Healthy Persian Barbari Bread

Healthy Persian Barbari Bread

This Healthy Persian Barbari Bread is a must try for those who love baking bread. Crusty outside, tender inside, super tasty and nutritious!

Much has been written about the famous Persian barbari bread. I fell in love with it the very first time I had tasted it, decades ago, during one of my out of town visits. To my chagrin, I found out that this delicious bread was not available in the town where I lived.

I had to learn to make it. It was a long journey, trying to self teach myself this recipe. Only for it to be further perfected under the expert eyes of my father in law, who had grown up watching street side bakers skillfully make them. And now I have successfully made this for years, so much, that I could perhaps make it in my sleep! Well, that was a stretch! But the point is – making this bread had become a habit for me.

However, one thing always bothered me about this bread – much like French bread it is typically prepared with refined flour. I wanted to prepare a healthier version of this bread. I tried many different approaches.

Finally, I tested this recipe for a healthy Persian barbari bread with the addition of wheat bran and flaxseed meal in various proportions and found what worked best! Adding the bran and flaxseed meal to the dough in the final stage, once the gluten network was already developed, worked very well. It resulted in a super product – tasty and nutritious.

Wheat bran and flaxseeds are great sources of dietary fiber. And flaxseeds are a rich source of omega-3 fats. Both, dietary fiber and omega-3 fats are very important for human health and have numerous benefits. Sesame seeds and black seeds along with flaxseeds, have come to be known as “Superfood” seeds. Sesame seeds are a great source of zinc, which helps immune health. They also provide protein and dietary fiber. Black seeds are an excellent source of dietary fiber; provide a good amount of protein, fat and certain minerals – calcium, magnesium, iron. These wonder seeds have been used for centuries to treat a whole host of illnesses in traditional eastern medicine.

So, lovers of bread and good nutrition, please do try this Healthy Persian Barbari Bread. I promise, you will not regret once you are successful. This bread is really…..really delish!

 

Healthy Persian Barbari Bread

Photo Credit: Bijan of www.bijansviewfinder.com

 
 

 

HEALTHY PERSIAN BARBARI BREAD

thedeliciouscrescent.com

 

NUTRITION FACTS
Servings: 20                Serving Size: 1/5th of large barbari loaf
Calories 115, Total Fat 1 g (Saturated Fat 0 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 0 g), Cholesterol 0 mg, Sodium 154 mg, Potassium 53 mg, Phosphorus 51 mg, Total Carbohydrate 23 g, Dietary Fiber 2 g, Sugars 0 g, Protein 3 g

 

Preparation Time: 1 hour 30 minutes

Cooking Time: 10 minutes

 

INGREDIENTS

2 cups/ 16 fluid ounces warm water (120 – 130 º F, check yeast packet instructions)
1 packet fast acting dry yeast
1 teaspoon sugar
4 ½ cups approx bread flour (I use King Arthur brand)
1 ⅓ tsp salt
1/4 cup wheat bran*
2 tablespoons golden flaxseed meal
2 tablespoons combination of black seeds*/sesame seeds/flaxseeds
Bread flour for dusting

 

DIRECTIONS

 

Healthy Persian Barbari Bread

Photo Credit: Bijan of www.bijansviewfinder.com

 

Preheat oven to 500 º F or more (I bake it at the highest possible in my oven – 545 º F).

 

Healthy Persian Barbari Bread Prep

 

Take the warm water, sprinkle the yeast over it. Scatter the sugar on the top. Let it stand in a warm dark place for about 5 to 10 minutes until the yeast bubbles/foams up on the surface.

Add the bread flour, salt and mix it using the dough attachment in a stand mixer, if available. Mix on low speed until just blended. The mixture will be a bit pasty/sticky. Let rest couple minutes.

 

Healthy Persian Barbari Bread Prep

 

Then add the wheat bran and flaxseed meal, and let the machine knead at low – medium setting for about 5 minutes. If needed, add some flour, a little at a time (a tablespoon or so) to make sure that the dough is smooth, elastic and not sticky.

It is important to not add too much flour, so take time and add the flour slowly, just as needed.

Transfer dough to an oiled bowl. Cover with a lid/moist cloth. Let dough rest in a warm place (80ºF) approximately 1-2 hours (varies with type of yeast), or until double in bulk.

Punch down dough by pulling the dough up on all sides, folding it over the center, pressing down, then turning over in the bowl.

Divide the dough into four portions. Press dough ball by hand to force out any air bubbles.

 

Healthy Persian Barbari Bread Prep

 

Using rolling pin or “hand” roll each ball into a naan/oval shape to an approximate size of 12 x 6 inches. Use bread flour for dusting the surface and rolling pin as needed while shaping the loaves.

 

Healthy Persian Barbari Bread Prep 4

 

 

Healthy Persian Barbari Bread Prep

 

With the help of the rolling pin transfer the rolled out barbari loaves to parchment paper that is laid on the kitchen counter. The parchment paper helps to transfer the loaves easily onto the baking sheet. If you are familiar with the use of a bakers peel, you may use that instead. Let the loaves rest at room temperature and allow the dough to nicely swell up (15 – 20 minutes).

 

Healthy Persian Barbari Bread Prep

 

Healthy Persian Barbari Bread Prep

 

Brush/spray (mist) some water on the surface of the loaves. Sprinkle about one and half teaspoons of black/sesame/flax seeds. It is traditional to use black seeds and sesame seeds. Press the seeds down gently. Let rest and rise a little again.

Mark deep indentations with fingers or back of a butter/table knife. Make sure the indentations are deep enough, otherwise the bread will puff up like a pita, while baking in the oven. Spray water on top if/as needed.

Transfer the prepared healthy Persian barbari bread along with the parchment paper lined below onto a flat baking sheet and slide it into the oven. Bake for 8 to 10 minutes until well done. The baking time will depend on the oven. But it is best if it is baked within 8 minutes, but no more than 10 minutes.

If the top has not browned well enough, but the loaves have fully baked, then you may broil the loaves on high for few seconds – as needed for browning.

 

Healthy Persian Barbari Bread

Photo Credit: Bijan of www.bijansviewfinder.com

 

Transfer the baked healthy Persian barbari bread to a wooden board, cooling rack or lay them on thick towels. Once cooled to room temperature, save them in zip loc bags.

This Healthy Persian Barbari Bread is best when it is eaten fresh, which is crusty on the outside and soft inside. But it can be saved at room temperature for couple days, depending on the local weather conditions.

It can be refrigerated or frozen for later use. If it is not served fresh, then the bread should be toasted or warmed prior to serving.

 

Healthy Persian Barbari Bread

Photo Credit: Bijan of www.bijansviewfinder.com

 

Notes:
• Ensure the use of flour to dust surfaces while working with dough, transferring to sheet pan, dusting rolling pin as needed. But not overdo it as it will dry up the dough.
• Make sure to cover the dough/naans while working with it to prevent drying up.
• Work with small quantities of dough at a time, covering the remaining dough.
• May use white whole wheat flour instead of bread flour, in which case you may skip using additional bran if you prefer.
• Wheat bran – Using 1/4 cup of bran works very well in this recipe. But you may start with 2 tablespoons, if you prefer, and may comfortably increase to 1/4 cup.
• Broiling: Be careful with this step as the bread can get burnt quickly when broiled. About 10 – 30 seconds may be sufficient depending on the oven and browning needed. The high quality professional ovens will not need the use of this tip.
• Black seeds are well appreciated for its taste in cultures that are familiar with its use. If it is new to you, please experiment with it.

 

Healthy Persian Barbari Bread

Photo Credit: Bijan of www.bijansviewfinder.com

 

 

1/5th of large barbari loaf

Healthy Persian Barbari Bread

This Healthy Persian Barbari Bread is a must try for those who love baking bread. Crusty outside, tender inside, super tasty and nutritious!

1 hr, 30 PREP TIME

10 minCOOK TIME

1 hr, 40 TOTAL TIME

Save RecipeSave Recipe

INGREDIENTS

  • 2 cups/ 16 fluid ounces warm water (120 - 130 º F, check yeast packet instructions)
  • 1 packet fast acting dry yeast
  • 1 teaspoon sugar
  • 4 1/2 cups approx bread flour (I use King Arthur brand)
  • 1 ? tsp salt
  • 1/4 cup wheat bran*
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons combination of black seeds*/sesame seeds/flaxseeds
  • Bread flour for dusting

INSTRUCTIONS

  1. Preheat oven to 500 º F or more (I bake it at the highest possible in my oven - 545 º F)
  2. Take the warm water, sprinkle the yeast over it. Scatter the sugar on the top. Let it stand in a warm dark place for about 5 to 10 minutes until the yeast bubbles/foams up on the surface.
  3. Add the bread flour, salt and mix it using the dough attachment in a stand mixer, if available.
  4. Mix on low speed until just blended. The mixture will be a bit pasty/sticky. Let rest couple minutes.
  5. Then add the wheat bran and flaxseed meal, and let the machine knead at low - medium setting for about 5 minutes. If needed, add some flour, a little at a time (a tablespoon or so) to make sure that the dough is smooth, elastic and not sticky.
  6. It is important to not add too much flour, so take time and add the flour slowly, just as needed.
  7. Transfer dough to an oiled bowl. Cover with a lid/moist cloth. Let dough rest in a warm place (80ºF) approximately 1-2 hours (varies with type of yeast), or until double in bulk.
  8. Punch down dough by pulling the dough up on all sides, folding it over the center, pressing down, then turning over in the bowl.
  9. Divide the dough into four portions. Press dough ball by hand to force out any air bubbles.
  10. Using rolling pin or "hand" roll each ball into a naan/oval shape to an approximate size of 12 x 6 inches. Use bread flour for dusting the surface and rolling pin as needed while shaping the loaves.
  11. With the help of the rolling pin transfer the rolled out barbari loaves to parchment paper that is laid on the kitchen counter. The parchment paper helps to transfer the loaves easily onto the baking sheet. If you are familiar with the use of a bakers peel, you may use that instead. Let the loaves rest at room temperature and allow the dough to nicely swell up (15 - 20 minutes).
  12. Brush/spray (mist) some water on the surface of the loaves. Sprinkle about one and half teaspoons of black/sesame/flax seeds. It is traditional to use black seeds and sesame seeds. Press the seeds down gently. Let rest and rise a little again.
  13. Mark deep indentations with fingers or back of a butter/table knife. Make sure the indentations are deep enough, otherwise the bread will puff up like a pita, while baking in the oven. Spray water on top if/as needed.
  14. Transfer the prepared healthy Persian barbari bread along with the parchment paper lined below onto a flat baking sheet and slide it into the oven. Bake for 8 to 10 minutes until well done. The baking time will depend on the oven. But it is best if it is baked within 8 minutes, but no more than 10 minutes.
  15. If the top has not browned well enough, but the loaves have fully baked, then you may broil the loaves on high for few seconds - as needed for browning.
  16. Transfer the baked healthy Persian barbari bread to a wooden board, cooling rack or lay them on thick towels. Once cooled to room temperature, save them in zip loc bags.
  17. This Healthy Persian Barbari Bread is best when it is eaten fresh, which is crusty on the outside and soft inside. But it can be saved at room temperature for couple days, depending on the local weather conditions. It can be refrigerated or frozen for later use.
  18. If it is not served fresh, then the bread should be toasted or warmed prior to serving.
Cuisine: Persian | Recipe Type: Breads

RECIPE NOTES

• Ensure the use of flour to dust surfaces while working with dough, transferring to sheet pan, dusting rolling pin as needed. But not overdo it as it will dry up the dough.
• Make sure to cover the dough/naans while working with it to prevent drying up.
• Work with small quantities of dough at a time, covering the remaining dough.
• May use white whole wheat flour instead of bread flour, in which case you may skip using additional bran if you prefer.
• Wheat bran - Using 1/4 cup of bran works very well in this recipe. But you may start with 2 tablespoons, if you prefer, and may comfortably increase to 1/4 cup.
• Broiling: Be careful with this step as the bread can get burnt quickly when broiled. About 10 - 30 seconds may be sufficient depending on the oven and browning needed. The high quality professional ovens will not need the use of this tip.
• Black seeds are well appreciated for its taste in cultures that are familiar with its use. If it is new to you, please experiment with it.

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http://www.thedeliciouscrescent.com/healthy-persian-barbari-bread/

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