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Naan-e-Barbari Yum
Naan-e-barbari is a dramatic looking bread with a defining characteristic oblong shape. Typically this bread is served with feta cheese, cucumbers and olives. It makes a great addition to any cheese plate. The dough can be used to make pizza.
Naan-e-Barbari
Course bread, breads
Cuisine middle eastern
Prep Time
15 minutes

Cook Time
20 minutes
Passive Time 2 hours
Servings
loaves
Ingredients
For the Dough:
  • 3 cups bread flour
  • 1 cup Wholewheat flour
  • tsp Instant Yeast
  • 2 tsp kosher salt
  • 1 tsp sugar
  • 1½~1¾ cups Lukewarm Water
For the Topping:
  • 2 tsp all purpose flour
  • ½ tsp sugar
  • 1/3 cup Cool Water
  • 1 tsp Nigella seeds
  • 1 tsp Sesame seeds
Course bread, breads
Cuisine middle eastern
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
loaves
Ingredients
For the Dough:
  • 3 cups bread flour
  • 1 cup Wholewheat flour
  • tsp Instant Yeast
  • 2 tsp kosher salt
  • 1 tsp sugar
  • 1½~1¾ cups Lukewarm Water
For the Topping:
  • 2 tsp all purpose flour
  • ½ tsp sugar
  • 1/3 cup Cool Water
  • 1 tsp Nigella seeds
  • 1 tsp Sesame seeds
Naan-e-Barbari
Instructions
  1. Combine all the ingredients for the dough in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth dough forms, about 6~8 minutes on the machine and 10~12 minutes by hand.
  2. Transfer the dough to a lightly greased bowl, cover with plastic wrap and set aside for about 1 hour or until doubled in volume.
  3. Turn the dough out onto a lightly floured work surface. Divide the dough in half. Gently form each piece into a rectangle and form into a log. Loosely cover the logs with plastic wrap and let rest at room temperature for 30 minutes.
  4. In the mean time, combine the all purpose, sugar and ½tsp canola oil and water in a small saucepan. Cook the flour paste over medium heat, whisking, until bubbles start to form around the edges and the mixture becomes thick and opaque, about 2 minutes. Set aside to cool.
  5. Put a pizza stone on the lowest rack of the oven and preheat the oven to 450°F. Let the stone heat for at least 30 minutes.
  6. Place one of the dough log on a parchment and stretch/ roll it out into 14″x5″ rectangle. Using the fingers, press 5 deep lengthwise ridges into the dough, making sure not to break the dough.
  7. Rub half of the flour paste over the surface and sprinkle with half of the nigella and sesame seeds.
  8. Slide the dough with the parchment onto the pizza stone and bake until the bread has puffed up and is golden brown, about 18 minutes. Transfer the loaf to a wire rack. Repeat with the remaining dough. Serve warm. Store any leftovers in an airtight ziploc bag at room temperature for up to 2 days.
Recipe Notes
  • You can make the same recipe without wholewheat flour. Simply use 4cups of bread flour in the recipe.
  • To make Nan-e-Barbari Pizza — After the 2 rising times, stretch the dough into a 14″ diameter thin round. Place it on a parchment paper and evenly spread 1cup of tomato sauce over the dough and spinkle with mozzarella cheese on top. Top that with your favorite pizza toppings.
  • Slide the parchment and dough onto preheated pizza stone and bake until the crust is golden and crisp, cheese has melted, about 10~15 minutes.
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