Barbari a la Bianca

Our sourdough Barbari is inspired by the beloved Persian flatbread usually made with yeast. I tried this version a few years ago at a friend's home. It inspired me to develop a special Bianca Cavandi sourdough recipe for it.
This naturally leavened version has a lightly crisp crust, a soft, airy interior, and deep flavor from long fermentation. It is best enjoyed warm — just heat it at 300°F for a few minutes until the crust comes back to life and the inside is soft again.
Traditionally, Barbari is wonderful for breakfast with feta, cucumber, walnuts, grapes, butter, honey, or jam. We also love it with stew, salads, dips, roasted vegetables, or simply torn, dipped in olive oil and shared at the table.
 
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INGREDIENTS: 
Organic Wheat Flour, Water, “Antje” our Sourdough Starter, Pink Himalayan Salt, Baking Soda, Sesame & Roasted Black Sesame (or black cumin seeds instead of black sesame seeds)
 
CONTAINS:
Wheat, Sesame