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Feb 032013
 
Nan-e-Barbari - Persian bread

I have been missing home, a lot, lately. That is one of the reasons why you are and will be seeing a lot of bread / Naan/ Indian bread related posts on Spiceroots. There is something in those not so distant mountains that I see from my kitchen window that speaks of home to me. Its almost hypnotic. How they change from the time the first rays of sun touch them to the time the sun hides behind them almost feels like a conversation. I do feel very blessed to live in Colorado. It feels like home and yet makes me miss home. Ironic. I know.

I chanced upon this bread in the latest issue of Food and Wine and immediately knew I will make it soon. I leafed through the magazine to get my daily dose of food porn, but I kept coming back to the pictures of this bread.

There was an instant connection, almost a pull. Something about the bread was familiar. When I read the recipe, I knew what the connection was. The Bread uses a roomal – mixture of flour, water , oil & sugar for that exquisite color and texture. And that is what the local Kandur ( bread maker) in Kashmir uses when he is making the special breads with rogan – very similar to roomal.

 So I kept the magazine down and set to work. This bread had to be made and made immediately. The whole process of making this bread was nostalgic. And I am glad to say the Nan-e-Barbari has reached the coveted place of “myfavorite bread” in Miss S’s books! That is no mean feat!

 

This bread is also heading over to Yeast Spotting.

Nan-e-Barbari – Persian Bread

Serves: 2 breads

Nan-e-Barbari – Persian Bread

Recipe slightly adapted from Food and Wine Magazine.

Ingredients

    To make the dough
  • 2 1/4 tsp active dry yeast
  • 4 cups all purpose flour Plus some more for kneading
  • 2 tsp salt
  • 2 cups lukewarm water
  • To make the Roomal
  • 1 tsp oil
  • 1 Tbs all purpose flour
  • 1 tsp sugar
  • Final touches:
  • 1 tbs Nigella seeds (optional )
  • 1 tbs sesame seeds (optional)
  • some extras:
  • 1tsp oil

Instructions

  1. Add the yeast to water and let it bubble up.. about 5 minutes
  2. Mix the salt into the 4 cups of flour and add to the yeast mix.
  3. Knead to a very smooth dough ( 6 - 7 minutes in a stand mixer) ( If kneading by hand - knead until your dough can stand the window pane test ; If the dough is a little sticky, apply flour to your hands and keep kneading... )
  4. Oil a bowl and put the dough in it, cover and let it rise for an hour, until double in volume.
  5. Next punch the dough down and divide into two parts. cover and let it rise again.
  6. While the dough is rising this time, make the roomal.
  7. Combine the flour, oil , sugar, with half a cup of water and mix it all in and cook it on low heat until it thickens. cover and let it cool.
  8. Preheat the oven to 450*F.
  9. Working each part of the dough separately, shape the dough into a rectangle and put it on a well oiled baking sheet.
  10. Make the ridges in the shaped dough, apply half of the roomal paste, sprinkle half of the sesame, nigella on it and bake for 15- 18 minutes.
  11. Repeat wit the second part of the dough!

Notes

http://www.spiceroots.com/2013/02/nan-e-barbari-persian-bread/

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  16 Responses to “Nan-e-Barbari – Persian Bread”

Comments (16)
  1. This naan bread looks great, something I haven’t seen with a roomal.
    Balvinder recently posted…Soyawadi Shikampuri KebabMy Profile

     
  2. the best

     
  3. Looks great. Can you tell me what the purpose of the Roomal is?
    Thanks
    Ian
    Ian recently posted…Corn Feta Cheese SourdoughMy Profile

     
  4. Very interesting looking bread and it looks like it tastes great.
    Can you tell me what the purpose of the Roomal is?

    Thanks,
    Ian

     
  5. Oh this looks SO GOOD!!! I want some…I have to make some.

     
  6. I made naan last week and it was good but didnt taste the way like the one from india,this kind of bread is new to me, love the idea and wiah i could grab them from my screen

     
    • Hey Finla,

      While I do like Naan, I grew up eating breads like these. Once you try this, you will be hooked. I have already made this a few times now and it vanishes in a day.

       
  7. I can smell that bread just by looking at it. Hopefully this will help your homesickness a bit.

     
  8. the bread is looking beautiful. as a lover of breads, i have to make this soon.

     
  9. garg has spent a good part of his life in Iran .. so he was happy to see this one, guess i shud give it a try someday to give him that nostalgic high!

     
  10. Haiii how amazing does this bread look. Wish I was not on the self imposed bread eating exile…sigh

     

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