Tuesday, August 17, 2010

Aremenian "Barbary" Bread

So, life has been crazy... crazy busy..... you so know what I mean!!!
 I know you do!
     But some how I was able to slow things down and make some bread.

The whole process of bread making takes time. The proofing and raising can eat up most of your day, but the end product is worth every second.  Are you picking up what I am putting down?

Armenian "Barbary" Bread
From The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies

This bread is kind of like a flatbread that is long and oval shaped with a dimple top. You can sprinkle sesame seeds on top for some extra flavor. Slice it into pieces and serve with all sorts of Middle Eastern dips and salads.

Makes two oval flat breads

4 cups unbleached flour
1 cup whole wheat flour
2 teaspoons salt
4 teaspoons (1 and 1/2 package active dry yeast)
2 cups warm water
2 tablespoons olive oil
2 teaspoons sesame seeds (optional)

Two jellyroll pans lined with parchment or foil

Combine the white and whole wheat flour and salt in a mixing bowl stir well.

In another large bowl, whisk the yeast into the water. Then whisk in the olive oil. Stir about 2 cups of the flour mixture into the liquid, mix until smooth. Add the remaining cups of flour one cup at a time until all is incorporated. The dough will be soft.

Cover the bowl with a towel and allow it to rest for about 30 minutes

Invert the dough from the bowl onto a floured surface and fold it over itself a couple of times

Place in a clean oiled bowl make sure that the oil has coated both sides. Cover and allow to rise until doubled in size about 1 to 2 hours depending on the outside temperature.

Once it has risen, place on a floured surface and divide into two equal portions.

Gently press and stretch the dough into a long oval. Flour the top lightly. Fold into thirds to easily transfer to a jelly roll pan lined with parchment. Repeat with the other half of the dough.

Cover the bread with towel and allow it rise for about another hour.

With about 20 minutes to go in the second rise pre-heat the oven to 425 degrees.

Uncover the bread and gently dimple the top of the dough, not pressing to hard of the dough will deflate.
Sprinkle with sesame seeds if you are using them.

Bake the breads for about 10 minutes and then rotate the pans. Continue baking until the bread is a deep golden brown and they are firm but still spongy to the touch. About 10 additional minutes.

Transfer to a cooling rack. Slice once cool or just pull of a nice warm piece and enjoy. Simple and easy, just what I needed.

Time to get dirty!!!


  1. This sounds really good, and looks pretty easy to put together! Thanks for sharing.

  2. Hmmm - don't think I'd get too dirty with this one! I love the simplicity and I really adore the results!

  3. That looks delicious!! Thanks for sharing! I am trying my hands at a sourdough starter (Keep your fingers crossed for me!)

  4. I definitely know what you mean about life being crazy. Baking bread is the perfect activity to relax from it all. So glad you had a chance to do so!

  5. Kind of looks like a denser ciabatta. I love baking bread--just had to learn how to time it correctly. I just hate cleaning up afterward, ya know?

  6. Bread baking can be very relaxing-especially doughs that you have to knead. Just the smell of bread baking puts me in a better frame of mind! This flatbread is lovely- it would be great with hummus!

  7. I can relate. Baking bread, or anything usually relaxes me.

  8. I'm a little hesitant to make bread. I've just never been a baker, but since I am Armenian and this is my favorite bread, I feel as if I should try it. It's delicious toasted with a couple slices of tomato and some crumbled feta. Yum!

  9. @ The Constant hunger.... that sounds so good and right now the tomatos are perfect. Yummy!!!

  10. That looks divine! Thank you for sharing the recipe. I can't wait to try it.

  11. I can smell it in the oven right now! So worth the effort! I will have to put some dough on! Thanks for sharing!