Barley Bread
A rustic flatbread that's nutty and crunchy. Easy to make, and no proofing required. Eat it for breakfast with your favorite spread or for afternoon tea.
Servings: 8
Calories: 188kcal
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
Adapted from healthyeating.com
- 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.
Nutrition
Serving: 1slice | Calories: 188kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 181mg | Potassium: 115mg | Fiber: 4g | Sugar: 0.3g | Calcium: 71mg | Iron: 1mg
