Paulchens FoodBlog & the Three Tabbycats united

Nan e Barbari

I have been on hiatus for the last two BBB breads but now I am back with a new bread and a "refurbished" blog too.

I've had some troubles with my selfhosted wordpress blogs causing troubles to my admin people and their servers so I decided that it was time for a change since this was bothering me too much and I didn't want to deal with this kind of troubles every now and then not even knowing what exactly was causing the troubles.

So I have to shout out a huge thank you to Silvio and Bea of BlueLionWebdesign for alawys being there for me and for their outstanding customer support. Bea and Silvio have been a constant support through all my adventures since 2006. Once again it is me who needs to say thank you for always being only an email or Facebook message away. You rock!

As you can see I have switched from wordpress to their very own blog platform known as "Designblog" it is a software in German language so you might come across some German every here and there on the blog but I hope you will find your way through without any big difficulties. ;o)

Thus said: Silvio transfered all my old blog posts form both the cats' blog and my foodblog into one blog and I still need to edit all the old transfered entries to tag and categorize them in order for you to find them in the search and the navigation properly.

But now to something completely different and he main reason for this post: Bread.

Nan e Barberi

Elizabeth of "blog from OUR kitchen" was serving as the Kitchen of the Month this time and made us knead by hand (!!)

She - who whines at us at any given chance for having he made to bake the Croc - mad us need by hand a dough that could easily be known as the little sister of all Crocs! Ha!

Please find the original recipe in the link to Elizabeth's link above as I have made some changes to her instructions.
As always I have used all spelt flour instead of wheat. I used fresh yeast as I did not have instant yeast on hand plus I used alternate topping as I found out too late that I did not have the required ingredients for the topping Elizabeth suggested.

This dough I tell ya was a real beast. I had a hard time preventing it form sticking to my hands and fingers. Some real slapping and cursing was needed before the dough behaved like it should. It rose like a charm tho once it was in his bowl and happily resting.

I took the breads with me to friends where we enjoyed them with grilled a t-bone steak, some chicken, sweet potato sticks and corn on the cob. It was a perfect addition to this barbecue meal. Awesome!

Nan e Barbari (Persian flatbread)
based on Lida's recipe for Barbari Bread at

  • 5 gram active dry yeast
  • 360 gram water, at 32C
  • 60 gram 100% whole spelt flour
  • 360 gram unbleached white spelt flour
  • 2 gram baking powder
  • 6 gram salt
  • nigella seeds (or black sesame, poppy, sesame seeds)
  • 1/2 tsp flour 
  • 1/2 tsp baking soda
  • 80 gram water
  1. Mixing the dough Pour the water into a largish bowl. Whisk in the yeast.
  2. Add the flours, baking powder and salt and stir with a wooden spoon until the dough pulls away from the sides of the bowl.
  3. Kneading: Turn the dough out onto an UNfloured board. Wash and dry the mixing bowl. Please do not be tempted to skip this step.
  4. Using both hands on either side of the dough and thumbs resting on the top in the center, lift it up and flip it over in the air before plopping it back down on the board. Fold the dough in half away from you as you plop the dough down. Keep repeating until the dough is smooth. Every so often, use the dough scraper to clean the board. Stretching the dough is desired on the turns. But this won't start happening right away. (Please look at this video for clarification.)
  5. When the dough is smooth, place it in the clean mixing bowl (there is no need to oil the bowl). Cover the bowl with a plate and leave in a draft-free area to rise to double.
  6. Prepare the sauce: Whisk flour, baking soda and water in a small pot. Bring it to a boil. Remove from heat and set aside to cool.
  7. Pre-shaping: Line a cookie sheet with parchment paper. Scatter a light dusting of flour on the board and gently remove the risen dough onto it. Don't worry that the dough is quite slack. Cut the dough in half. Form each piece into a ball and place well apart on the cookie sheet. Cover with a clean tea towel followed by a plastic grocery bag and allow to rise to double in a draft-free area. (about an hour)
  8. Final Shaping: Brush each round with the sauce. Really slather the sauce on. It will keep your hands from sticking to the dough.
  9. Dip your fingers in the sauce and dimple the rounds down to form two ovals with lengthwise furrows. (Please see photos below; also see photos on the right side of the page at
  10. Liberally brush ovals with the sauce once more and sprinkle with nigella seeds. Allow the ovals to stand for about 30 min.
  11. Baking: Put a stone into your barbecue and preheat it to high. Before putting them onto the stone, pull each oval with your hands to lengthen it. Wet your hands so they won't stick to the ovals and pull the dough from the bottom with your palms facing downwards. (Please see photos on the right side of the page at
  12. Put the lengthened ovals onto the hot stone. Move the stone over to cook the bread on indirect heat. Close the barbecue lid. Every so often turn the bread around to account for uneven heat in the barbecue. Cook the bread until it is golden (about 15 minutes).
  13. Note: If you do not have a barbecue, this bread can be baked in a conventional oven. Lida suggests baking it in a preheated 375F (190C) oven for about 30 minutes until golden brown. 

Nan e BarberiNan e Barberi
Nan e BarberiNan e Barberi
Nan e BarberiNan e Barberi

These are the splendid Bread Baking Babes and their blogs:

Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Provecho Peru - Gretchen | Feeding my enthusiasms - Pat | I Like To Cook - Sara | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | Paulchens FoodBlog?! - Astrid | Thyme For Cooking - KatieWild Yeast - Susan 

Babes not currently active:
Cookie Baker Lynn - Lynn | Grain Doe - Gorel | Living on bread and water - Monique | The Sour Dough - Breadchick Mary |

Thinking of you with Love:
Glenna (Alumni Babe) | Sher (Angel Babe)

What's this Buddy thing all about?

Every month one of us serves as the kitchen of the month, gathering all other Babes around her kitchen table and chooses the bread we will bake.

Every 16th of a month we all post about the month's bread and the kitchen of the month invites everyone to join and bake the bread with us. If you decide so you will have until the 29th of every month to bake and post about it. Then simply tell the kitchen of the month that you did and send a link to your post.

The kitchen of the month Babe will then do a roundup with all the Buddies that baked with us and you will even earn a nice Buddy Badge to show on your blog as a little Thank You for baking with us!

Astrid 17.06.2013, 16.00| (4/2) Kommentare (RSS) | TB | PL | einsortiert in: Bread Baking Babes | Tags: bread

Our new home in the innernets ... yes we moved once again!

Hi there this is me Salome.

Originally I had planned for this day to simply stay in my catbed like you can seed in the picture on the left, but then Momma told me that we need to move our blog into hers because something was broken with the old one and she said she was tired to fix it all the time.

Don't ask me for details I am just a little kitty and know nothing of all that innernets stuff. All I know is that the very nice guys form bluelionwebdesign - Bea and Silvio totally rock! - helped Momma to move all our blog posts from the old blog here so nothing was lost. 

In case you were wondering: We hat a brief chat - Kashim, Othello and I - and agreed that it was ok when Momma moved our blog into her foodblog making one out of two and so from now on we are sharing her foodblog with her. We have not been blogging much anyway so this was the best decision. 

We apologize to the cat people who are only interested in our posts that they are bothered with Mommas food stuff too from now on. Maybe we might be able to create an RSS feed that only shows our stuff - but we need to talk about that to Bea too... we apologize to Momma's food people for being bothered with our stuff now too... - hey you guys will love us in no time anyway *snickers*

So this is the news for today I have been told to blog to you by my two brothers who have been occupied with some mor impawtant stuff as I have been told....

Like what? Like doing things they are not supposed to do, see here:

Astrid 15.06.2013, 17.56| (5/0) Kommentare (RSS) | TB | PL | einsortiert in: ~ Cats | Tags: Cats, kashim, othello, salome,

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Bread Baking Day #60 - Glazed Bread for 6th anniversary / Brot mit Streiche zum 6. Geburtstag (last day of submission July 1st 2013) Blog-Event LXXXVIII - Oesterreich kulinarisch (Einsendeschluss 15. Juni 2013)
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