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Persian flatbread (naan barbari) with pistachio and feta dip
Sabrina Ghayour · bbc.co.uk · 2024 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
700g
Water
14175g
Hydration
—
Salt
1.7%
Yeast
1.00%
Oil
—
Sauce
—
Cheese
300g
Dough weight
17020g
Process
Bake temp
428°F / 220°C
Bake time
16-18 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast7g sachet fast-action dried yeast7g
- water/18fl oz warm water500 oz · 14175g
- flour/1lb 9oz strong white bread flour700g
- saltsea salt flakes2 tsp · 12g
- oil/2½fl oz olive oil75 oz · 2126.3g
- cheese other/10½oz feta300 oz · 300g
- sauce tomatoarlic clove—
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese/1¾oz butter50 oz · 50g
- post bakehandful nigella or sesame seeds
- over cheese/3½oz shelled pistachio nuts100 oz · 100g
- over cheesehandful fresh dill
- over cheese1 long red chilli
- over cheese3 large tbsp Greek-style yoghurt3 tbsp · 37.5g
- over cheese1 lemon