What is unusual about this flat bread is that a baking soda-flour solution/ glaze, also called “Roomal” is brushed over the dough before it is baked. This gives the Naan a beautiful golden brown colour and a distinct aroma and flavour that sets it apart. The glaze also gives the bread a slightly crispy crust.
Here are two videos that demonstrate how Naan-e-Barbari is made . The methods in the videos differ slightly but give a good idea on how to shape the bread. The baking soda-flour glaze should be thick and of pouring consistency which you can brush on, rather than a thick paste.
One thing I must mention is that the dough for this bread requires to be kneaded really well to make it soft. It will seem a little sticky and please don’t be tempted to deal with this by adding more flour. The kneading method here is a bit unusual, as one has to literally beat it into submission. I’m not joking!
You may use a kneading machine/ processor to the initial kneading, and after that you have to work the bread dough by slapping it down against your work surface and folding, repeatedly. This gives you a really soft and smooth dough, and it’s a good way to work off some of your negativity too. The " window pane test " is a good way to check if your dough has been kneaded enough. Feel free to serve your Naan-e-Barbari with Feta and herbs or whatever else you might like, or eat it warm from the oven with coffee/ tea like we did. This bread was an unqualified success with all of us.
Naan-e-Barbari/ Noon Barbari/ Barbari Bread (Adapted from Elizabeth’s recipe )This Naan-e-Barbari/ Barbari Bread is being YeastSpotted !