Step 1

Pour 1/2 cup of the water into a large bowl (enough to take all the flour in later), and sprinkle the yeast all over. Stir and leave to work for 15 minutes.

Step 2

Sift the flour and mix the salt in.

Step 3

At the end of 15 minutes, tip the flour into the bowl of yeast, in about 3 additions, and using a wooden spoon, stir it all in, until you get a sticky dough.

Step 4

Now you need to knead the dough to get a smooth mix. You can do it in a tabletop mixer using a dough hook or by hand.

Step 5

Tip the whole sticky mess into your mixer bowl and knead on the lowest setting for 2 minutes, until you get a smooth, stretchy dough.

Step 6

Generously flour your work surface and tip your Barbari dough onto it. Dust your hands well with the flour, and knead for 5-7 minutes until you get a smooth stretchy dough. The dough is going to be very soft and sticky, so keep flouring your hands, being sure not to add too much flour to the actual dough.

Step 7

Place the Barbari dough into a large, lightly oiled bowl and leave, covered in clingfilm, to rest for 2 hours in a warm place. I put mine in the airing cupboard, as I have a cool kitchen.

Step 8

At the end of the 2 hours, tip the dough onto a generously floured work surface and divide it into 6 balls. As the inside of the barbari is light and airy, we don't punch the dough down, but instead, handle it gently, to maintain that lightness.

Step 9

Dust the top lightly with flour, cover with a damp cloth and leave to rest for 20 minutes.

Step 10

Place everything into a small saucepan on low heat and bring to a simmer.

Step 11

Stir it frequently until the mix thickens and becomes translucent, resembling starch. Set aside to cool.

Step 12

Turn your oven on to 240˚C (Fan 220˚C/475˚F/Gas Mark 9), and place your pizza stones or baking trays in. 2 at a time.

Step 13

Sprinkle the semolina all over your work surface. This is to stop your sticky barbari from sticking onto the surface.

Step 14

Take 2 dough balls and flatten them with your hands to form a sort of a rectangular shape.

Step 15

Place roughly a teaspoon of glaze on the middle of the flattened dough and using your fingers, spread the glaze all over.

Step 16

Using your forefingers, start in the middle of the dough, and pull your fingers along, moving out towards the end of the barbari, forming a groove. Repeat, forming a total of 3 or 4 grooves. You will be stretching the barbari a little while doing this, you are meant to. See gallery above, showing the process.

Step 17

Sprinkle the seeds all over.

Step 18

Now, you need to stretch the dough as you lift and transfer it to your baking sheet in the oven. If it's easier, bring your baking sheet/pizza stone out. I know it'll cool down, but do what is comfortable for you. A pizza peel will make this job much easier.

Step 19

Pick the dough up with your right hand, insert your left hand under the middle, then slide your left hand to the left edge. Lift and place your bread onto your pizza peel of any board you are using, stretching the bread as you go along. If the barbari goes out of shape, just carefully "adjust" as much as possible. See images in the gallery above, showing the steps.

Step 20

Repeat with the second dough ball, flatten, glaze and seed.

Step 21

Slide the first barbari onto the hot pizza stone/baking sheet in the oven, as in the pictures above. Repeat the transfer and stretch with the second dough, sliding it onto the second pizza stone/baking sheet.

Step 22

Bake for 10-12 minutes, until the top is a nice soft brown. 10 or 12 minutes will depend on your oven and how hot it gets. I have to go for the full 12 with mine.

Step 23

Prepare the next 2 dough balls as you are waiting for the first 2 to bake, then on with the final That's it. Tada, you've baked yourself some barbari! Serve as mentioned and in the pictures.