Okay, I’ll admit to being redundant. I use the same basic fat and oil-free bread recipe for ciabatta, pita, french bread, and this wonderful nan-e-barbari, a Persian flatbread sprinkled with seeds– generally nigella, or onion seeds, but here I use 1 teaspoon each of sesame, mustard, and fennel seeds. I press it out by hand, score it with a bench scraper or knife, and sprinkle it with the seeds. Of the many breads I make, this is perhaps the easiest– yet it makes for the most dramatic presentation. Serve it with some hummus, or use it as a base for avocado toasts.
1 2.2 lb. bag all purpose flour (1/2 cup should be set aside for kneading)
1 packet active dry yeast
1 tablespoon sea salt
Approximately 3 cups tepid water
3 teaspoons of seeds (nigella, mustard, sesame, fennel, etc.)
- Mix together 1/4 cup of the flour, 1/2 cup of water and the yeast.
- Add the remaining flour and water in increments, using your hands and a rubber spatula to mix.
- Using a mixer fitted with the dough hook, knead the dough until it reaches window pane stage.
- Cover the dough with a large glass lid and let it rest until it has doubled in size.
Preheat your oven to 450 degrees for 20 minutes.
- If baking all the dough at once, cut the dough in half. With well-floured hands, press each half to cover a silicone mat or parchment paper-lined baking sheet.
- Using a bench scraper or knife, score each loaf width-wise, and then length-wise, and sprinkle each with the seeds.
- Bake each bread for 20 minutes, and then flip them over and bake for another 10 minutes more, or until brown on each side. To do this, grab the edges of the mat with gloved hands, flip, and then remove the mat.