15 minutes then put in plastic bag to keep the bread from drying out.
OTHER COOKING OPTIONS:
--- FIREPROOF BRICKS: Instead of a pizza stone, place 4 fire-proof bricks in the middle- to lower-third of your oven. Preheat and cook following the pizza stone directions, cooking 16 - 18 minutes.
--- GRILL: Place a cast-iron skillet upside down on your grill. Preheat at your highest grill setting. Cook the barbari for 12 minutes.
--- WOOD-BURNING OVEN: Preheat until 800 degrees. Slide the barbari onto the oven surface using a pizza peel and cook for 2 - 3 minutes, continually turning the bread and watching carefully.
SERVING SUGGESTIONS:
--- Breakfast: serve bread warm with butter, cream cheese, honey/jam and walnuts.
--- Appetizer: Serve bread warm with feta, herbs, and walnuts.
--- With a Main Dish: Brush barbari with butter and sprinkle with garlic powder and Italian seasoning. Cook at 375 degrees for 10 minutes. Cut into breadsticks.
VARIATIONS:
--- Bread can be made 1 week ahead. Cut into pieces and freeze. Thaw and reheat in oven or toaster before serving.
Hi thank you very much I , 🙏🏻💐
Awesome video. Brick didn’t do well because they have uneven contact with the bread. IMHO, baking steel is best for home ovens.
When you called out “Alexa, set timer for 16 minutes” my Alexa set it’s timer too! 😀
Yup! I hear that from a lot of viewers. 😝
The dough wouldn't stay stretched in the 1st ones because the gluten hadn't relaxed yet.
Yup… let it rest is the key! Same as Italian Foccacia!
So glad to see this video. We lived in Iran when I was a kid and the bread was my favorite part
spent 3 years in Tehran as a young child and vividly remember walking to the corner of our street and buying this barbari bread from a few little old ladies that made in in an open rock oven with either coals/wood (can't recall). they would use these very long wood handled peal to place and retrieve the bread. Take it out, slap it on a nail in the wall to hang it and then when you ordered one, they would take one down, wrap it in newspaper and off we'd go. Best bread I've ever had. A little butter on that warm bread and you're life is GOOD.
This is quite authentic; will bring back your childhood! Try it!
Yes, it is lovely with butter when bread is warm . I used to love to buy the Barbari bread during the Winter.
Kept my hands warm. Those days in North of Tehran, it was very cold during the winter. I used to eat a bit of bread as could not resist the smell of it.
من فکر میکنم خمیر احتیاج به آب یا هایدریشن بیشتری داره. و بهتر استرچ میشه وقتی هایدریشن بهتری داشته باشه موقع باز کردن. ویدیو عالیه و خسته نباشید.
Love the shirt
I thought I am the one who is crazy about this things… have you ever baked Fateer? How about Traditional butter? Which brand flour did you use for these barbaries? They look really good! I can tell they are real Barbary!!! Great job!!! I love your out door fire place!! I d love to make some fateer on it….
I found this channel, purely by chance and I'm so glad. Chef Ben, I'm going out on a limb with a question, here. I have to ask, could this world be so tiny and small, that many years ago, our Persian families met for incredible Persian and Italian food, at an amazing restaurant in Claremont, CA owned by your relatives, named after an Italian coastal city south of Naples??? 🤞
Unfortunately that was not us! 😕
@@CafeBagheri 🙏Thanks for your honesty. Regardless, the "chef" genes are in your family name and it shows.
Too dangerous to have all your pictures in the computer. i have lost hundreds of pictures in broken computers and now i put them in a USB for insurance. San Diego Ca
Good advice. We have everything on network storage.
Hello sir 🫡🙏🫶
Do we need exact amount or not ?
How & where can I get exact amount please👌🙏
Thank you for your response .
🙏 🫶 namaste ❤
The detailed recipe is placed right here in the comments section (1st/pinned comment).
Just an FYI, that the black seeds are not poppyseeds, they’re nigella seeds. دانه سیاه دانه
They pair really well since they have a peppery herby onion flavor.
You can use poppy seeds or nigella seeds. But you’re correct.
Stop calling Alexa pls :))) I have 100 alarms now
Excited for this!!!
As a novice/untalented cooking and baking hobbyist, I enjoy listening to and watching your videos and am learning quite a few things. You are a great presenter presentations are warm, fluent and interestingly sprinkled with cultural tidbits. As a fellow Iranian American of almost the same age as you, I commend you for how you have managed to seamlessly assimilate into the American way of life while maintaining a strong connection to the best parts our Persian traditions and being comfortable in your skin. Keep the passion alive, bro.
BTW, I’m waiting for a video on how to make Halva. Hopefully, you have as much of a sweet tooth as I have and you’ll get to it soon.
Thank you! Your words of encouragement mean so much to me! I will get around to halva and hopefully not because somebody has died!😁🌹🙏🏼
@@CafeBagheri
Oh…I had forgotten that halva is traditionally served at wakes. Well….don’t worry; that won’t stop me from adding more triglycerides to my body. Thanks for the reminder.
I would make 2 adjustments. I learned from a Barbari baker in Tehran in 2019. Before learning from him I had used a baking soda flour slurry. He strictly used flour and water slurry only. The baking soda adds a unnecessary flavor. Secondly instead I of flour or cornmeal, get wheat germ and grind it about a espresso grind with a coffee bean or spice grinder. Place that in a baking sheet and place you dough on that lightly then on to your baking surface. That will prevent sticking and add the right flavor.
Interesting! You know I am going to try that and will report back right here! Thank you!
Kheyli mamnoon aghae Bagheri! Naane barberitoon kheyli aali ye! Dorood az Tajikan az Colorado!!!
For making a dough, dont buy expensive mixers, you can buy used bread making machine from a thrift store for around $10 and make the dough with it
Tried last night, taste good for a variation of flatbread you just need little bit of butter and you can snacks on it, for the slurry used water, wheat flour, and roasted besan, with a little touch of sesame oil, taste pretty good.
One of the lasting memories I have of living in Iran is buying barbari at the open air bake shops in my neighborhood at Pich-e-Shemiran, Tehran. The long line to buy fresh bread was worth the wait!!!
I miss my dad. 😢wish I could make this …I need a mixer
Omg!!! With a baby bonus this time!!!
First, it looks delicious and I need to try this one with oven. Second, as a dog lover, your beautiful pup simply put a crown on this whole episode.
I'm your big fan 😉 you are too good
Love Persian food... how did u make the outdoor oven??
Video coming.
@@CafeBagheri waiting for this! 😇
Can you try to make Sangak nun in the oven with little stones inside ?
We have also a brick oven but i dont know how to prepare the dough for Sangak.
Greetings from Germany, Frankfurt 🙂
I am working on a sangak recipe. Throwing pebbles down in a metal frame (on the over floor) should dop the trick, but I have not tested this yet. Soon!
I'm Persian/Haitian, this is the most traditional bake I have seen you are so gifted and so originally present with the presentation on Persian baking took me back too thanks for this video very good barbari bread it came out just like the original.next time baste it with the olive oil and butter mix.100% PERSIAN
I'm sure you speak Persian (Parsi). So you don't have to pronounce the Persian words the way English pronounce them. English is an inferior language to Persian (the language of God). Read Rumi then you'd know Persian is how God speaks.
thank you for a very thorough treatment of barbari. i look forward to trying it. i have not experienced that smell since childhood a very long time ago 🙂
I make bread at home every weekends, its quality,cheaper and I can make different mixes of flour and flavourings. Will try this Barbari bread of my ancestors soon, thanks for sharing.
I followed this recipe and I love the result, thank you! 😊
@CafeBagheri This is the 3rd recipe I've made from your videos and it was another winner! I love your teaching style and personality. Thanks for the recipes.
Very Nice BARBARI BRED Recepie 👌 Thanks Alot For This Nice Recepie 🙏 From INDIA
Thank you for sharing your recipes! I’m making a Persian feast for Mother’s Day!
Please do the unleavened bread type I forgot what it's called but love your videos you make me feel so at home with these traditional Persian food and not alone anymore thanks alot my brother.
Hey, great video...have u made this with sourdough starter?
Not yet! 👌🏼🤗
@@CafeBagheri BTW, Would u pls be to give the measurements in grams by any chance? And another BTW, I'm making barbari today!
@@mojsharhappy I will do that in the future. But converting from pounds and ounces to grams is very easy! Keeps the mind sharp! 😁
@@CafeBagheri Oh, but your recipe is all in cups and TSP! 🤔 most baking channels are giving grams to be 1) more accurate 2) convenience for the audience in the world other than US 😃 , unless u only want US viewers! ☺️ I did find another recipe for barbari which uses grams! ua-cam.com/video/rOHmRgvhh18/v-deo.html
Thanks for replying! 🙏
Very interesting and different way with bread. Thank you for sharing!
Thank you was very very helpful I will try this recipe
I am from Pakistan but love your cooking
Nice man. I worked in Iran in 2008. I would wake up early on weekends to go to the local baker and get barbari bread. There was another kind of flat unlevend bread that they bake on kind of ceramic balls. I saw a man put a bunch on the hood of his car to cool them down on his way home! Barbari is the best I've ever had. Thanks from South Africa for your upload 😋🍻
You worked in Iran? what was your job? working for the regime?
👌🙏🙌 I thank you for your response 🫵🫶 ❤ I got exact recipe . My LORD be with you 🫶 sir
Hello appreciate a lot for the time you put for the recipe it was very. Good
The bread kabab .all was very good thank you .🙏🏻
I’m glad you liked them! 🙏🏼🌹
Can’t wait to try it. Looks so scrumptious 👍🏻
It's okay to pronounce persian names with an American accent for the American viewers but I'd love to hear you pronounce them the Farsi way every once in awhile 😁
I agree! The American accent threw me off! Please do the farsi pronunciation!!
What is amount of water? looked like maybe 3 cups? Thanks. I must try this with the Roomal slurry roux?
Detailed recipe is pinned in a comment right here under the video; just scroll up!
Hello please give us the measurement of yeast , water .salt and sugar and in the oven on the break stone what temperature , ? Thank you
Detailed recipe is right here in comments section (first comment).
Tack 🙏
im so happy i was able to find your channel, great content as ever. Also you look alike my late father he was a great cook as well. keep up the great content! Merci
❤️🙏🏼
iranian barbari not persian because this bread doesn't cooked only by persians
But it has persian origin and came from khorasan region in West of iran
Iranian/Persian is the same thing.
It's Iranian Bread, Iran includes only Iranic-speaking people like Persian/Kurdish/Luri/Sistani/Baluchi/mazandarani.
I plan to make this and am fascinated by the "slurry". I know you meant it in jest, but PLEASE do not ever give a dog or cat anything that contains yeast because it can kill them.
I did not know that; thanks!
@@CafeBagheri I just did a quick internet search and found: Fully-baked bread is safe for pets as an occasional treat, so long as it's not raisin bread -however, dogs and cats should never be allowed to eat uncooked, yeasted bread dough. Raw, uncooked yeast ferments the carbohydrates in the dough, producing ethanol and carbon dioxide.
My vet, however, says NEVER give them yeasty bread. Also onions and garlic can kill them.
Thanks for your recipe. I just found your channel and can hardly wait to try it!
Barbari bread is my favorite bread
Great job on your video! Short or long fingernails always have bacteria in the nails. Wear surgical gloves when u cook.
Bacteria comes from you mouth 😂
As long as you wash your hands thoroughly, gloves are not necessary.
Very similar to a Tuscan flatbread Schiacciata ! Now I know why sometimes Iranians try to pass as Italians!
🤫
Iranians have no desire to pass as Italians lol
Thansk a lot! Love to Isfahan
Great job my man!
Thank you 🙏
Do you have a video of flat bread?
Not yet. Taftoon video will come soon.
Delicious 😋
Barbari is the bread of love all over Iran. When i was a kid in Hamedan, Iran I was always the bread boy; I woke up earlier than everyone else & went to the the "noonvaei"(the bread shop) to be the first ones in the line & bought at least 4 to five barbari breads(1 toman each) in the twilight of the morning. Then we had *the breakfast* sitting around the sofreh next to boiling samavar with my parents was Paradise (Pardis). And my khodabiamorz big father always would utter the word "besmellah" before eating his first bite.
That was my religion. Still is.
بسیار شف حقیقی هستی استاد .
Thanks, enjoyed your video. Used you Romal recipe on my regular nan bread recipe and it came out great. Btw, I baked smaller loaves in air fryer and it was good and really enjoyed it. Like you said the secret is the Romal.
Nice!
Tasty!
Bagheri agha, which method tasted the best?
Wood-fired brick oven!
What is the roomal please and how to prepare it 🙏🏼
he explains in the video
May I ask how should we store the barbari bread ? We can’t finish in one day , and the bread become so hard the second day . Thank you so much 🙏
Put the bread in an airtight tupperware container or plastic bag with sealer top (like freezer bags). Store container or bag in fridge. That should keep barbari soft and fresh for up to 10 days. Toast the bread for serving. You can also freeze barbari (up to several months). thaw and toast to serve.
@@CafeBagheri thank you so much dear . I will try that . Do we need to Put a wet kitchen towels on the bread when reheating it ? Thanks dear . Thanks for your prompt response 😀
@@EmEmEm579 No wet towel needed
@@CafeBagheri thank you so so much !!! I will try this out 🤗 thank you 😀
Merci Haji :)
Whats the hydration of barbari dough sir?
عالی🌹👌
That mixer is kick ass buddy! Thanks for the recipe
دستت درد نکنه
❤❤❤🙏🙏👏👏
Chimney right under the tree 🌳 branches? Wow soon you will smoke that neighborhood 🤔☠☠☠🏃♂️🏃♂️🏃♂️
It’s been 6 years without a fire! Fingers are crossed!
The most important thing to know when preparing any dough, it the hydration level. Yet you don't mention how much water should be used.
The detailed recipe is in the first (pinned) comment.
thats not barbari, thats brickbari!! dough was too dry...
read the rest of comments and see what people who made this recipe are saying. I can tell you are not a caring/sharing foodie! You have never made this bread!
چرا فارسی نه استاد بابت؟البته که حق داری ولی اسالت پس چی .نو پراملم.
Ur channel is amazing
16:18 the stomach 😫 😩
LOL. You pay attention to details! 😁
@@CafeBagheri, well, the big picture would be scarier.
What is the Avon temperature?
The detailed recipe is in the first comment here in comments section. دستور با جزییات همین جا در بخش کامنتها زیر این ویدیو در کامنت اول گذاشته شده.
ببخشید .
این همه توضیح ولی نگفتی مقدار چقدر بود که حداقل بیننده بتونه درست کنه .فکر میکنی مردم شما رو برای چی نگاه کنند .
سلام،
همونطور که در یک تیتراژ زیر فیلم نوشتم دستور کامل در کامنت اول زیر ویدیو هست. موفق باشید.
Salam:
Can you give more specifics on the Roomal? How much of each ingredient.? Thank you
Full recipe is in the first pinned comment here.
@@CafeBagheri Salam: I see it but it does not give the specific amounts of each ingredient. Maybe it’s not critical.
Thank yiu
@@rgorji it’s there in the list of ingredients, 2 teaspoons all purpose flour.
@@CafeBagheri Thank you. Love your videos. Perhaps you can also have a Persian version of it. God Bless you.
Too many commercials! I almost stopped watching it all the way to the end!
Thanks for your support.
no commercials if you get youtube premium. Also it is a support for the content creator
Sorry but I don’t think you can bake this great bread just to let you know that that wonderful smell and aroma that you are talking about can only come from fermented dough not from what you put on the top of the dough, you did not ferment your dough, you don’t need sugar either . The dough should have more hydration than your dough had . More hydration gives your bread a better texture . I should know as I baked them for many years in a bakery shop in my hometown.
Yes, imagine that! I did everything WRONG and it still tastes and smells great! 😁
@@CafeBagheri lol
You don't know about Barbary
I’m glad you do! 👍🏼
The way you butcher the Persian pronunciation of the Farsi words is sad and disappointing :\
Please prove your knowledge of Farsi
I don't know why, but you talking makes me happy, Sir!
Ha ha! There is a lot of that in my videos! 😂😂