Baking Barbari Iranian Bread پخت نون بربری خوشمزه تهران ایران 

19:35 ce este in cutie

ان شالله تاتی لایران و تجرب خبزنا

❤️❤️❤️🌹🌹🙋🏻🙋🏻🙏🙏🙏🙏🙏ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-h7tAfm-waKA.html

ما شاء الله خبز جميل وطريقه رائعه ولكن هناك اشياء تبعث على الحيرة ما هذا الشيئ البني الذي يوضع تحت عجين الخبز حينما يقطع ‏ويفرش والسائل الذي يوضع فوق العجين انا اعمل خباز ولكن ليس بهذه الطريقه ​@@monamohamedy3182

Thanks, I hope visiting Algeria in future.

@@ObserveFoods u welcom ☃️my sister

Actually i am boy, profile pic is designed for channel.

@@ObserveFoods Oh, I'm so sorry. I thought you were a girl.

Don't worry brother

شكراً جزيلاً

دقیقا 👌😄

Yes I should have. I taste this Barbari at the end of video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-s86cfAqxKiE.html

Hi, thanks for sharing your experience, that is really good point 👌🌹❤️🌹

What is the white thing that they use it to make lines ??

ありがとう

سلام دوست عزیز🌹 ممنون میشم چنل bamazze رو دنبال کنید🙏 کلی برنامه آشپزی داریم

البته اگر سنگک نباشد

Thanks a lot ❤️ mamnonam azat 🌹❤️🌹

@@ObserveFoods Mercy 😊

Благодарность 🌹❤️🌹

Thanks 🌹❤️🌹

🙏🙏🙏🙋🏻🌹🌹🌹❤️❤️❤️❤️❤️ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-h7tAfm-waKA.html

خوشحالم که دوست داشتی ❤️

عالی میشه ❤️

آخه پفیوز عنتر ، نان بربری داغ را برای صبحانه با سرشیر و عسل می‌خورند یا آش ؟ ها؟

صبحانه باکره وپنیر=بهترازاون نیست : دست این عزيزان نانواراباید بوسیده=تک هستنددردنیا،امیدوارم همواره‌ سربلند و موفق باشند.این سنت‌های قدیمی پارسی راحفظ کنند.

Many many thanks ❤️

@@ObserveFoods God’s bless you and your family

بله موافقم با شما 🌹

شكرًا جزيلاً

شکرا

Ооба бул

سبوس هست

شکرا 🌹🌹🌹

ممنون 🌹❤️🌹

Good point 🙏❤️

I lived in Iran for 10 years and they never ever did that to this day they don't do it

Heath reasons due to COVID maybe?

@@kristinesharp6286 true

تشکر ممنون از شما ❤️❤️❤️

@@ObserveFoods ❤

Hi, it is wheat bran

سلام سی دقیقه

مشتاقانه منتظری تا نان بپزی؟ خب چرا؟ پاشو شروع کن و بپز ، بدو ترز جون

منم آلمان هستم ترزا جان، اگه اونجا بودم براتون بهترین نونها رو میپختم 😇😎

خوشحالم این حس آرامشو داشتی، جای مارو هم خالی کن

@@HN-es5gw :-)

@@ObserveFoods اکنون می بینم که چرا بازدیدهای RU-vid شما اینقدر کم است. تو آدم بی ادبی هستی خداحافظ.

آب سرد 1/4 پیمانه آب جوش 1/4 پیمانه جوش شیرین 1/4 قاشق چایخوری آرد 1 قاشق چایخوری کنجد سفید 2 قاشق چایخوری کنجد سیاه 2 قاشق چایخوری

رومال بربری: آب سرد 1/4 پیمانه آب جوش 1/4 پیمانه جوش شیرین 1/4 قاشق چایخوری آرد 1 قاشق چایخوری کنجد سفید 2 قاشق چایخوری کنجد سیاه 2 قاشق چایخوری

اصلن نگفت اون سفید مایع چی بود که نون ها مالید

Grato

فکر کنم آب و آرد کمی جوش شیرین باشه

بهش میگن رومال، آرد و آب گرم است ،بعضی ها هم از زرده تخم مرغ استفاده می‌کنند برای براق شدن و خوش رنگ شدن روی نان ،البته منم از نت خوندم

این مواد یک رومال است که باآب ومقداری آرد مخلوط شده..درست میشه ومیزاریش ردی حرارت ملایم تاغلیظ بشه وبعد روی نانها میکشیم...این بخاطراینه که بافت نان نرم دربیاد...من این نان رو مرتب توی فرخانگی درست میکنم عالی میشه🥰🥰🥰

@@ObserveFoods ص

ص

Yes it is🌹

🌹🌹🌹

الان بربری ۴ هزار و سنگک هم از ۴ هزار تا ۸ هزار تومن هست

@@ObserveFoods 😱

من یادمه سال ۷۴ بربری ۵ تومن بود و سنگک همیشه گرونتره احتمالا سال ۶۴ بربری ۵ ریال بوده

@@ObserveFoods احتمالا

I think water to flour ratio is important to have a soft bread 🍞

شکرا 🌹🌹🌹

Iran hastim

@@ObserveFoods Iran askoja mashad ya Tehran

Tehran

شکرا

بله سبوس هست

@@ObserveFoods سلام

Hi it works with gas for heat and electrik for rotating. It is made in Iran. Put your phone number i will send it to producer. And to learn about what they add on top of bread, watch this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ib4Q_uQKXyc.html

حقیقتش نمیدنم، ولی فکر کنم بیس آردشون یکی باشه

Your positive energy means a lot to us ❤️🙏❤️

شکرا

Thanks ❤️ 🇮🇷 🇧🇷 ❤️

Thanks ❤️🙏

@@ObserveFoods greetings for your nation from Hellas

Thanks, accept our Love for Hellas ❤️❤️❤️

@@ObserveFoods your nation its a whole history.

Thanks, Yes you are right, your nation too 🙏

ایشاالله دلتون همیشه با صفا باشه

خیلی خوشحالم از این کامنت، ممنون

پس امیدوارم از این ویدئو لذت برده باشید🌹❤️🌹 البته شایدم بعد دیدن فیلم بیشتر هوس کرده باشید😉

این بربری به سبک قدیم هم ببینید ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-s86cfAqxKiE.html

Indeed, I think it is a mixture of baking soda, flour and on top of it Sesame seeds.

@@ObserveFoods Thank you.

Need help

I think it is a mixture of baking soda, flour and on top of it Sesame seeds.

Thanks a lot ❤️ 🙏 💓

❤️🌹🙏

@@ObserveFoods But it's you giving the gifts. I've baked these now from watching the previous video. They are very good breads indeed. Thank you. I shall keep watching your channel. You capture so much and all is so well shot and composed. You cannot imagine how much I value your work. 🙏 (and enjoy it 🙂)

Thank Kevin, You are giving me the energy to make more videos for this channel and your comments mean a lot to me.

@@ObserveFoods That's wonderful! And, such a compliment. Thank you. I am honoured too much. :) BTW - The roomal is about 1part flour to 4 parts water. Bring it near to a boil (80C will do) stirring well and let it cool. I doesn't need to cook, just stiffen so that it sticks to the bread, the baking will cook it. Baking soda does nothing for the chemistry... Not needed. If you will pardon me for saying, baking soda is added far too often in Middle Eastern cooking, usually in domestic baking. It seldom adds to the chemistry and I am at a loss why people do it. A slightly acidic dough has a lot of advantages and baking soda undoes that. It's a modern thing. I doesn't help the dough rise. It's strength in that direction has long gone by the time the bread goes into the oven. What the roomal does is to keep the crust from drying out and it seals the steam in a little. That way the inside of the dough stays moist and the crust is less crispy and hard. The technique appears in very few places around the globe. Notably Iran, Scandinavia and Germany where it's used for rye breads for the same reason. And, shaping the barbari on a bed of bran is a masterstroke. First the bran is cheap and acts as a non stick surface, but more it adds a crispiness and a delightfully rough bottom to the bread. So the softer crust is counterpointed with the base. Adding, I have watched a few bakers mixing the dough in your videos. They make it look so easy, nothing measured. Then they will add a tiny bit of flour, of a half jug of water. They are so precise with their dough hydration. The thing is they are adjusting the dough before it has either hydrated or developed it's gluten structure when most bakers would see it needed adjusting. Those guys are precise and very skilled. The Iranian flour is very high quality too. Those grooves are very important. They stop the bread becoming a giant pita, yet they allow the ridges to rise and give a soft bread. I could go on a lot more about thinness and cooking times and flat breads allowing ancient peoples to add ground flour from ground pulses and barley in bad wheat harvest years harvest years... In short this bread is very sophisticated in its conception. Finally, there are no chemical additives. Good clean bread. They serve the people well. In Europe (And the U.S.) you learn to bake or eat a poor imitation of bread with chemical additives. You perhaps see why I value Iranian baking now? It's more sophisticated than the casual observer might notice. But the mouth always can tell. :) I learn much from your videos and I pass that on. You give a great gift. From my heart, be well.

We are not seller, you should contact Iranian to import it.

​@@ObserveFoodsспасибо за ответ ...как называется печка который крутится. по Иранский

این ماشین خیلی رایج هست در ایران اگه به فارسی جستجو کنید دستگاه بربری پزی، شرکت های تولید کنندشو میبینید

سلام دوست عزیز کدوم کشور زندگی میکنی

Hi, I don't think it has specific name, it is just a design tool that you can find in confectionery's accessories shop, it looks like Brass knuckles, you can make it with a piece of plastic too.

The nearest thing I know in the West is used for spreading toppings on cakes. They are much the same.

ممنون پروین جان 🌹❤️🌹

Yes, exactly. One time I had eaten the whole bread when I got home.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ib4Q_uQKXyc.html

Yes about 30 minutes

مرسی مهشید 🌹❤️❤️🌹 کلی ازت برای ادامه مسیر انرژی گرفتم ، نون بربری دومی نداره، امشب بربری کره ای هم آپلود میشه

سلام الان کجا هستین

این نانواها ترک زنجان بودم همشهری خودم من هم 25سال شغلم نانوایی بود الان در آلمان هستم

🌹❤️🌹

نان بسیار داغ هست با چند ثانیه بیرون بودن سرد نمیشه. در کل کیفیت خوبه حتما امتحان کنید ❤️🙏

من دقیقشو نمیدونم فکر کنم فارسی جستجو کنید باشه در اینترنت

بله دقیقا و بسیار خوش برخورد

Accept our love for Morrocco from Iran ❤️❤️❤️

quarter of cup:hot water quarter of cup: cold water quarter of teaspoon baking soda 1 teaspoon wheat flour 2 teaspoon White sesame 2 teaspoon Black sesame

How much you pay If I tell you?

25 cent

🙏😍❤️

That is very interesting 🙏❤️

Çok farklı tatları

🌹❤️🌹

Thanks ✌️

توی این ویدیو هست ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ib4Q_uQKXyc.html

توی این ویدیو آموزشش هست ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ib4Q_uQKXyc.html

Don't worry they are clean, and they don't touch the money

@@ObserveFoods I mean getting burned.

@@kristinesharp6286 Yes that is something to worry, but i think they are used to it.

آره انصافا حرکت خوبیه. اتفاقا یکی کامنت انگلیسی گذاشته که چرا به پول دست میزنه گفتم از وسیله استفاده میکنه برای برداشتن پول

من سنگک رو ترجیح میدم

اون جوش شیرین به حدی کم هست که اثری رو بدن نداره

تمام چونه هارو وزن میکنن، بسیار انسانهای شریفی هستن

No exact apposite what you said, he picked money with some kind of hook, he didn't touch the money, watch again.