Hot Bread Kitchen's Nan-e Barbari (Persian Flatbread)

King Arthur Baking · kingarthurbaking.com · Original

Flatbreadinferred from the title

DietVegan. 11 ingredients checked.

Against 5,130 pizza recipes

Flatbread style, 89% hydration: wetter than 93% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.

Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')

Tradition: 400 to 500°F bake (this recipe: 450°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

509g

Water

453g

Hydration

89.0%

Salt

1.8%

Yeast

1.34%

Oil

0.5%

Sauce

n/a

Cheese

n/a

Dough weight

982g

Bake temp

450°F / 232°C

Bake time

15 to 18 min

Oven

home standard

Surface

stone

water1 2/3 to 1 3/4 cups water1 2/3 cup · 379g
yeastactive dry yeast or instant yeast2 1/4 tsp · 6.8g
flourplus 3 tablespoons King Arthur Unbleached Bread Flour4 cup · 504g
salttable salt1 1/2 tsp · 9g
flourKing Arthur Semolina Flourn/a
flourKing Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour2 tsp · 5.2g
sugargranulated sugar1/2 tsp · 2.1g
oilvegetable oil1/2 tsp · 2.3g
waterwater1/3 cup · 74g

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

Nearest neighbours by dough numbers: hydration, salt, oil and sugar.