Naan-e Barbari Instructions

Pour ½ cup of lukewarm water in a bowl, crumble in the yeast, and add salt and 1 tablespoon of flour. Cover and set aside to proof in a warm place for 15 minutes.

Stir in the butter and the milk. Sift about ⅔ of the remaining flour and add to the dough. Cover the bowl and let rise for another 1 ½ hours, keeping covered.

The dough should have doubled in volume. Now knead the dough for 15 minutes, gradually adding the remaining flour. Then let rest for 1 more hour.

Preheat the oven to 480°F (250° Centigrade) and grease a baking sheet with butter. Knead the dough briefly, cut it into 6 portions, and roll the portions into balls. Sprinkle your worktop with flour and, using a rolling pin, roll out each ball until you have a 12-inch circle.

Place the first bread on the baking sheet. If you wish, you may now carve a decorative pattern into the bread using a knife. Mix the egg yolk with the cream and brush the surface of the bread. Sprinkle on the sesame and nigella seeds and place the baking sheet in the oven on the top rack. Bake for approx. 3 minutes, turn the bread, and bake for another three minutes. After removing from oven, place the next flat bread on the baking sheet and continue as described above.

Note: Crush a few strands of safran in a mortar with a pinch of sugar, dissolve it in a little milk, and leave to seep for 15 minutes. During this time the lactic acid will draw out the safran aroma. Add to dough.