Barbari Bread (نان بربری)

• 600 gBread flour (plus 20 g extra for bench flour if needed)
• 420 gWarm water (38–40°C)
• 7 gInstant yeast (about 2 1/4 tsp)
• 10 gGranulated sugar (about 2 tsp)
• 12 gFine sea salt (about 2 tsp)
• 30 gNeutral oil (2 tbsp, for dough and bowl)
• 30 gAll-purpose flour (for the glaze slurry)
• 240 gWater (1 cup, for the glaze slurry)
• 2 gBaking soda (1/2 tsp)
• 24 gSesame seeds (3 tbsp)
• 6 gNigella seeds (black cumin) (1 tbsp, optional)

Instructions

1. 1

   In a large bowl, whisk warm water (38–40°C) with sugar and instant yeast for 30 seconds. Rest 5 minutes until lightly foamy. Add bread flour and salt, then mix with a sturdy spoon until a shaggy dough forms. Drizzle in neutral oil and mix 1 minute more, scraping the bowl to hydrate all flour.

2. 2

   Knead for 10–12 minutes by hand (or 8 minutes on medium-low in a mixer) until smooth, elastic, and slightly tacky but not wet. If the dough is very sticky, add up to 20 g extra flour total, 5 g at a time. Shape into a ball, oil the bowl lightly, and turn dough to coat.

3. 3

   Cover the bowl and let the dough rise at 24–26°C for 75–90 minutes, until doubled. For better flavor, you may refrigerate 8–12 hours after 30 minutes at room temperature; then bring back to room temperature for 60 minutes before shaping. Proper fermentation helps the crumb stay chewy rather than dense.

4. 4

   Make the romal glaze: whisk flour and water in a small saucepan until smooth, then cook over medium heat, stirring constantly, for 3–5 minutes until it thickens to a loose pudding consistency. Remove from heat and whisk in baking soda. Cool 10 minutes; it should be warm and brushable, not hot.

5. 5

   Place a baking steel or inverted heavy sheet pan on the middle rack and preheat the oven to 260°C (500°F) for 30 minutes. If using a stone, preheat 45 minutes. Prepare two sheets of parchment (about 35×45 cm). Lightly oil your hands and a clean work surface to prevent sticking without toughening the dough.

6. 6

   Turn out the dough and divide into 2 equal pieces (about 525 g each). Shape each into a tight ball, cover with a towel, and rest 15 minutes to relax gluten. Transfer one piece onto parchment. With oiled fingertips, press and stretch into an oval about 30×12 cm, keeping edges slightly thicker.

7. 7

   Brush a generous layer of warm romal over the surface (about 2–3 tbsp per loaf). Using your fingertips, make 5–7 deep lengthwise ridges, pressing firmly to create channels without tearing through. Sprinkle sesame and optional nigella evenly, then gently press seeds so they adhere to the glaze.

8. 8

   Slide the parchment with the shaped barbari onto the hot steel/sheet pan. Bake at 260°C (500°F) for 10 minutes, then rotate and bake 2–4 minutes more until deeply golden with browned ridges. For extra color, broil on high for 30–60 seconds, watching constantly to avoid burning.

9. 9

   Remove bread to a rack and cool at least 20 minutes before slicing to prevent a gummy crumb. Repeat shaping and baking with the second piece of dough. Serve warm or room temperature. For crisp edges, reheat at 200°C (392°F) for 5 minutes; for softer bread, wrap in foil while reheating.