Persian flat bread

Persian flat bread
Quantity Ingredient
0,4 l Water
5 g Yeast
550 g Wheat Flour Type 550
1 tsp Salt
2 tbsp Hard wheat semolina
2 tsp Sesame seeds
2 tsp Black Caraway

Persian flatbread is called Nan e Barbari and is baked with sour dough that goes overnight. Warm the water to lukewarm. Dissolve fresh yeast in it. Leave to stand for 5 minutes. Mix flour with salt. Knead in the yeast until a smooth dough is formed. Sprinkle with some flour. Leave covered for 20 minutes. Sprinkle the work surface with flour. Pour the dough on it. Form loosely into a ball. Do not knead. Sprinkle a bowl with flour. Put the dough in. Sprinkle again with some flour. Put the lid on. Leave overnight at room temperature. Divide the dough into 3 portions the next morning on a floured work surface. Sprinkle with flour. Form loosely into balls. Cover with a cloth. Let it go for four hours. Persian flat bread becomes especially crispy when baked on a pizza stone. To do this, place the stone on the middle rail in the cold baking oven. Set temperature to 250° C. Preheat for 45 minutes. Knead each ball smoothly by hand for 5 minutes. Sprinkle the work surface with semolina. Persian flat bread flatten oblong. Mix 1 teaspoon with about 5 g wheat flour in a pot with 3 tbsp. water. Bring to the boil briefly. Let it cool down. Persian flat bread with 1 tablespoon of the mass each. Press long longitudinal grooves into the dough with your fingers. Sprinkle a wooden slider with semolina. Put Persian flat bread on top. Set on the stone with a slight swing. Bake for 12 minutes.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
684 kcal
137 g
19 g
3 g

(C)opyright by Marions Kochbuch