Recipe detail

Directions

1) Prepare the pre-dough
Mix the fresh yeast with the lukewarm water so that the yeast can dissolve, then add the flour, sugar and salt and stir briefly with a spoon, then knead well with your hands until a dough forms. Let rest for about 30 minutes. Now form it into a ball and leave it covered in a warm place overnight.

The next day, divide the dough into 3 portions and form into balls again, cover with a cloth and let rise again for another 3 hours.

2) Start Roo-Mal
Mix cold water and flour in a pot and bring to the boil briefly until a lump-free and tough, paste-like mass is formed. Allow it to cool again.

3) Form the flat cakes and bake them
Sprinkle the work surface with wheat semolina and shape the dough into three elongated oval flat cakes that are approx. 1 cm thick. There are several variations when it comes to the pattern: press in depressions with your fingertips, press in elongated grooves with the edge of your hand or press in diamond-shaped grooves - depending on the desired look. Carefully coat the surface and edges with Roo-Mal and sprinkle with sesame, black sesame and cumin, let rest briefly again and then bake. The smooth back of the Vision Grill grill plate or the coated baking plate are ideal for baking.

The Barbari tastes best warm with sheep's cheese, nuts and honey or with garlic yoghurt and herbs, but of course also as a side dish to main courses.