![]() One of them is that it’s named after the Barbars, or barbarians/foreigners. But they can be recycled by tearing them into pieces, brushing with a little oil, then crisping them up in a hot oven (at 220☌/Gas Mark 7) to make dipping chips, or flat croûtons for soups and salads.There are a few theories explaining the origin of Barbari. Serve the flatbreads while still soft and warm. If the flatbreads are colouring too quickly, lower the heat a bit. Wrap the cooked flatbread in the tea towel while you cook the others. Look at the underside and, if you can see dark brown patches forming, flip it over with a spatula or tongs. Let it sit for a minute or two, until the dough looks ‘set’ on top and is starting to lift away from the pan. Shake off any excess flour and carefully lay a flatbread in the hot pan. Have ready a plate lined with a clean tea towel so you can put your cooked flatbreads on it to keep them warm and soft. Place a heavy-based non-stick frying pan – or a cast-iron griddle – over a high heat and when it’s good and hot, turn the heat down a bit. Flour the work surface and rolling pin, then roll out each ball of dough into a round 2–3mm thick, using plenty of flour as the dough is liable to stick. When you’re ready to cook and eat the flatbreads, roll the dough into a sausage shape and divide it into 8 pieces. Cover the ball of dough with the upturned mixing bowl and let it rest for at least 15 minutes. Turn the dough out on to a lightly floured work surface and knead for about 5 minutes, until it feels smooth and plump, sprinkling on a little more flour only if the dough feels very sticky. Add the oil to 150ml warm water, then pour this liquid into the flour in a thin stream, stirring well with a wooden spoon or your hands to form a slightly sticky dough. Sift the flour into a large bowl and add the salt.
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