* 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
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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"
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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.