My Easy Traditional Barbari Recipe

Two freshly baked Barbari breads with a golden crust, topped with sesame and nigella seeds, resting on a light-colored surface.
Prep Time 20 mins
Cook Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 40 mins
Ratings: 5 from 1 votes
Cuisine: , ,
Courses: , ,
Cooking Temp: 250  C
Ingredients
  • 600 g bread flour (or all-purpose flour)
  • 420 g lukewarm water
  • 11 g instant yeast
  • 12 g salt
  • 10 g sugar
  • 30 ml neutral oil (e.g., sunflower or vegetable oil)
    • For the Roomal (Glaze)
  • 1 1/2 tbsp flour
  • ¾ tsp sugar
  • 150 ml water
    • Optional Toppings
  • Sesame seeds
  • Nigella seeds
Instructions
  1. 1
    Mix 100ml of lukewarm water (from the total 420g), sugar, and yeast in a small bowl. Stir and let it sit for about 5–10 minutes until it becomes frothy.
  2. 2
    In a large bowl, mix the flour and salt. Gradually add the yeast mixture and the rest of the water while stirring.
  3. 3
    Add the oil and knead the dough until it’s soft, smooth, and slightly sticky. This should take about 10 minutes by hand or 6-8 minutes with a stand mixer.
  4. 4

    Place the dough in a lightly oiled bowl, cover it with a damp cloth or cling film and let it rise in a warm spot for about 1-1.5 hours or until it doubles in size.

  5. 5
    In a small saucepan, whisk together the flour, sugar, and water for the glaze.
  6. 6
    Heat the mixture over medium heat, stirring constantly, until it thickens into a smooth paste.
  7. 7
    Set aside and let it cool to room temperature.
  8. 8
    Preheat your oven to 250°C (480°F) with a baking stone or tray inside.
  9. 9
    Punch down the risen dough and divide it into two or three equal portions, depending on how large you want the loaves.
  10. 10
    Shape each portion into a long oval or rectangular loaf.
  11. 11

    Place the shaped loaves on parchment paper and gently stretch them to elongate. Then set aside to rest for 20-230 minutes. 

  12. 12

    Using your fingers, create grooves along the surface. Brush the tops generously with the roomal glaze. 

  13. 13
    Sprinkle sesame seeds, nigella seeds, or any toppings you like over the loaves.
  14. 14
    Let the shaped dough rest for about 15-20 minutes to puff up slightly.
  15. 15
    Carefully slide the parchment paper with the dough onto the preheated baking stone or tray.
  16. 16
    Bake for 18-22 minutes, or until the bread turns golden brown with a crisp crust.
Read it online: https://peanutswirls.com/recipe/traditional-barbari-recipe/