Persian Flatbreads Recipes
PERSIAN FLATBREADS
Sesame seeds make a crisp topping for this soft and chewy flatbread. Recipe from Canadaian Living Light and Healthy cookbook.
Provided by Leona L.
Categories Breads
Time 1h
Yield 3 Large loaves, 12 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, dissolve sugar in water, sprinkle yeast over top and let stand 10 mins.
- Using wooden spoon, stir in 3 cups of the flour, marg or butter and salt, beat until smooth.
- Add enough of the remaining flour to form soft dough.
- Turn out dough onto lightly floured surface, knead for about 10 mins or until smooth and elastic.
- Place dough in greased bowl, turning to grease all over.
- Cover with plastic wrap or damp tea towel.
- let rise in warm place for about 1-1/4 hours or until doubled in bulk.
- Punch down dough and divide into 3 portions.
- Form each portion into ball.
- Place on lightly floured surface and sprinkle with flour.
- Cover and let stand for 20 minutes.
- Stretch and roll out each portion of dough into 16 inch long oval.
- Place on ungreased baking sheets.
- Using side of hand make ridges 1 inch apart down length of each oval.
- Brush each loaf with milk and sprinkle with sesame seeds.
- Let stand for 15 mins.
- Bake in 375 oven for 25-30 minutes or until golden brown.
- Remove from baking sheets and let cool on wire racks.
- Makes 3 large flatbreads (each flatbread serves 4 to 6, depending on use).
Nutrition Facts : Calories 241.8, Fat 5.1, SaturatedFat 0.8, Sodium 337.3, Carbohydrate 42.5, Fiber 1.7, Sugar 2.2, Protein 5.9
PERSIAN-INSPIRED MEATBALLS
Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.
Provided by LauraF
Categories Meat and Poultry Recipes Lamb Ground
Time 58m
Yield 30
Number Of Ingredients 11
Steps:
- Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
- Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g
PERSIAN FLAT BREAD (BARBARI)
Crisp on the outside, soft on the inside. Delicious bread, that is the everyday bread in Iran and baked scattered against the walls of charcoal ovensgrills . Used to scoop up main dishes and delicious spreads. I like it with Baba Ganoush, cheeses, vegetables and traditional vegetarian middle eastern dishes. I like to keep it vegan, but you can sub the amount of olive oil with butter or ghee. The longer you let the dough rest, the better the taste, texture and crispness. I let mine rest in the fridge for up to 24 hours.
Provided by Eismeer
Categories Breads
Time 1h45m
Yield 8 breads, 1 serving(s)
Number Of Ingredients 8
Steps:
- add flour and corn flour into a bowl, mix with salt.
- form a small crater and add sugar, crumble fresh yeast into crater and add about 5 tablespoons lukewarm water. Incorporate yeast, sugar and bit of the flour until a creamy paste forms. let this mixture/bowl rest in a warm place for about 25 minutes. Starter dough will have risen and is bubbly.
- incorporate rest of water and olive oil and knead thoroughly until a soft, but firm dough has formed.
- let rest for the minimum of 1 hour in a warm place.
- form oval shaped breads and brush with olive oil, sprinkle with black sesame seeds and let bake on high heat for about 10 to 15 minutes in the pre-heated oven (225°C).
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HOT BREAD KITCHEN'S NAN-E BARBARI (PERSIAN FLATBREAD)
Nan-e Barbari from Hot Bread Kitchen. By PJ Hamel. Preheat the oven to 450°F. If you have a pizza stone, set it on the lowest rack or oven floor. If you'll be …
From kingarthurbaking.com
4.7/5 (78)Calories 250 per servingTotal Time 2 hrs 5 mins
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4.7/5 (78)Calories 250 per servingTotal Time 2 hrs 5 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the water, yeast, flour, and salt until well combined. Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you've made a smooth, fairly soft dough (about 5 to 8 minutes if kneading by hand). The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom., Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it's nearly doubled in size, about 1 hour., Transfer the dough to a lightly floured work surface. Gently deflate the dough, and divide it into two pieces., Shape each piece into a rough log about 9" long. Tent (gently cover) the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes., Preheat the oven to 450°F. If you have a pizza stone, set it on the lowest rack or oven floor. If you'll b
- To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside., Working with one piece at a time, gently deflate the dough and pat/flatten it into a 14" x 5" rectangle. If you're using a pizza stone, transfer the dough to a semolina-dusted surface (a baker's peel is helpful here) or a piece of parchment paper. If you're not using a pizza stone, transfer the rectangle to a parchment-lined or lightly greased baking sheet., Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough., Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds., Slide the bread onto the stone and bake it for 15 to 18 minutes, until it's golden brown. If
- Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.
PERSIAN FLATBREAD RECIPE - DELISH
2013-01-16 Preheat oven to 450 degrees F and set a pizza stone on lowest rack. Let stone heat for at least 30 minutes. Generously sprinkle a pizza peel …
From delish.com
Servings 2Total Time 4 hrsEstimated Reading Time 2 mins
From delish.com
Servings 2Total Time 4 hrsEstimated Reading Time 2 mins
- In bowl of a standing mixer fitted with dough hook, combine 2 cups of lukewarm water with yeast and let stand for 5 minutes.
- Add 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed until a loose dough forms.
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3/5 (2)Category FlatbreadServings 2Total Time 4 hrs
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3/5 (2)Category FlatbreadServings 2Total Time 4 hrs
- In the bowl of a standing mixer fitted with the dough hook, combine 2 cups of lukewarm water with the yeast and let stand for 5 minutes. Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed until a loose dough forms. Increase the speed to medium-high and mix until the dough is supple and smooth, about 6 minutes. Transfer the dough to a lightly floured work surface and knead for 1 minute. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in volume, about 1 hour.
- Punch down the dough and form into 2 ovals. Transfer the ovals to an oiled baking sheet, cover with a sheet of oiled plastic wrap and let rise for 1 hour.
- Meanwhile, in a small saucepan, combine the all-purpose flour with the sugar, 1 teaspoon of vegetable oil and 1/2 cup of water. Cook the flour paste over moderate heat, whisking, until thickened, about 2 minutes. Let the flour paste cool.
- Preheat the oven to 450° and set a pizza stone on the lowest rack. Let the stone heat for at least 30 minutes. Generously sprinkle a pizza peel with semolina. Punch down 1 piece of the dough and transfer it to a lightly floured work surface. Press the dough to a 14-by-5-inch rectangle, then transfer to the peel; shake the peel lightly to make sure the dough doesn’t stick, adding more semolina if necessary. Using your fingers, press 5 deep lengthwise ridges into the dough. Rub about one-third of the flour paste over the surface and sprinkle with half of the nigella and sesame seeds. Slide the dough onto the hot stone and bake for about 18 minutes, until golden and risen. Repeat to make the second loaf (there will be some paste leftover). Serve warm.
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