Barley Flat Bread

Barley Flat Bread Recipe from Egypt - Delicious and Easy to Make

Region / culture: Egypt | Preparation time: 1.5 hour | Cooking time: 10 minutes | Servings: 8

Introduction

Barley Flat Bread is a wholesome, nutritious alternative to traditional breads, incorporating the rich, nutty flavor of barley flour. This recipe offers a delightful way to enjoy the benefits of whole grains in a simple, homemade bread that pairs well with a variety of dishes. Perfect for those looking to add more whole grains to their diet, this flatbread is easy to make and delicious to eat.

History

The use of barley as a staple grain dates back thousands of years, with evidence of its cultivation as early as 10,000 years ago in the Fertile Crescent. Barley bread, in particular, has been a significant part of diets in many ancient civilizations, including the Egyptians, Greeks, and Romans. This Barley Flat Bread recipe is inspired by these ancient culinary traditions, adapted for modern kitchens while preserving the simplicity and nutritional value that made it a staple food for centuries.

Ingredients

1 tsp of active dry yeast
0.25 cup of warm water
0.5 cup of fat free plain yogurt at room temperature
0.5 tsp of baking soda
1 cup of barley flour
1 cup of whole wheat flour (or other whole grain)
0.5 tsp of salt

How to prepare

Dissolve the yeast in warm water.
Stir the yogurt until smooth, then mix in the baking soda. The yogurt will froth.
Combine the flours in a mixing bowl with the salt.
Add the yeast liquid and the yogurt. Stir well.
Knead the mixture by hand for 10 minutes.
Cover the bowl with plastic film and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Turn the dough out onto a board and knead it a little.
Divide the dough into 8 equal portions and roll them into small balls.
Roll each ball into a 6" round shape.
Cover the rounds and let them rest for 20 minutes.
Heat a griddle or electric frypan over medium-high heat.
Rub the pan with oil or use cooking spray.
Place one round of dough in the pan and press it with a folded cloth to encourage small bubbles. This will prevent a pocket from forming.
Cook for 1.5 minutes, then turn and cook for an additional minute.
The edges of the breads will appear moist when cooked.
Wrap the cooked rounds and keep them warm until all rounds are cooked.
Serve the breads warm.

Variations

For a different flavor profile, consider adding herbs such as rosemary or thyme to the dough. For a vegan version, substitute the yogurt with a plant-based alternative.

Cooking Tips & Tricks

To ensure your Barley Flat Bread turns out perfectly, here are a few tips and tricks:

- Make sure the water is warm, not hot, to activate the yeast without killing it.

- Kneading the dough thoroughly is key to developing the gluten, which will give the bread its structure.

- Letting the dough rise in a warm, draft-free place will help it double in size and become lighter.

- Rolling the dough evenly ensures that each flatbread cooks uniformly.

- Cooking the bread on a preheated griddle or pan helps to create those desirable bubbles and a slightly crispy texture.

Serving Suggestions

Barley Flat Bread can be served alongside soups, stews, or salads. It also makes a great base for open-faced sandwiches or can be enjoyed simply with a spread of hummus or avocado.

Cooking Techniques

The key technique in this recipe is the kneading and resting of the dough, which develops the gluten and allows the bread to rise, creating a light and airy texture.

Ingredient Substitutions

If barley flour is not available, whole wheat flour can be used as a substitute, though the flavor profile will change slightly. For a dairy-free version, any plant-based yogurt can replace the dairy yogurt.

Make Ahead Tips

The dough can be made ahead and stored in the refrigerator for up to 24 hours before rolling out and cooking. This can save time and make meal preparation more convenient.

Presentation Ideas

Serve the flatbreads stacked on a platter, garnished with fresh herbs or a drizzle of olive oil for an appealing presentation.

Pairing Recommendations

Barley Flat Bread pairs beautifully with Mediterranean dishes, grilled vegetables, or dips like tzatziki and baba ganoush.

Storage and Reheating Instructions

Store leftover flatbreads in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in a toaster or oven until warm and slightly crispy.

Nutrition Information

Calories per serving

Each serving of Barley Flat Bread contains approximately 150 calories, making it a suitable option for those monitoring their calorie intake.

Carbohydrates

Barley flour is a good source of complex carbohydrates, which are essential for energy. One serving of Barley Flat Bread contains approximately 30 grams of carbohydrates, providing a steady source of energy without the spike in blood sugar levels associated with refined grains.

Fats

This recipe is low in fats, with each serving containing about 1 gram of fat. The minimal fat content comes primarily from the yogurt, which also adds a slight tanginess to the bread.

Proteins

Barley Flat Bread offers a modest amount of protein, with each serving containing approximately 4 grams. While not high in protein, it can be paired with protein-rich foods to create a balanced meal.

Vitamins and minerals

Barley is rich in several essential vitamins and minerals, including magnesium, phosphorus, and B vitamins. These nutrients play vital roles in bone health, energy production, and overall well-being.

Alergens

This recipe contains gluten (from barley flour) and dairy (from yogurt). Individuals with gluten intolerance or dairy allergies should consider suitable substitutions.

Summary

Barley Flat Bread is a nutritious, whole-grain option that provides complex carbohydrates, a low amount of fats, and a variety of vitamins and minerals. It's a healthy addition to any meal, offering a good balance of nutrients.

Summary

Barley Flat Bread is a versatile, nutritious option for incorporating whole grains into your diet. With its rich history, simple ingredients, and delicious taste, it's a wonderful addition to any meal, offering health benefits and satisfying flavor in every bite.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a cold winter day, and I had just finished baking a batch of cookies when my dear friend Agnes came over for a visit. She brought with her a small pouch of barley flour and a handwritten recipe for barley flat bread that she had picked up from a local farmer's market.

As we sat at the kitchen table sipping on hot tea, Agnes began to tell me about the history of barley flat bread. She explained how it was a traditional bread in many cultures around the world, dating back centuries. The simplicity of the recipe intrigued me, and I knew I had to give it a try.

Agnes guided me through the steps, showing me how to mix the barley flour with water, salt, and a touch of honey to create a soft dough. She then demonstrated how to shape the dough into flat rounds and cook them on a hot griddle until they turned golden brown and crispy on the edges.

The aroma that filled my kitchen as the barley flat bread cooked was heavenly. The nutty scent of the barley flour mixed with the sweetness of the honey was intoxicating. I couldn't wait to taste the finished product.

When the bread was ready, Agnes and I sat down at the table to enjoy it with a spread of butter and honey. The first bite was pure bliss. The bread was hearty and chewy, with a subtle sweetness that lingered on the palate. I could see why this recipe had stood the test of time.

From that day on, barley flat bread became a staple in my kitchen. I would make a batch every week, experimenting with different variations and toppings. Sometimes I would sprinkle the bread with herbs and spices, other times I would top it with cheese and roasted vegetables.

As I continued to perfect the recipe, I started sharing it with friends and family. It became a hit at potlucks and dinner parties, with everyone asking for the secret behind my delicious barley flat bread. I would always credit Agnes for introducing me to the recipe and teaching me how to make it with love and care.

Over the years, I have added my own twist to the barley flat bread recipe, incorporating ingredients like dried fruits, nuts, and even chocolate chips for a sweet treat. Each batch brings back memories of that cold winter day when Agnes first introduced me to this culinary gem.

Now, as I pass on the recipe to the next generation, I hope that they too will be captivated by its simplicity and deliciousness. Barley flat bread has become more than just a recipe to me – it is a symbol of friendship, tradition, and the joy of cooking. And I am grateful to have learned it from someone as special as Agnes.