Scandinavian barley flatbread

Scandinavian barley flatbread

From
Grains
Makes
4 x 12 cm flatbreads
Prep
5 mins
Cooking time
15 mins
Photographer
Deidre Rooney

This gives you fresh bread really fast. It has a distinctive barley taste and is good warm from the oven with sweet or savoury toppings. It’s particularly delicious with smoked ham or salmon, or strong cheese.

From the grocer

Ingredients

Quantity Ingredient
175g stoneground barley flour, plus extra for dusting
50g malted bread flour
1/2 teaspoon salt
2 teaspoons soft light brown sugar

Method

  1. Preheat the oven to 240°C. Line a baking tray with baking paper.
  2. Put the flours into a bowl and add the salt and sugar. Measure out 200 ml water and mix enough into the flour to produce a soft dough, but not one that is too wet. The dough should be soft and pliable. Knead lightly, then separate into 4 balls.
  3. On a lightly floured work surface, roll each ball into a circle about 12 cm in diameter. Don’t worry about the thickness – if you roll them out to this size the thickness will be right. Slide onto the prepared baking tray and bake for 15 minutes. The flatbreads will be puffed up and slightly golden. Move to a wire rack and leave to cool slightly before eating.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again