Thursday, May 21, 2015

Persian Flatbread or Nan e Barbari

Brotwein is the host for Bread Baking Day 74 and she asked for savory bread. I knew I wanted to bake flat bread because we love savory flat breads. It goes well with so many dishes. We love to eat sesame seeds, garlic and onion. I can say we almost every day have some in our food.

It’s an easy recipe as long as you can accept the slack dough. I have to admit I had to control myself to add just a bit of extra flour during mixing to give it more strength. It's good I did control myself because it worked very well. The dough rose very well. I shaped it by pulling it with wet hands under the dough. I pre-cooked the garlic and onions and dry roasted the sesame seeds. The romal (sauce) is spread over the dough before baking.

We ate the Nan e Barbari with sun dried tomato soup; this brought the sun back to our rainy day.