Barbari Bread

Name: Barbari Bread
Prep time: PT45Mplusdoughprep
Cook time: 5 min
Total time: 50 min
Yield: 2 Loaves
Cuisine: West Asain
Ingredients: 2tsp active dry yeast; 1tsp granulated sugar; 1 ½ tbsp olive oil; 500g all-purpose flour, plus more as needed; 2tsp kosher / table salt; 350ml water heated to 115°F / 46°C; 1tbsp all-purpose flour; ¾ tsp granulated sugar; 80ml water; 1tsp baking soda / baking powder; 450g eggplant / aubergine; 2tbsp olive oil; 1 large shallot, thinly sliced; 3 garlic cloves, peeled and smashed; 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; 2tbsp white sesame seeds; 2tbsp nigella seeds; Flaky sea salt; A selection of herbs; Sliced radishes; Sliced cucumber

By: Farideh Sadeghin

Looking for a new breakfast dish? Check out Farideh's delicious Barbari Bread with a roasted eggplant dip, fired up in the Arc XL.

Recommended Oven: Arc XL, Dome, Arc, Roccbox
Prep Time: 45 minutes plus dough prep
Cook Time: 5 minutes

Ingredients

For the dough

2tsp active dry yeast
1tsp granulated sugar
1 ½ tbsp olive oil
500g all-purpose flour, plus more as needed
2tsp kosher / table salt
350ml water heated to 115°F / 46°C

For the glaze

1tbsp all-purpose flour
¾ tsp granulated sugar
80ml water
1tsp baking soda / baking powder

For the eggplant / aubergine dip

450g eggplant / aubergine
2tbsp olive oil
1 large shallot, thinly sliced
3 garlic cloves, peeled and smashed
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

For the dough

2tsp active dry yeast
1tsp granulated sugar
1 ½ tbsp olive oil
3 ¾ cups all-purpose flour, plus more as needed
2tsp kosher / table salt
1 ½ cups water heated to 115°F / 46°C

For the glaze

1tbsp all-purpose flour
¾ tsp granulated sugar
⅓ cup water
1tsp baking soda / baking powder

For the eggplant / aubergine dip

1 pound eggplant / aubergine
2tbsp olive oil
1 large shallot, thinly sliced
3 garlic cloves, peeled and smashed
¼ cup 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

Arc XL
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Balance Placement Peel
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Arc XL Cover
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Instructions

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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.