Middle Eastern · Bread

Barley and Wholemeal Flatbread

Name: Barley and Wholemeal Flatbread
Total time: 2 h 30 min
Yield: Serves 4 · 8 flatbreads
Cuisine: Middle Eastern
Ingredients: 1 tsp active dry yeast; 60 ml warm water; 125 g plain yoghurt, low-fat, at room temperature; ½ tsp baking soda; 125 g barley flour; 150 g whole wheat flour; ½ tsp salt; 1 tbsp oil, for greasing the pan

Soft, slightly tangy flatbreads made from barley and wholemeal flour with a little yoghurt. They cook in a couple of minutes per round on a hot griddle.

YieldServes 4 · 8 flatbreads
Hands-on55 min
Total2 h 30 min
Difficulty

Ingredients

1 tspactive dry yeast
60 mlwarm water
125 gplain yoghurt, low-fat, at room temperature
½ tspbaking soda
125 gbarley flour
150 gwhole wheat flour
½ tspsalt
1 tbspoil, for greasing the pan

Diet

Vegetarian (lacto-ovo)

Contains

Gluten
Dairy
Wheat
Barley
Cabbage family (any)
Yeast
Lactose
FODMAPs (any)

Taste

Sour / bright
Salty
Bitter
Richness / fat

Texture

Chewy

Equipment

Stovetop

Season

Any season

Occasion

Weeknight

Effort

45–90 min active
1–3 hours total
Difficulty 3
Needs advance prep
Kid-friendly

Nutrition

Calories: low
Protein: low
Carbs: high
Fat: low
Fiber: moderate
Sodium: moderate

Budget

Budget: low

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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Ingredients

What it costs to shop for

The method is for members

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