Persian flatbread (naan barbari) with pistachio and feta dip

By Sabrina Ghayour
From Saturday Kitchen

Ingredients

For the Bread:

• Fast-action dried yeast (7g sachet)
• Warm water: 500 ml (18 fl oz)
• Strong white bread flour: 700 g (1 lb 9 oz), plus extra
• Sea salt flakes: 2 tsp
• Olive oil: 75 ml (2½ fl oz)
• Butter (melted): 50 g (1¾ oz)
• Nigella or sesame seeds (to garnish, handful)

For the Dip:

• Shelled pistachio nuts: 100 g (3½ oz)
• Olive oil: 75 ml (2½ fl oz)
• Feta: 300 g (10½ oz)
• Fresh dill (leaves picked and roughly chopped, handful)
• Garlic clove (crushed): 1
• Long red chili (of medium heat, roughly chopped): 1
• Greek-style yogurt: 3 large tbsp
• Lemon (finely grated zest only, plus juice of ½ lemon)

Method

1. Activate the yeast:
   • Stir yeast into warm water and let it dissolve.
2. Make the dough:
   • Combine flour, sea salt, olive oil, and yeast mixture.
   • Mix until smooth; adjust consistency if needed.
   • Knead on a floured surface for 5 minutes.
   • Rest for 10 minutes, then knead again.
   • Repeat this process three more times, adding remaining olive oil during the second time.
   • Let the dough rest for 3 hours; it will triple in size.
3. Shape the bread:
   • Stretch the dough into two long flat shapes (about 40cm/16in).
   • Place on baking sheets lined with parchment paper.
   • Make lengthwise incisions on each end.
   • Let rise for 30 minutes.
4. Bake:
   • Preheat oven to 220°C (200°C Fan/Gas Mark 7).
   • Brush loaves with melted butter and sprinkle with nigella seeds.
   • Bake for 16–18 minutes until golden and hollow-sounding.
   • Cool for 30 minutes before serving.
5. Make the dip:
   • Blend pistachios and oil.
   • Add remaining ingredients and blend until rustic.
   • Serve with the flatbreads.