Nan-e barbari

Ingredients:

• 1 envelope (2 1/4 tsp) of active dry yeast

• 1/4 cup white sugar

• 4 1/2 cups of bread flour

• 2 tbsp of grapeseed oil

• 1 tbsp kosher salt

• 1/3 cup good quality extra-virgin olive oil

• Toppings: sesame seeds, nigella seeds and za’atar

In a stand mixer, combine the yeast and sugar with 2 ¼ cups of warm water (make sure it’s not hot, or you’ll burn the yeast). Whisk everything together with a fork or whisk, then let it sit for about 10 minutes, until it becomes a bit foamy.

Attach the dough hook to your stand mixer, then add in the flour, grapeseed oil, and salt. Mix on medium speed for about 5 minutes, or until the dough comes together and looks slightly shaggy. Cover the bowl with a clean kitchen towel and let it rest in a warm spot for about 1 hour.

While the dough rises, line two baking sheets with parchment paper and set them aside. Preheat your oven to 425°F.

Once the dough has risen, turn it out onto a floured surface and divide it into two equal pieces. Roll each piece into a long oval, roughly the length of your baking sheets, and transfer them onto the prepared sheets. Cover with clean kitchen towels and let them rise again for at least 30 minutes (longer is even better).

When you’re ready to bake, use your fingers—keeping your thumbs out of the way—to press straight lines of indents down the dough. Drizzle about 3 tablespoons of olive oil over each loaf (roughly half of ⅓ cup per loaf), then use a pastry brush to spread the oil evenly. Sprinkle on your toppings—one option is flaky salt, sesame seeds, and nigella seeds, while another is za’atar with flaky salt.

Bake the loaves one at a time for about 25 minutes, until golden brown. While one bakes, you can prep the second. Let the bread cool completely before serving. It’s best enjoyed as a rip-and-share loaf, though you can slice it if you prefer.