Hi Brian: I have never tasted or made Barbari, so I cannot guarantee this is an authentic recipe. However, everything else I have baked out of this book has worked and my family has enjoyed.
You can find a recipe in Bread: The Breads of the World and How to Bake Them at Home by Christine Ingram and Jennie Shapter (apparently there is an earlier version of the same book called The World Encyclopedia of Bread and Bread Making). The authors are British. Published 2007 by Hermes House/Anness Publishing Ltd. I picked the book up at Borders Bookstore...it was being remaindered...or you can try "info@anness.com"
I would print the recipe here, but there is a very stern warning on the cover about copyrights and getting prior permission. I have children and need to be a good example!
I hate to answer a question with a question, but I will anyway....
A Persian friend told us about the wonders that is nan-e barbari so I tried a few recipes. And when I thought I had a good one, we sent some to her.
She said we had the taste right, but that the bread should be floppy. Ours had a crisp crust and a tender interior. It wasn't shaped as well as I wanted.
She found some nan-e barbari at a local Persian market (here in the Dallas/Ft. Worth area). Sure enough, it was floppy. It was also stale and tasteless and only browned on one side, which we thought was amazing.
So, in order to help me zero in on what I should be doing, and so I'll be able to come with a recipe I can share with you, could you describe fresh nan-e barbari as you bought it in Tehran?
Fresh Barbari was soft, but not floppy. It was soft and firm at the same time. The bread is a flat bread and should be easy to open. One would insert maybe yogurt or goats cheese/feta cheese as one desires. The bottom was not burnt and the top covered with sesame seeds and golden brown. I've had local (LA and New York) Barbari and they are totally different. Guess I'd have to go back to Tehran and get some samples. LOL
I've found the recipe on different sites, Windi aka Paula, and tried them to no avail. I am guessing the flour used in Iran is very different than here in the US. That's all I can remember of the bread. I can identify the smell right away. When I smell fresh Barbari, it is the 1970s all over again. :)
My Iranian friends don't bake, but the do cook Iranian style rice and have helped me develope that. Not the same but almost. So I was hoping for an Iranian who bakes bread to give me some tips.
I have a recipe
Hi Brian: I have never tasted or made Barbari, so I cannot guarantee this is an authentic recipe. However, everything else I have baked out of this book has worked and my family has enjoyed.
You can find a recipe in Bread: The Breads of the World and How to Bake Them at Home by Christine Ingram and Jennie Shapter (apparently there is an earlier version of the same book called The World Encyclopedia of Bread and Bread Making). The authors are British. Published 2007 by Hermes House/Anness Publishing Ltd. I picked the book up at Borders Bookstore...it was being remaindered...or you can try "info@anness.com"
I would print the recipe here, but there is a very stern warning on the cover about copyrights and getting prior permission. I have children and need to be a good example!
Hope your quest is successful.
Windi,
aka Paula
Philadelphia PA
score: 0
A question
I hate to answer a question with a question, but I will anyway....
A Persian friend told us about the wonders that is nan-e barbari so I tried a few recipes. And when I thought I had a good one, we sent some to her.
She said we had the taste right, but that the bread should be floppy. Ours had a crisp crust and a tender interior. It wasn't shaped as well as I wanted.
She found some nan-e barbari at a local Persian market (here in the Dallas/Ft. Worth area). Sure enough, it was floppy. It was also stale and tasteless and only browned on one side, which we thought was amazing.
So, in order to help me zero in on what I should be doing, and so I'll be able to come with a recipe I can share with you, could you describe fresh nan-e barbari as you bought it in Tehran?
Thanks,
Mike
score: 0
From my memory...
As I remember...
Fresh Barbari was soft, but not floppy. It was soft and firm at the same time. The bread is a flat bread and should be easy to open. One would insert maybe yogurt or goats cheese/feta cheese as one desires. The bottom was not burnt and the top covered with sesame seeds and golden brown. I've had local (LA and New York) Barbari and they are totally different. Guess I'd have to go back to Tehran and get some samples. LOL
I've found the recipe on different sites, Windi aka Paula, and tried them to no avail. I am guessing the flour used in Iran is very different than here in the US. That's all I can remember of the bread. I can identify the smell right away. When I smell fresh Barbari, it is the 1970s all over again. :)
My Iranian friends don't bake, but the do cook Iranian style rice and have helped me develope that. Not the same but almost. So I was hoping for an Iranian who bakes bread to give me some tips.
Thanks
score: 0