نان بربری Today I’m going to show you how to make a traditional Persian bread called nooneh barbari (or naan barbari, if you want to say it more formally😂). In Iran, we wake up early in the morning to walk to our local nanvayi and buy fresh bread. There’s always a crowd waiting to order a couple pieces and you can watch the bakers kneading and baking as fast as they can. There’s nothing better than the smell and flavours of fresh Persian bread. I hope you can experience barbari like I do by making this recipe💗🌷 Nooshe joon!🫶🏼 Ingredients 450g flour 330g warm water 8g instant dry yeast 15g sugar 10g salt 20g vegetable oil, or any neutral oil Romal (glaze) 100g water 15g flour 1/4 tsp baking soda 1/4 sugar 1/4 salt For shaping the dough: Wheat bran OR corn meal OR coarse semolina Instructions Place all the ingredients in your dough machine and knead until smooth. Fold into a ball and place in a lightly oiled bowl. Loosely cover with plastic wrap and proof for 1 hour. Divide the dough into two equal pieces. On a clean surface, generously sprinkly corn meal. Place one of the dough on top and start shaping it. Set that aside and repeat with the other dough. Place a light towel on them and proof for 45 minutes. Prepare the oven: place your baking stove in the oven and preheat to 500F. It should be preheated for at least 30 minutes. Cook the roumal: place all the ingredients in a pot and put on medium low heat. Cook and stir constantly for 5 minutes. It should thicken a very tiny bit. Don’t let it get too thick. Brush the top with roumal, make the finger grooves, then sprinkle generously with sesame seeds. Add a water bath below the baking stone. Use an oven oven peel to slide the dough with the parchment paper onto the hot baking stone. I baked them one at a time because of the size of my oven. Bake for 11 minutes, then remove the barbari bread from the oven with the paddle and place it on a cooling rack to cool. #persian #persianfood #iranianfood #naan #persiantiktok - @mozandmiel