Nan-e Barbari

Ingredients

• 500g strong white bread flour
• 7g instant yeast
• 2 tsp salt
• 1 tsp sugar
• 340ml lukewarm water
• 2 tbsp olive oil
• 1 tsp plain flour for the glaze
• 150ml water for the glaze
• 0.5 tsp bicarbonate of soda
• 0.5 tsp sugar for the glaze
• 2 tbsp sesame seeds
• 1 tbsp nigella seeds

Before you cook

• Whisk the bread flour, yeast, salt and sugar together in a large bowl.
• Add the lukewarm water and olive oil and mix to a soft, slightly sticky dough.
• Knead for 10 minutes until smooth and stretchy.
• Cover and prove in a warm place for 90 minutes until doubled in size.

Steps

1. Whisk the teaspoon of plain flour into the 150ml water in a small pan until no lumps remain.
2. Bring the mixture to a simmer over medium heat, whisking, until it thickens to the consistency of single cream.
3. Take it off the heat, stir in the bicarbonate of soda and the half teaspoon of sugar, and leave to cool.
4. Knock back the risen dough and divide it into two pieces.
5. Shape each piece into a rough oval, cover, and rest for 20 minutes.
6. Put a heavy baking tray or baking stone in the oven and heat it to 250C for 30 minutes.
7. Stretch one piece of dough on a floured sheet of baking paper into a long oval about 35cm by 15cm.
8. Brush the cooled glaze generously over the whole surface of the dough.
9. Press your fingertips down the length of the dough to make four or five deep parallel grooves running end to end.
10. Scatter the sesame and nigella seeds over the top.
11. Slide the paper and dough onto the hot tray and bake for 12 to 15 minutes, until the ridges are deep brown and the base sounds hollow.
12. Shape, glaze and bake the second loaf the same way.
13. Cool the bread on a rack for 10 minutes and tear it apart while still warm, with feta, walnuts and herbs.