High Hydration Barbari Bread Recipe | Iranian Style Seeded Flatbread

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats.

Mix most of the water and all of the flour together and cover it to hydrate for about an hour.

After an hour, flatten the dough and sprinkle salt on top without mixing it in.

Hydrate the yeast with the remaining water and add it to the dough, mixing well.

Squeeze the dough together until well combined, about a minute.

Transfer the dough to a table and knead using the stretch and fold method for 10 minutes, turning the dough every 90 degrees.

Incorporate olive oil by rolling the dough in it and folding it underneath itself.

Let the dough proof for 15 minutes, then perform the folding process five times, with 15 minutes of proofing in between each fold.

After the final fold, place the dough on a tray with non-stick paper, pour any leftover oil on top, and stretch it slightly.

Let it ferment for one hour while preheating the oven to 210 degrees Celsius (410 degrees Fahrenheit).

Top the dough with more olive oil and your choice of seeds, pressing down to create lines in the dough.

Bake in the oven for around 25 minutes until golden brown and crusty.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens