how to baking barbari bread? part 2
Автор: Iranian Life
Загружено: 2023-09-05
Просмотров: 5388
Barbari bread (Persian: نان بربری, romanized: nân-e barbari) is a type of yeast leavened Hazara flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin that is similar to pretzels or lye roll's skin due to the Maillard reaction that occurs during baking. Before baking it is glazed with a mixture of baking soda, flour and water. It is widely known as Persian flatbread in United States and Canada.
Barbari is an obsolete Persian term for the Hazara people living in Khorasan, Iran. Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty. Hazaras are no longer called barbari (i.e. Easterners), as Hazara people were called barbar or barbarian in Iran. But the bread is still referred to as nān-e barbari in Iran while Hazaras refer to it as nān-e tanūri ("tandoor [tandir] bread"). It is popular among Iranian Azerbaijanis.
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