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Barbari Bread

By Farideh Sagehin

Barbari Bread

Barbari Bread

Looking for a new breakfast dish? Check out @farideh 's delicious Barbari Bread with a roasted eggplant dip, fired up in the Arc XL.

Ingredients

For the dough 

2tsp active dry yeast 

1tsp granulated sugar 

1 ½ tbsp olive oil 

3 ¾ cups / 500g all-purpose flour, plus more as needed 

2tsp kosher / table salt 

1 ½ cups / 350ml water heated to 115°F / 46°C 

  

For the glaze 

1tbsp all-purpose flour 

¾ tsp granulated sugar 

⅓ cup / 80ml water 

1tsp baking soda / baking powder 

  

For the eggplant / aubergine dip 

1 pound / 450g eggplant / aubergine 
 2tbsp olive oil 
 1 large shallot, thinly sliced 

3 garlic cloves, peeled and smashed 

¼ cup / 60g labneh or Greek-style yoghurt 

1tbsp parsley, finely chopped 

1tsp turmeric powder 
 1 lemon, zested and juiced  

Kosher salt/ table salt and freshly ground black pepper, to taste 

To finish 

2tbsp white sesame seeds 

2tbsp nigella seeds 

Flaky sea salt 

  

To serve, optional 

selection of herbs 

Sliced radishes 

Sliced cucumber 

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Step 1:

For the dough, mix the yeast and sugar with the water in a large bowl. Let sit until foamy, about 10 minutes, then add the oil, flour, and salt.

Step 2:

Using your hands, mix to combine and then knead the dough until a soft, smooth dough forms. If the dough is sticky add 1- 2tbsp more flour as needed. Cover and allow to rise at room temperature until doubled in size, about 1 hour.

Step 3:

Divide the dough into 2 equal-sized pieces and form into oblong ovals on a lightly floured surface. Cover and allow to rise at room temperature for another hour.

Step 4:

Heat the Gozney Arc to 750°F / 400°C. For the eggplant, halve and score it and drizzle with olive oil and a generous seasoning of salt. Add to a cast-iron skillet and cook in the Gozney Arc, skin-side up, until charred, then flip the eggplant over and add the shallot and garlic to the skillet. Cook until the shallot and garlic are soft.

Step 5:

Set the eggplant aside until cool enough to handle, then peel and discard the charred eggplant skin. Finely chop the eggplant with the shallot and garlic and transfer to a large bowl with the remaining ingredients. Season with salt and pepper and transfer to a serving bowl.

Step 6:

For the glaze, in a small saucepan, mix the flour and sugar with the water. Cook over a medium-low heat until thick, then set aside to cool completely.

Step 7:

Lower the Gozney Arc to 700°F / 370°C. Flour the Gozney Peel and using your hands, shape the dough onto the peel into a 12-inch by 5-inch oval. Using your fingertips, form channels running the entire length of the bread, lengthwise, about 1-inch apart.

Step 8:

Brush the glaze over the top of the bread and sprinkle with the sesame and nigella seeds and a sprinkle of salt.

Step 9:

Place into the Gozney Arc and bake, turning as needed, until golden all over, about 5 minutes. Repeat with the remaining piece of dough.

Step 10:

Serve with the eggplant dip and or feta, herbs, radish and cucumber.

Recipe Contributor

Farideh Sagehin

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