Captains Barbari Flatbread
"This is a perfect bread to bake in our small oven on the boat! The kneading is done right in the bowl too! The recipe comes from Baking with the St. Paul Bread Club."
photo by threeovens
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Yields:
-
4 small flat loaves
ingredients
- 2 teaspoons yeast (or 1 1/2 teaspoons instant yeast)
- 3 cups unbleached all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 1⁄2 teaspoons salt
- 1 teaspoon honey or 1 teaspoon sugar
- 1 1⁄4 cups lukewarm water
- 2 tablespoons olive oil
-
Toppings
- dill or seasoning salt
directions
-
To Mix:
-
NOTE:
- If using regular yeast, dissolve yeast in 1/4 cup of the water and set aside until dissolves and is foamy, about 10 minuts. Instant yeast is just mixed in with the dry ingredients.
- In a large bowl mix together the flours, yeast and salt.
- Make a well in the center of the flour mixture and pour in 1 cup of the water, honey and olive oil.
- Mix -- it will be a shaggy mess!
- If necessary add an additional 1/4 cup of water.
- With hands, knead in bowl until you've incoporated all the flour mixture.
- Cover and allow to rest for 10 minutes.
- After 10 minutes continue kneading a few minutes more until the dough becomes smooth and satiny.
- Place the dough in a clean mixing bowl that has been coated with oil, turning it over so that the top is oiled.
- Cover with plastic and and place in a warm, draft-free place until doubled in size, about one hour.
-
To Shape:
- Turn the dough onto a lightly floured surface and divide into four pieces.
- Gently shape each pience into a flattened round about 5 inches across.
- Place on parchment paper, cover with a towel until doubled, about 45 minutes.
- Place baking stone or baking sheet in oven and preheat to 375 degrees.
- Once bread has doubled in size press your fingertips into the dough to form dimples.
- Brush tops with olive oil and sprinkle with topping of choice.
- Slide the breads onto baking stone or baking sheets.
- Bake 20-25 minutes or until flatbreads are golden brown and sound hollow when tapped on the bottom.
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Reviews
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I cannot (so far) bake bread, but this came out successfully! Yipee! I made it in a bread maker on the dough mode, and just left it there until it was doubled in size. The dough was very soft and sort of sticky until I got it to the floured surface, then it was fine to handle. It came out of the oven sort of crusty which I wasn't sure was right or not since I never had this bread before. As it cooled, the crust got softer. I just thought it was a trifle salty (I normally only use kosher salt, but used regular table salt for this) and I wanted the seeds to stick better! I am very happy with the result overall. Made for ZWT 6. -
Yipeee! I'm making my own barbari! I managed not to get gooey by mixing the dough with the spoon. The whole wheat flour is what makes this quite similar to the one sold in bakeries. I said similar,because I'll never be able to make it the same. Thanks for sharing. Made for Zwt 6.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
