Nan-e Barbari (persian Flat Bread) Recipe

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Ingredients & Directions

3 c Whole wheat flour
2 c Corn flour
2 c Warm water (110F; 45C)
1/4 c Warm water (110F; 45C)
1 pk (0.25-oz) active dry yeast
3 tb White sugar
3 tb Sunflower oil
1 ts Cinnamon
1/4 c Sesame seeds

From: (Walter Brown)

Date: Thu, 18 Aug 1994 15:57:49 GMT

There is a similar Persian bread called Nune. Here is the recipe for it.
Makes 4 loaves.

1. Pour 1/4 cup of warm water into a small bowl, and sprinkle the yeast
over it. Stir until dissolved.

2. Thoroughly mix the flour and cinnamon together. Then make a well in the
centre, and put into it the dissolved yeast, sugar, oil, and 2 cups of warm
water. Gradually stir the flour into the liquid mixture until the dough is
thoroughly mixed. The dough will now be sticky.

3. Put the dough on a floured table top. Then knead, adding more whole
wheat flour if necessary, until the dough is smooth and elastic.

4. Place the dough in a large, lightly oiled bowl. Then turn the dough to
oil all sides. Cover with a dry towel, and then let stand until it has
doubled in size (about 1 hour).

5. Punch down the dough and then divide into 4 equal portions. Shape each
one into a ball. Lightly rub each one, and then put them back into the
large bowl. Then cover with the towel for 20 minutes.

6. Roll each portion into an oval (6″x12″, 15x30cm). Place on ungreased
baking sheets. Using the side of your thumb, make lengthwise ridges 1″
apart on each. Then brush each one with milk and sprinkle 1 tablespoon of
sesame seeds over top. Let them rest for 15 minutes.

7. Bake at 325F (160C) until golden brown (20 to 30 minutes).


From archives. Downloaded from Glen’s MM Recipe Archive,

32 Servings

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