West Asian · Sides
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
Serves 2- 2 tspactive dry yeast
- 1 tspgranulated sugar
- 10.5 tbsp olive oil
- 500g all-purpose flour, plus more as needed
- 2 tspkosher / table salt
- 350 mlwater heated to 115°F / 46°C
- 1 tbspall-purpose flour
- ¾ tspgranulated sugar
- 80 mlwater
- 1 tspbaking soda / baking powder
- 450g eggplant / aubergine
- 2 tbspolive oil
- 1 largeshallot, thinly sliced
- 3garlic cloves, peeled and smashed
- 60g labneh or Greek-style yoghurt
- 1 tbspparsley, finely chopped
- 1 tspturmeric powder
- 1lemon, zested and juiced
- Kosher salt/ table salt and freshly ground black pepper, to taste
- 2 tbspwhite sesame seeds
- 2 tbspnigella seeds
- Flaky sea salt
- A selection of herbs
- Sliced radishes
- Sliced cucumber
Method
- 01
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.
- 02
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.
- 03
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.
- 04
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.
- 05
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.
- 06
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.
- 07
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.
- 08
Brush the glaze over the top of the bread and sprinkle with the sesame and nigella seeds and a sprinkle of salt.
- 09
Place into the Gozney Arc and bake, turning as needed, until golden all over, about 5 minutes. Repeat with the remaining piece of dough.
- 10
Serve with the eggplant dip and or feta, herbs, radish and cucumber.