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noon-barbari

I'm not much of a baker, but baking bread is something that always fascinated me. It's a science, and it can sometimes be difficult. Thanks to my hummus series, I challenged myself to work on my bread making skills, and slowly but surely I'm on my way to becoming a pro. If you've never heard of noon barbari I am so sorry for you. But, better late than never. My favorite bread in the world, noon barbari is a persian flatbread kissed with sesame and nigella seeds. It's crisp, slightly airy, and can be eaten with anything and everything. Growing up, I ate it with eggs, used it for sandwiches, and even made pizzas with it! I made this for the first time about a year ago with my good friend and amazing baker, @bengingi. I slightly adjusted the dough recipe this time, making it a bit higher hydration. That's fancy talk for more water in a dough. This makes the dough slightly stickier and harder to work with, but the difference is a slightly airier and crispier result. If you never had noon barbari before and you're brave enough to try, MAKE THIS and thank me later!

Ingredients