Barbari Bread

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Preheat the oven to 220°C (430°F), with an upside-down baking sheet inside.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Shape the dough into a long, flat oval and place it on parchment paper.

   Parchment paper
3. 6
   Wet your fingertips and press deep grooves into the dough along its whole length.

   💡The deep grooves keep the bread flat: the dough rises between the channels instead of puffing into one pillow, and the oil and sesame collect in them.
4. 7
   Brush the top of the dough with the olive oil and sprinkle the sesame seeds on top.

   Pastry brush
5. 8
   Slide the bread, on the parchment paper, onto the very hot baking sheet.

   Baking sheet
6. 9
   Bake 20–25 minutes, until the bread is golden and the crust is crisp.

   ⚙ BakingOvenBaking sheet

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.