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    You are in: Home / Low-cholesterol / Barbari (A Persian Bread) Recipe
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    Barbari (A Persian Bread)

    Average Rating:

    2 Total Reviews

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    • on January 29, 2012

      WOW! This is a delicious bread with a special taste.
      I prepared the bread exactly as describe and make "several long parallel ridges along the dough" was very easy as the alkaline wash permittet to glide easy on the dough.
      I used a very cheep flour and the result were two yummy soft flat breads really different from all others.
      I used a lot of wash, perhaps this helped not to dry. After baking I let the bread on the tray (not ona a grid) and I covered it with a towel until dinner (only about 20 minutes).
      This recipe was very important for me as I learnt more about Persian cuisine. The different technique will be usuful in other ways for sure.
      Thanks alot for posting this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2012

      This recipe proved beyond a reasonable doubt that I am not a good
      baker. The dough was sticky and trying to shape it as directed was just not possible with
      my limited abilities. I ended up having to use a rolling pin to stretch and flatten the dough
      as best I could. The taste was fantastic however! Served with Easy Basturma Meatballs. Reviewed for NA*ME Tag/February.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Barbari (A Persian Bread)

    Serving Size: 1 (70 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 136.5
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 332.4 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 1.7 g
    Sugars 0.7 g
    Protein 4.7 g

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