Barbari Bread

Looking for a new breakfast dish? Check out @farideh 's delicious Barbari Bread with a roasted eggplant dip, fired up in the Arc XL.

Step 1:

For the dough, mix the yeast and sugar with the water in a large bowl. Let sit until foamy, about 10 minutes, then add the oil, flour, and salt.

Step 2:

Using your hands, mix to combine and then knead the dough until a soft, smooth dough forms. If the dough is sticky add 1- 2tbsp more flour as needed. Cover and allow to rise at room temperature until doubled in size, about 1 hour.

Step 3:

Divide the dough into 2 equal-sized pieces and form into oblong ovals on a lightly floured surface. Cover and allow to rise at room temperature for another hour.

Step 4:

Heat the Gozney Arc to 750°F / 400°C. For the eggplant, halve and score it and drizzle with olive oil and a generous seasoning of salt. Add to a cast-iron skillet and cook in the Gozney Arc, skin-side up, until charred, then flip the eggplant over and add the shallot and garlic to the skillet. Cook until the shallot and garlic are soft.

Step 5:

Set the eggplant aside until cool enough to handle, then peel and discard the charred eggplant skin. Finely chop the eggplant with the shallot and garlic and transfer to a large bowl with the remaining ingredients. Season with salt and pepper and transfer to a serving bowl.

Step 6:

For the glaze, in a small saucepan, mix the flour and sugar with the water. Cook over a medium-low heat until thick, then set aside to cool completely.

Step 7:

Lower the Gozney Arc to 700°F / 370°C. Flour the Gozney Peel and using your hands, shape the dough onto the peel into a 12-inch by 5-inch oval. Using your fingertips, form channels running the entire length of the bread, lengthwise, about 1-inch apart.

Step 8:

Brush the glaze over the top of the bread and sprinkle with the sesame and nigella seeds and a sprinkle of salt.

Step 9:

Place into the Gozney Arc and bake, turning as needed, until golden all over, about 5 minutes. Repeat with the remaining piece of dough.

Step 10:

Serve with the eggplant dip and or feta, herbs, radish and cucumber.