Malvj

Malvj

Barley bread

By
From
The Complete Middle Eastern Cookbook
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 teaspoon active dried yeast
125g skim milk yoghurt, at room temperature
1/2 teaspoon bicarbonate of soda
125g barley flour
150g wholemeal flour
1/2 teaspoon salt
oil, for greasing

Method

  1. Dissolve the yeast in 60 ml warm water.
  2. Stir the yoghurt until smooth, then mix in the bicarbonate of soda — the yoghurt will froth.
  3. Combine the flours and salt in a mixing bowl. Add the yeast mixture and the yoghurt and stir to a soft dough. Knead the dough by hand for 10 minutes.
  4. Cover with plastic wrap and leave the dough in a warm place for 1–1½ hours, or until almost doubled in size.
  5. Turn the dough out onto a work surface and knead it a little. Divide into eight equal portions, then roll into balls. Press or roll each ball into a flat 15 cm round. Place the rounds on a cloth, then cover and rest for 20 minutes.
  6. Heat a griddle or electric frying pan to medium–high heat. Rub the pan with a wad of paper towels dipped in oil. Add one round of dough. After a few seconds, press the dough with a folded cloth to encourage small bubbles. (If the dough is not pressed, the bread forms a pocket.)
  7. Cook for 1½ minutes, then turn and cook for a further 1 minute, or until done — the bread will have a slightly moist appearance around the edges.
  8. Cook the remaining breads in the same way, wrapping them in a cloth to keep them soft and warm, and rubbing the cooking surface occasionally with more oil. Serve warm.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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