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Barley Flatbreads
Veg HT CBF
Egyptian 50mins plus proving
Makes 8
Hot Vegetarian Rolls Flat
Bread Breads Baked Fayre Dairy Free Eggless Egypt North
Africa Nth African
Ingredients
1 teasp Active Dry Yeast
60ml/2fl.oz. Warm Water
120ml/4fl.oz. Plain Yogurt (room temperature)
½ teasp Baking Soda
100g/4oz Barley Flour
150g/-5oz Whole Wheat Flour
½ teasp Salt
Instructions
1. In a small bowl, dissolve the yeast in the warm water.
2. Stir the yogurt until smooth, then add the baking soda and mix well. The
yogurt will froth up.
3. Mix together the flours and salt in a large mixing bowl then add the yeast
mixture and yogurt and stir to mix. Knead in the bowl for 10 minutes.
4. Cover the bowl with clingfilm and leave in a warm place for 1 until doubled
in size.
5. Turn the dough onto a lightly floured work surface, knead for 5 minutes then
divide into 8 equal portions, and roll into balls.
6. Cover with a clean tea towel and leave for 20 minutes.
7. Preheat the oven to low. Heat a griddle or large frying pan until quite hot,
rub with oil then place one dough ball in the pan and then press down encourage
small bubbles. Cook for 1 ½ minutes, then turn and cook for a further minute.
The edges of bread should seem moist when cooked.
Keep the bread warm (covered with foil) whilst you cook the remaining rolls.
Serve warm
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