One of the worries of book authorship is fear of typos that slip through … and some are going to find their way into the end product.  Despite the facts that I read and re-read and had the manuscript read by a veteran proofreader, I’ve found more mistakes that I care to admit.  So it is that whenever I make something in the book, I use the printed ingredient list and instructions to continue the effort toward accuracy; another test.

A few days ago, I was making Persian Chicken with Rice and decided to make some Barbari, a Persian flatbread, to go with it.  Few of you have likely had the opportunity to enjoy Barbari, but it is fabulous with just about anything.  I pulled out “Cook Live Learn” and used the recipe there, which turned out to have a typo which called for too much water.  Not good.  Now, I was able to recover, but a novice reader of my book might not.  With my sincere apologies, here is the corrected write up and recipe for Barbari:

Barbari is Persian flat bread that deserves to be in your repertoire.  Now Iran, Persia has some wonderful cuisine and another of its recipes has been included herein; Fred’s Rice.  Of course, this bread is a natural compliment to that dish.  In addition, try it hot with jam or jelly … no butter needed.

Barbari (Corrected)

 

Author: Dennis Killebrew

Cuisine: Persian

Prep time:  1 hour 25 mins

Cook time:  25 mins

Total time:  1 hour 50 mins

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Ingredients

• 3½ Cups Bread Flour
• 9 Ounces (by Volume) Water
• 1 Teaspoon Baking Powder
• 1 Envelope Rapid Rise Active Dry Yeast
• 1½ Teaspoon Salt
• 2 Teaspoons Sugar
• 1 Tablespoon Cornmeal
• Poppy Seeds
• For Glaze
• 1 Teaspoon Flour
• 1 Teaspoon Baking Soda
• ⅔ Cup Water

Instructions

1. Heat the water in the microwave for 25 seconds. It should not exceed 120 degrees in temperature. Pour in the yeast and sugar; wait 5 minutes and stir with a small whisk until the yeast is dissolved. Rapid Rise yeast does not need to sit any longer.
2. Mix the flour, baking powder and salt together in a large bowl. Make a well in the middle of the flour mix and pour the yeast liquid into it. Knead 15 minutes on a lightly floured surface until smooth and elastic. If you need to add additional flour because it is sticking to your hands and the counter, do so a couple of tablespoons at a time. Like wise, if it is too dry and stiff, add water 1 tablespoon at a time. You want a soft dough, not dense, but one that is relatively easy to handle and not too sticky. Cut your dough ball in half with a serrated knife.
3. Sprinkle a baking sheet with cornmeal and place your two dough balls on it. Cover with a slightly damp kitchen towel and set aside in a warm spot until doubled in bulk; about 1 hour if using Rapid Rise yeast.
4. While your dough is rising, make the glaze by measuring all ingredients into a small sauce pan. Stir well to combine and bring to a boil over medium heat. This is interesting stuff! It will foam and carry on when boiling, so remove from heat and let it cool.
5. When the dough is ready, place a rack in the center slot of your oven and preheat to 375 degrees. Next, pull to stretch each ball into a long flat loaf. You want it about 18” long, approximately 6” wide and about ½” thick (or a little less) with rounded ends. Brush each loaf with the glaze. Now you get to practice your karate chops!
6. Using an outstretched hand, shape the dough to form several parallel troughs along the length of your loaves. See the picture for an illustration of what you are aiming to accomplish. Brush the shaped dough with the glaze again and sprinkle with poppy seeds.
7. Bake 20 - 25 minutes or until golden – not brown. Remove from oven and enjoy!
8. Variations: You may use unbleached all-purpose flour if you like … it will still be great! If you would like it a bit heartier, use 3 cups of white flour and ½ cup whole wheat flour … any more than that and the result will not be Barbari.

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