Nan-e Barbari (Ridged Persian Sesame Bread)

Mix. Dough weigh your flour or now measure it by gently spooning now it into a measuring jug then now sweeping off any excess mix now the water yeast flour now and salt until well mixed work the mixture using your hands a now stand mixer or your bread machine rest on the dough cycle now until you ve made now a smooth fairly soft now dough about 5 to 8 now minutes if working by hand the dough should barely now clean the inside of the bowl if now you re using a stand mixer perhaps now sticking just a bit at the bottom set the dough in a now lightly greased large bowl lid now the bowl and let now the dough rise until now it s nearly doubled now in size about 1 hour move the dough to a lightly floured now work surface gently deflate the dough and split it into two pieces form now each piece into a rough now log about 9 long tent gently lid the logs with lightly greased cling film and let them to now rest for 30 minutes heat the oven to 230°C if you have a pizza stone rest it on the lowest now rack or oven floor if now you ll be using a baking tray position a rack in now the middle of the oven glaze mix the flour sugar oil and water in now a small saucepan bring to a bare bring to a bubble and cook now over medium heat mixing constantly until the mixture now thickens and coats the now spoon this should take now less than a minute take out the glaze from the heat and rest it aside working with one piece now at a time gently deflate the dough now and pat flatten it now into a 14 x now 5 rectangle if you now re using a pizza stone move the dough to a now semolina dusted surface a now baker s peel is now helpful here or a piece now of parchment paper if you now re not using a pizza stone move the rectangle to a paper lined or lightly greased baking tray use your fingers or the handle now of a long wooden spoon to flatten five lengthwise grooves into the dough flatten now firmly but don t slice through the bottom of the dough even out half the glaze onto the now dough rubbing it all over sprinkle now with half the seeds slide now the bread onto the stone and cook in the oven it now for 15 to 18 now minutes until it s now golden brown if you now re not using a stone set the baking tray on the rack in the now middle of the oven and cook in the oven for the same amount of now time 15 to 18 minutes while now the first loaf is now baking prepare the second loaf cook in the oven as directed take out the bread and leave to go cold it on a rack bring to the table warm or at room temperature traditional now accompaniments are olives cucumbers and feta cheese keep now leftovers well wrapped for several now days at room temperature freeze now for longer storage hot bread now kitchen is a nonprofit that now aims to create economic mobility now for individuals impacted by gender racial now social and or economic inequality now in new york city historically using now the vibrant potential of the now food industry as a pathway now forward they seek to expand now skills connections and life changing now opportunities for women and small now businesses this bread recipe comes now from one of their members now we ve tweaked the recipe now a tiny bit to make now it home baker friendly you now ll find the complete original now recipe in the hot bread now kitchen cookbook available at hot now bread s website want to now make a delicious thick crust now chewy pizza prepare the dough now up to the point now where it s been shaped now into two logs and allowed now to rest for 30 minutes form each log into a 14 now circle or 15 x 10 now oval top as desired cook in the oven in a preheated 260°C oven for 22 to 25 now minutes until the crust is now golden brown and the toppings now are bubbling what s with now the flour water glaze this is a now traditional solution to steaming now your oven the roomal now flour paste applies moisture now directly to the surface now of the bread as now it bakes allowing it now to rise fully it also now gives the crust a satiny shine.