yoghurt flatbread, pearl barley and mushrooms Recipe


























Start with the bread by mixing 140 g whole wheat flour, 1,5 tsp baking powder, 1/2 tsp salt, 140 g Greek yoghurt and 3 tbsp koriander leaves. Knead for a minute, wrap in plastic foil and keep in de fridge for an hour.

Cook 20 g pearl barley in 60 g water, which will take about 50 mins.

In the meantime soak 7 gr dried porcini in 90 ml lukewarm water.

After 20 mins quarter 150 g shiitake and mushrooms and fry in 15 g butter and a splash of olive oil, with a sprig of thyme, during 4 mins. 

Then add 1 finely hacked clove of garlic and 50 ml white wine and reduce during another 5 mins.

Then add the soaked porcini and their liquid (avoid the sand, if any), simmer for 10 mins. 

Add 10 g butter and 2 tbsp parsley, 1/4 tbsp hacked preserved lemon and the barley. Season with pepper and salt, keep warm.

Divide the dough into 6 balls. Freeze 4 for future use and roll the other 2 into flat (2 mm) pancakes. Bake them in clarified butter in 2-3 mins per side.

Serve as shown with Greek yoghurt and more parsley.

(An Ottolenghi recipe)




from simple food, looking good
yoghurt flatbread, pearl barley and mushrooms Recipe

from Sweet Cake

yoghurt flatbread, pearl barley and mushrooms Recipe https://sweetteabiscuits.blogspot.com/2020/07/yoghurt-flatbread-pearl-barley-and.html

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