The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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fiona's picture


Hello everyone,

I have just joined this site. I started baking 2 months ago and am completly addicted! I live in the south of Spain working as a translator and English teacher. I have Irish/Armenian parents Both cultures are great bread lovers so I suppose its in my genes. I am working on this recipe from Iran.

I spent most of my chilhood there and on the way to school the driver would always stop off and so we could buy breakfast: hot barbari and a type of feta cheese, more like bulgarian goats cheese really. MMMM I do hope this recipe tastes the same as barbari is notoriously difficult to reproduce outside of Iran. A bit like drinking guinness outside of Ireland! I'll let you know how I get on but if the authentic flavour is there, I gaurantee this to be the tastiest flat bread around!

I have experimented with eggs, sugar and fats (olive oil, lard and butter) but prefer the four basics for my 'daily bread'. I like the slow prooving method and a slack, wet dough. I use the tray in the bottom of the oven with boiling water and it gives me a nice crust. My sons a cook and very critical but with the last loaf I made I got his seal of approval. I add quite a bit more salt (yes, I know its not good for you but it tastes sooo good) 16grms more or less per kilo of flour. We only get basic flour here but find it is perfectly fine.

I am dying to go to Murcia (200k's away) to pick the brains of an old village baker who makes delicious sour dough loaves. I wonder if he would let me have some of his 'masa madre' (mother dough)? His bread has that lovely yellowy color and sour taste and lasts for up to a week but is lovely toasted for some days after that.

I'll let you know how my barbari comes out and, if it's good enough, will put up a photo.


Soundman's picture

Hi Fiona, and welcome to TFL!

I hope your barbari turned out well. By all means, show us pictures of your efforts!

I too generally like to bake with the "basic bread" ingredients. Not that I won't eat the enriched kind, however! ;-)

I also like wet doughs and long bulk fermentation. (Proofing time seems to allow for less latitude, i.e. is dictated by the dough itself. Otherwise, unintentional flat bread!)

On the subject of salt, if you are using 16g salt per kilo of flour (.16% in baker's percentage), that is not overly salty for most of the recipes I know (between .18% and .2%, generally). Still I know there are countries that have mandated the maximum salt percentage at .14%! That seems a grain or two too austere for my taste!

If you visit the baker in Murcia, take pix and post them!

Again, welcome to TFL.


Mini Oven's picture
Mini Oven

Glad you joined us.  Lida's recipe looks very tasty!  I am always amazed by the variety of bread that is being made all over the world.  Look forward to seeing your pictures!

Mini O