Step 1

In a large bowl, add the flour, instant yeast, sugar and salt, stir well to combine. Slowly pour in the water whilst still mixing with a wooden spoon

Step 2

Add the olive oil and using the wooden spoon, knead the dough in the same mixing bowl as its a very sticky mixture. Keep kneading for at least 5-8 minutes until the dough has become elasticCover with cling wrap and allow to rise for 1 hour. It should have doubled in size

Step 3

Transfer the dough to a lightly floured working surface and cut in two equal pieces. Sprinkle lightly with flour and one piece at a time fold all the sides under and shape into a oval loaf shape. Cover the two doughs with a clean kitchen towel and allow to rise for 1 hour

Step 4

In the meantime, preheat the oven to 200℃/400℉ and make the glaze by adding all glaze ingredients into a small saucepan and cook over a low heat. Use a whisk and whisk for a few minutes until it becomes a thick glaze consistency. Take off the heat to cool

Step 5

Place a sheet of parchment paper on a baking sheet and transfer one of the doughs onto it. Stretch it with your hands lengthways, diagonally across the parchment paper to the two corners. Keep stretching all the edges to shape into a flat oval shape. It doesn't have to be perfect, but you want to make sure it's an even layer. My dough was was 39 cms in length diagonally

Step 6

Brush over a thin layer of the glaze and with your fingertips, make the signature design by making indentations along the bread lengthwise, about 1 inch apart (refer to pictures earlier in this post for guidance)

Step 7

Sprinkle over nigella seeds and sesame seeds then bake in the oven for 20 minutes until lightly golden (whilst its baking, you can prepare the second dough the same way as step 5)Serve as a Persian breakfast or with your favorite toppings and enjoy your fresh homemade Barbari bread!