Barbari (Iranian Flat Bread)

I modified this recipe significantly from the original by not using all white flour. I wanted something a little heartier to go with a my Asparagus Soup, so this is what I made:

5 1/2-6 1/2 C white flour
2 C whole wheat flour (I used 7 grain flour)
1/2 C cornmeal
3/4 C cracked 7 or 9 (or 11 or whatever) grain cereal
2 C warm water (105°-115°F)
2 1/2 t yeast
1 T sugar
2 t kosher salt
5 T olive oil

1 egg, beaten
various seeds for topping: poppy, sesame, sunflower, etc.

Mix the yeast and sugar into the water and then add in about 1 1/2 C of the flour mixture and let sit for about 20 minutes.  Mix the salt and oil into the remaining flour.  Add all together and knead for 5 minutes until elastic, only adding in the rest of the white flour if really needed.

Shape into a ball and lightly brush with olive oil and let raise in a bowl covered with a damp tea towel until doubled in size, about an hour and a half.

Once doubled, seperate into two equal pieces and roll out into a long oval. Place on a greased baking sheet and then brush each with the egg wash. Using the handle of a wooden spoon (or rolling pin) press 20 more or less evenly-spaced divots into the dough and then sprinke with your choice of seeds. I put poppyseeds on one and a combination of sesame and sunflower on the other (as seen above).

Immediately bake for 20 minutes in a 400°F oven if you have convection, or 425°F if you don’t, switching and rotating each loaf half-way through baking.

Turn out onto a cooling rack and cool for a few minutes before cutting. Enjoy with soup, or hummus, feta, olives, olive oil, etc.

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