The Hot Bread Kitchen Cookbook is one of my latest acquisitions, purchased because of the positive reviews it received during Food 52's Piglet tournament from people who actually baked from it! I needed a good bread to serve with April Bloomfield's Bean and Mushroom Salad from A Girl and Her Greens so tried my hand at the Nan-E Barbari, a Persian flatbread.
The cooked flour-sugar paste, "roomal", spread on the dough before baking helped produce beautifully browned bread with a very thin crisp crust. The interior was chewy and the seeds added a delicious nuttiness. These were so good one of the breads was devoured practically straight out of the oven.
I will definitely be making this again but I think next time I'll use the stretch and fold method of developing gluten instead of trying to knead the dough. The recipe can be found here if you would like to try it.
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.