Barbari

Barbari

White bread

By
From
The Complete Middle Eastern Cookbook
Makes
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons active dried yeast
1 1/2 teaspoons salt
750g plain flour
1 tablespoon oil, plus extra for brushing

Method

  1. Dissolve the yeast in 60 ml warm water, then add another 440 ml water and the salt.
  2. Sift the flour into a large mixing bowl, holding back 150 g of the flour. Make a well in the centre and add the yeast mixture. Stir in a little of the flour to slightly thicken the liquid, then cover and leave in a warm place for 10 minutes, or until frothy.
  3. Mix in the flour remaining in the bowl, then beat by hand for 20 minutes, gradually adding 1 tablespoon of oil and the reserved flour. Knead in the flour when the dough becomes too stiff for beating, only adding enough to stop the dough sticking. Alternatively, beat with an electric mixer using a dough hook for 15 minutes, adding the oil gradually, then the reserved flour.
  4. Cover and leave to rise in a warm place for 30–60 minutes, or until doubled in size.
  5. Turn the dough out onto an oiled work surface and divide it into four equal portions. Oil your hands and a rolling pin. Roll each portion into a ball. Shape each one into a rectangle, then lightly roll each into a long strip about 12 cm wide and 30 cm long. Each loaf should be about 1 cm thick.
  6. Place the loaves on lightly oiled trays, cover with cloths and leave in a warm place for 15–20 minutes.
  7. Meanwhile, preheat the oven to 220°C.
  8. Brush the tops of the loaves with oil. Using the side of your forefinger, make four parallel grooves in each loaf, running the length of the loaf, and beginning and finishing 2 cm in from the ends.
  9. Bake the loaves on the centre shelf of the oven for 15 minutes, or until cooked and golden brown.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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