Barbari Bread
Ingredients
For the dough
2tsp active dry yeast
1tsp granulated sugar
1 ½ tbsp olive oil
3 ¾ cups / 500g all-purpose flour, plus more as needed
2tsp kosher / table salt
1 ½ cups / 350ml water heated to 115°F / 46°C
For the glaze
1tbsp all-purpose flour
¾ tsp granulated sugar
⅓ cup / 80ml water
1tsp baking soda / baking powder
For the eggplant / aubergine dip
1 pound / 450g eggplant / aubergine
2tbsp olive oil
1 large shallot, thinly sliced
3 garlic cloves, peeled and smashed
¼ cup / 60g labneh or Greek-style yoghurt
1tbsp parsley, finely chopped
1tsp turmeric powder
1 lemon, zested and juiced
Kosher salt/ table salt and freshly ground black pepper, to taste
To finish
2tbsp white sesame seeds
2tbsp nigella seeds
Flaky sea salt
To serve, optional
A selection of herbs
Sliced radishes
Sliced cucumber
Equipment Needed
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Instructions
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Looking for a new breakfast dish? Check out @farideh 's delicious Barbari Bread with a roasted eggplant dip, fired up in the Arc XL.
Step 1:
For the dough, mix the yeast and sugar with the water in a large bowl. Let sit until foamy, about 10 minutes, then add the oil, flour, and salt.
Step 2:
Using your hands, mix to combine and then knead the dough until a soft, smooth dough forms. If the dough is sticky add 1- 2tbsp more flour as needed. Cover and allow to rise at room temperature until doubled in size, about 1 hour.
Step 3:
Divide the dough into 2 equal-sized pieces and form into oblong ovals on a lightly floured surface. Cover and allow to rise at room temperature for another hour.
Step 4:
Heat the Gozney Arc to 750°F / 400°C. For the eggplant, halve and score it and drizzle with olive oil and a generous seasoning of salt. Add to a cast-iron skillet and cook in the Gozney Arc, skin-side up, until charred, then flip the eggplant over and add the shallot and garlic to the skillet. Cook until the shallot and garlic are soft.
Step 5:
Set the eggplant aside until cool enough to handle, then peel and discard the charred eggplant skin. Finely chop the eggplant with the shallot and garlic and transfer to a large bowl with the remaining ingredients. Season with salt and pepper and transfer to a serving bowl.
Step 6:
For the glaze, in a small saucepan, mix the flour and sugar with the water. Cook over a medium-low heat until thick, then set aside to cool completely.
Step 7:
Lower the Gozney Arc to 700°F / 370°C. Flour the Gozney Peel and using your hands, shape the dough onto the peel into a 12-inch by 5-inch oval. Using your fingertips, form channels running the entire length of the bread, lengthwise, about 1-inch apart.
Step 8:
Brush the glaze over the top of the bread and sprinkle with the sesame and nigella seeds and a sprinkle of salt.
Step 9:
Place into the Gozney Arc and bake, turning as needed, until golden all over, about 5 minutes. Repeat with the remaining piece of dough.
Step 10:
Serve with the eggplant dip and or feta, herbs, radish and cucumber.
