Recipe#2450

Title: Barbari 02

Newsgroups: rec.food.veg.cooking,rec.food.recipes 
 From: ab684@freenet.carleton.ca (Walter Brown) 
 Subject: LACTO: NAN-E BARBARI, a Persian flat bread 
 Message-ID: CuqJyv.AJ4@freenet.carleton.ca 
 Date: Thu, 18 Aug 1994 15:57:49 GMT 

Makes 4 loaves.
 3 cups whole wheat flour
 2 cups corn flour
 2 cups warm water (110F, 45C)
 1/4 cup warm water (110F, 45C)
 1 package (1/4 ounce) active dry yeast
 3 tablespoons white sugar
 3 tablespoons sunflower oil
 1 teaspoon cinnamon
 1/4 cup sesame seeds
 milk
 Pour 1/4 cup of warm water into a small bowl, and sprinkle the
 yeast over it. Stir until dissolved.
 Thoroughly mix the flour and cinnamon together. Then make a well
 in the centre, and put into it the dissolved yeast, sugar, oil,
 and 2 cups of warm water. Gradually stir the flour into the liquid
 mixture until the dough is thoroughly mixed. The dough will now be
 sticky.
 Put the dough on a floured table top. Then knead, adding more whole
 wheat flour if necessary, until the dough is smooth and elastic.
 Place the dough in a large, lightly oiled bowl. Then turn the dough
 to oil all sides. Cover with a dry towel, and then let stand until
 it has doubled in size (about 1 hour).
 Punch down the dough and then divide into 4 equal portions. Shape
 each one into a ball. Lightly rub each one, and then put them back
 into the large bowl. Then cover with the towel for 20 minutes.
 Roll each portion into an oval (6"x12", 15x30cm). Place on ungreased
 baking sheets. Using the side of your thumb, make lengthwise ridges
 1" apart on each. Then brush each one with milk and sprinkle 1
 tablespoon of sesame seeds over top. Let them rest for 15 minutes.
 Bake at 325F (160C) until golden brown (20 to 30 minutes).