Persian flatbread (naan barbari) with pistachio and feta dip
Learn how to make your own Persian flatbreads with British-Iranian chef, Sabrina Ghayour. Serve with a quick yoghurt dip, for scooping.
Method
Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved.
Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water.
On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours.
Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper.
Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise.
Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving.
Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads.
