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Bedouin Barley Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 06 Nov 2016 10:10:54 -0800
v116.n041.1
* Exported from MasterCook *

                            Bread, Bedouin Barley

Recipe By     :Jeffrey Alford & Naomi Duguid
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Ethnic                          Fatfree
                  Hand Made                       Posted
                  Side Dish                       Stand Mixer

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  barley flour
    2               cups  hard unbleached white flour -- plus 
additional for dusting
    2          teaspoons  salt
    1 1/2           cups  warm water -- to 2C

Fatir - Jordan, Israel, and Egypt

Fatir takes very little time to prepare. Nomadic Bedouin store their 
grain whole, fresh-grinding flour for each batch of bread. Barley 
flour, mixed with a little wheat flour when available, is 
traditionally used. This recipe calls for equal amounts of wheat and 
barley flour.

Place a heavy skillet over medium-high heat, and add the barley 
flour. Roast the flour, stirring constantly, until it has a roasted 
aroma and the color has changed to a light brown. Pour the flour into 
a medium-sized bowl, and allow to cool for a few minutes.

Add the wheat flour and salt to the barley flour. Make a well in the 
center, and pour in 1 1/2 cups warm water. Stir from the center out, 
incorporating as much flour as possible. If the dough looks too dry 
to be kneadable, add a little more water.

When you can stir no longer, turn out the dough onto a lightly 
floured surface and knead for 5 to 7 minutes, adding white flour as 
necessary if the dough is too sticky. Cover and let stand for 
approximately 30 minutes.

Cut the dough into 8 equal pieces. Flatten each piece under the palm 
of your hand, dusting the pieces lightly with flour.

Roll out one bread at a time, keeping the remaining pieces covered. 
Roll each bread out until it is approximately 10" in diameter. The 
breads will be quite thin and easily torn, so handle with care.

Turn your wok upside down over a burner and heat over high heat. When 
hot, oil lightly, using a paper towel. Reduce the heat slightly, and 
gently lay on a barley bread. Cook pressing down gently in different 
places momentarily to expose all parts of the bread to the hot 
cooking surface, for 1 1/2 to 2 minutes, or until the underside of 
the bread has changed color. (Use a small piece of cotton cloth or a 
paper towel to protect your fingers as you press down on the hot 
bread.) Turn the bread over and cook again pressing down gently on 
different parts of the bread to hold it against the hot surface, for 
about 1 to 1 1/2 minutes, until the bread has firmed up. Remove to a 
kitchen towel and wrap to keep warm. Roll out and cook the remaining 
breads in the same way. Serve warm.

Makes 8 thin, supple breads, about 10" in diameter.

Source:
    "Flatbreads & Flavors Cook Book"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 128 Calories; 1g Fat (4.0% 
calories from fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 536mg Sodium.  Exchanges: 2 Grain(Starch); 0 Fat.