Barbari Bread from Persia

1720 g flour

950 g water

200 g honey
120 g olive oil
35 g salt

1/2 ounce instant dry yeast

Tools you may need

beginning of mix, stiff dough, keep kneading

How it looks when you're done kneading

look, it windowpanes!

Let it rise a while til doubled

Divide to desired size and roll to 1/4 inch

Let rest and rise till doubled high

using the edge of a ruler, make marks. Push hard, but don't cut through!

make a slit and pull apart slightly. After baking, you can hang on a wood peg.

brush with bloomed saffron, coat well

Bake on preheated pizza stones, quarry tiles, or stone hearth at 450 degrees for up to 10 minutes, your oven may have other requirements.