Dave was screaming at me yesterday when I opened the refrigerator. To be fair, I’d left him in there a pretty long time, so it’s no wonder he was feeling neglected. Luckily, he wasn’t so much angry as he was raring to go, so in the end we both made out okay.
(I should say at the outset that Dave is my sourdough starter, named after David LaChapelle. Ten points to anyone who can thread that needle.)
A couple weeks ago in my mindless instagramming I came across a recipe for nan-e barbari, a Persian flatbread I first encountered at a Before Times dinner at @sofreh_brooklyn, and it seemed like a perfect way to put Dave to good use. Crisp, tender, salty and savory, perfect for dipping or on its own.
Nan-e Barbari (adapted from @kates_bread and @hotbreadkitchen via @kingarthurbaking)
Makes 2
For the dough:
425 grams bread flour
75 grams whole wheat flour
385 grams water
100 grams sourdough starter
10 grams Diamond Crystal kosher salt
olive oil, for the bowl
Semolina flour, for dusting
For the glazing paste and finishing:
2 teaspoons bread flour
60 grams water
Sesame seeds, for sprinkling
Combine the bread flour, whole wheat flour, water, and sourdough starter in the bowl of a stand mixer. Stir together by hand until a sticky dough forms. Cover and set aside for 30 minutes.
Add the salt and mix on medium speed using the dough hook attachment until the dough cleans the sides (but probably not the bottom) of the bowl. It might take as long as 15 minutes to get there, so be patient.
Form the dough into a ball and place in a generously oiled bowl. Cover and set in a warm spot to rise until doubled, about 4 hours. Stretch and fold the dough in the bowl at the 30 minute and 1 hour marks, then leave to rise undisturbed for the remaining time.
Turn the dough out onto a work surface dusted with semolina flour. Divide into two pieces and shape each into an oval. Set on semolina-dusted parchment sheets to rest, about 2 hours.
Preheat the oven to 475F with a pizza stone in the upper-third position about 1 hour before baking.
Make the glazing paste: combine the flour and water in a small saucepan and bring to a boil over low heat, whisking constantly. Remove from heat and set aside to cool.
Working with one loaf at a time, rub the glazing paste over the dough, gently stretching it. If you’re feeling bold, you can transfer the shaped loaf to a pizza peel, or you can bake directly on the parchment paper. Either way, use your fingers to press deep grooves into the surface. Sprinkle with sesame seeds and brush away any excess flour from the parchment or peel.
Bake until deep golden brown and crisp, about 20 minutes. Transfer to a wire rack too cool.
