This barley bread is rustic, hearty, and crunchy. It is fiber-rich, with 4 grams of fiber per slice, and a great alternative to traditional wheat bread. Plus, it takes just 30 minutes to make from start to finish. No proofing required. Enjoy it for breakfast on its own or with a serving of spicy Pakistani scrambled eggs.
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Fun fact: Barley originated and was domesticated some 10,000 years ago in the Levant region, covering modern-day Palestine, Jordan, and Iraq. It is no wonder that it was the grain of choice for prophets like Jesus and the Prophet Mohammad. That is why you’ll often see it called biblical bread, which is generally flatter and more rustic than a traditional loaf.
This recipe came about because I was inspired by prophetic foods and wanted to eat closer to our ancestral diet. This was before I was diagnosed with Hashimoto’s and started a gluten-free protocol. Barley isn’t gluten-free, but this recipe predates that.
Originally adapted from a recipe I found online, this barley flatbread has now become one of the most popular recipes on the site.
And I can see why. People are looking for healthier alternatives to refined wheat bread, and this one doesn’t disappoint. Although it isn’t like a regular slice of bread, it’s still extremely satisfying and satiating.
But if you want a more traditional loaf, try this gluten-free bread alternative made with almond, arrowroot, and coconut flours.
Once I started eating gluten-free, I created a few other flatbreads, like my easy high-protein flatbread alternative made with cottage cheese.
A Quick Look at the Recipe
⏲️Ready In: 30 mins.
👪Serves: 4
🍽 Calories and Protein: 188 kcal, 4 g.
📋 Main Ingredients: Barley flour, olive oil, water
📖 Dietary Notes: Vegan
⭐ Why You’ll Love It:
- It’s meal-prep friendly and freezer-friendly.
- Quick to make with just 10 minutes of prep and 20 minutes to bake.
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⭐️⭐️⭐️⭐️⭐️ “I tried your recipe differently 3X, and they all turned out great. Instead of olive oil, first time with avocado oil, second time with melted butter and third time with bacon fat.The last time I did it in the food processor and it turned out fast and perfect. This is my go-to barley bread recipe from now on. Thank you so much for posting this.” Jane W.
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Barley Bread Ingredient Notes
Barley flour: I get preground barley flour from the store. When I first started making this bread, I could find it in bulk at my local Whole Foods, but lately it comes prepackaged, or you can find it online here.
You can even make your own barley flour, as one reader has commented.
Olive oil: A good quality, cold-pressed olive oil. I like this one.
Variations
This is a great base recipe, but you can add 1/4 cup of any mix-ins. I have only tested this recipe with cranberries, but you’re welcome to try out others. Some ideas below:
- Add sweet mix-ins: Try dried fruit like cranberries and raisins.
- Add savory mix-ins: Try grated parmesan. Or top with rosemary.
- Add nuts: Try nuts like walnuts, slivered almonds, pistachios, and pecans.
How to Make Barley Flatbread
Step 1: Mix the dry ingredients. Whisk together all the dry ingredients, then add the olive oil and water.
Step 2: Form a dough. With a wooden spatula, combine everything until it forms a soft ball of dough.
Step 3: Shape it. With your hands or a rolling pin, flatten the dough on a parchment-lined surface to about 1/2 inch thick.
Score it with a knife into 8 triangles, then prick it all over with a fork.
Step 4: Bake. Bake in a preheated oven for 20 minutes. The bread is done once golden.
Let it cool for 5 minutes before digging in!
Detailed quantities and instructions are in the recipe card below.
Pro Tips
- Use fresh ingredients for the best results.
- Mix the dry ingredients before adding the wet ingredients to distribute the salt and baking powder evenly.
- Don’t expect a big rise; without yeast, this flatbread will taste and look flatter. If you’re looking for other gluten-free flatbread recipes, try my spinach cottage cheese flatbread.
- Start with 1/2 cup room-temperature water, then add 1 tablespoon at a time until the dough is doughy.
- Score the bread before baking for easier, even breaking after baking.
Watch Me Make It
How to Eat Barley Bread
Barley bread is excellent fresh out of the oven with a pat of butter and a drizzle of honey. You can eat it for breakfast or afternoon tea instead of refined white wheat bread and sugar-laden cookies. For a savory option, serve it with these spicy Pakistani scrambled eggs, or this zucchini with scrambled eggs.
Barley Bread FAQs
Barley is a whole grain, and although not gluten-free, it is high in fiber and is lower on the Glycemic Index than wheat.
If you’re experimenting with healthier alternatives to traditional wheat bread, you may also enjoy this 3-ingredient bread alternative made with avocado.
Barley bread has a mild, nutty, slightly sweet taste with a rustic texture.
Yes, you can make barley flour at home. Although I haven’t made my own barley flour, I found this extensive article you can reference.
Hulled barley is better in that it is a whole grain with just the inedible outer husk removed. Pearl barley has the husk and bran removed, and it is polished to look shinier. Pearl barley is less nutritious but yields a finer flour.
Yes, you can add mix-ins to this barley bread. Add sweet mix-ins like cranberries and raisins or savory ones like parmesan and rosemary. Or add nuts, like pistachios and walnuts. One reader even swapped half of the barley flour for peanut powder to make a peanut butter cookie!
If you tried this barley bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments. I love hearing from you! You can also follow me on Pinterest or subscribe to our newsletter to get more deliciousness straight to your inbox!
Barley Bread
Ingredients
- 2 cups barley flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup water
Instructions
- Preheat the oven to 450ºF/ 232ºC.
- In a medium-sized bowl, whisk together barley flour, baking powder, and salt until combined. Add the olive oil and water, then mix with a wooden spoon until incorporated. Then knead the dough by hand and form it into a ball.
- Place parchment paper on the countertop, set the dough ball on it, and roll it into a 1/2 inch-thick round. Don't worry about making it a perfect round. The rougher the edges, the more rustic it looks.
- Transfer the flattened dough, along with the parchment, to a cookie sheet and score into eighths (triangles) with a knife. Prick it all over with a fork and bake it on the center rack in the preheated oven for 20 minutes.
- Once done, let it cool for 5 minutes before breaking into it.
Video
Notes
- Use fresh barley flour for best results.
- Start with 1/2 cup of room-temperature water, then add more in 1-tablespoon increments as needed.
- Don’t expect a big rise when baking this bread; without yeast, it will taste and look flatter.
Meijer says
That connection to ancient athletes and the Prophet Mohammed’s own choice of barley gives this recipe a quiet depth most bread posts miss. It makes me want to bake it while keeping that history in mind, maybe even while checking the Meijer weekly ad for barley flour.
Sharlene Tucker says
I’m trying one ancient grain a month and beginning my journey with your recipe. Thanks for sharing!
Jane Werner says
I tried your recipe differently 3X and they all turned out great. Instead of olive oil, first time with avocado oil, second time with melted butter and third time with bacon fat.The last time I did it in the food processor and it turned out fast and perfect. This is my go-to barley bread recipe from now on. Thank you so much for posting this.
Shah Zeeshan says
Aww this is so good to hear Jane! Thank you for leaving a review and rating!
Judie Ellen Warren says
I just made this a few minutes ago and it’s delicious! I’d nade it once before and this time I substituted one half cup of the barley flour for peanut butter powder.
It’s a bit like a peanut butter cookie!
Shah Zeeshan says
That’s great to know! Thanks so much for coming back and leaving a review Judie:)
Mimi says
I’m new to baking and this seems easy enough for me to try. I just thought I’d leave a comment while I’m looking to insure you get credit for showing me this. Thank you so much! Have a great, great day. I’ll be scouting your other recipes too. 🩷
Zeeshan says
Welcome Mimi, so kind of you! thank you and happy cooking!
Annette says
I absolutely LOVED this! As a health care professional and healthy eating addict, I know how healthy whole grains are – particularly barley. After the initial difficulty of finding whole grain barley flour (rather than pearled barley flour) I found this recipe delicious, quick, easy and so unique. When I drizzled honey on it, It was almost like eating a large crumbly cookie. So rustic and deeply satisfying. I could totally see topping this with dried herbs or cinnamon/sugar for both savoury or sweet option. Thank you so much for this recipe. I would welcome any other barley recipes that are this uncomplicated – it is truly an under-rated grain:)
Shah Zeeshan says
So glad the recipe worked out for you Annette! Thank you for your wonderful review. It really is a blank canvas and is delicious savory or sweet.
Zeeshan Shah says
So glad you enjoyed this Annette! Thanks so much for leaving a review
Lamyku says
Wholesome bread and delicious!
I ground my own barley flour from pot barley. The recipe is simple but I used an additional 1/8 cup of water to make the dough. The taste of the flat bread is slightly sweet where the sweetness should have come from the barley itself.
I am thinking of using the dough as a pie dough in my next trial. Do you think it would work or not?
Thanks for sharing the recipe.
Zeeshan says
Thanks for your review! I haven’t tried the recipe as a crust but it’s worth a try, perhaps spread it out thinner? Let me know if you try it!
Nidhi says
Could you please mention the ingredients in metric…I am so eager to try barley bread. Your recipe seems very simple n so interesting.
What should be the consistency of flour n water mixter? I have only made whole wheat flour bread so not really sure about this…
Thanks
Zeeshan says
Hi Nidhi, the flour and water mixture consistency should be much like wheat dough actually. I will keep in mind to share metric measurements too! Thanks for the suggestion! You can watch the video I have linked above:) Hope you try it! Let me know how it goes!
ROSA says
Is it possible to make barley bread in bread maker??
Shah Zeeshan says
I think this particular recipe is best made on a baking sheet in the oven.
Zeeshan says
Oh how wonderful is that!
Jacquie says
Hi, has anyone tried making 8 individual flat breads lika a pita and baking them?
Zeeshan says
Hi! i have not but you can try! Let me know how it goes. Just fair warning, these are rustic and don’t rise like a pita would!
Saima says
Salaam,
Its not just that our rasool PBUH loved barley-if you watch Hamza Yusuf’s video on foods of our prophet- you will learn that our prophet never ate wheat in his entire life!!!!!! His daily bread was made of barley. When I learned that, I completely left wheat and now only eat barley bread daily.
Zeeshan says
I did not know that! Thanks for sharing:)
Linda says
Learn something new everyday 😁
AS says
I was wondering how you make the barley flour. Did you grind the barley. If so, did you use hulled or pearl barley.
Zeeshan says
I actually bought the flour from a store but I imagine you could grind the barley hulled or pearl and get the flour:)
Lisa Girling says
Would this recipe work with some added grated cheese in it? I used to make an apple cheese bread and it was wonderful but time consuming. This sounds so lovely for breakfast and I thought a little cheese in it and topped with apple butter or jelly while still warm . . . . Mmmmmmm.
Zeeshan says
Never tried it but I don’t see why not, let me know how it goes if you do:)
D says
Hello, if I were not to add baking powder to it, will it still be palatable? Jazakh Allah Khair
Zeeshan says
Hi, yes it will be palatable but it wouldn’t rise as much. Baking powder is a leaving agent meaning it enlarges the bubbles in the batter. This gives the rise that we want in baked goods. Hope that helps:)
Chelsea says
Prophet Muhammad used to eat barley bread also! I definitely can’t wait to try out this recipe, in shaa Allah <3
Zeeshan says
yes Chelsea! That’s what makes it worth the try! Hope you do and write back here to tell me what you think!