Topic: Nan-e Barbari (Persian Flatbread)

[Kashmiri Bob]

Walked past a newly opened Iranian food shop yesterday and the waft from their bakery drew me in.  Bread made with "regular" flour is a keto no-no, but I thought maybe I can get a mini naan, or something, just to have a look at it.

This is what I got:











Freshly baked.  Has to be over 3 feet long.  Very light and crispy, sprinkled with sesame and kalonji seeds.  I tried a small piece, brushed with butter ghee.  Divine!  Let the rest cool before popping it in the fridge.  Just about to cut it into 25-30 g (ish) portions, for deep freeze.  It should last me quite some time.  It cost £2.







Just had to make a curry last night.  So I could have another little piece of the bread.


Balti Lamb (Bhuna), underway







Rob     

[Peripatetic Phil]

Now that is what I call a flatbread !  You should take it to the Mulberry Tree near Marden, Kent, where the last time I went there the butter portion was so small that it would barely have covered a Smartie ...
--
** Phil.

[Robbo141]

Wow that bread looks amazing. Puts me in mind of the first time I had dosa and it came out extending a foot over both sides of the plate. Delicious.

Robbo

[livo]

Shame I'm off the flour. I'd love to give that a try, but then I wouldn't know where to look for one over here.

[Kashmiri Bob]

Been getting these breads now and then.  Got one last week.  Still £2.50.  Not bad given they must be the equivalent of 8 regular naan breads, at least.  Now when they are ready the baker sticks a price label on the bag, to speed things up at the checkout.  Also has the name of the bread on it.  They are Sangak bread, not Barberi bread as I had assumed.  Have checked the difference.  The dimpled pattern on the underside of Barberi is done by punching the dough (knuckles).  Whereas with Sangak the pattern is due to the pebbles they are traditionally cooked on.  How nice is that?  Could prove tricky to make at home from scratch though.  Doesn't affect me of course as I have never had any success making any form of bread at home.  It's just beyond me and I get flour/mess all over the place.

Rob