Barley Semolina Flatbread 🌾

Name: Barley Semolina Flatbread 🌾
Total time: 900 s
Yield: 1 piece
Ingredients: 2 cups barley semolina (about 300 grams), plus extra for shaping; 1 teaspoon active dry yeast; 1 teaspoon salt; 4 tablespoons olive oil; 3/4 cup warm water (about 200 ml); 1 tablespoon seeds (anise or nigella)

Un amour de cuisine @unamourdecuisine

Algérie

Barley Semolina Flatbread 🌾

Un amour de cuisine @unamourdecuisine

Saved

Ingredients

About 15 minutes

1 piece

2 cupsbarley semolina (about 300 grams), plus extra for shaping
1 teaspoonactive dry yeast
1 teaspoonsalt
4 tablespoonsolive oil
3/4 cupwarm water (about 200 ml)
1 tablespoonseeds (anise or nigella)

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Steps

About 15 minutes

1

In a bowl, combine the barley semolina, olive oil, salt, and yeast.
2

Add the warm water and mix to form a dough.
3

Mix in the seeds (anise or nigella).
4

Knead the dough for 1 to 2 minutes; it will be a bit sticky.
5

Shape the dough into a ball, cover with a kitchen towel, and let it rest for 1 hour. The dough will become less sticky and easier to handle.
6

Punch down the dough. If it's too firm, add a little water, then roll it in barley semolina.
7

Sprinkle your work surface with barley semolina, place the dough ball on it, and sprinkle more semolina on top.
8

Flatten the dough into a round flatbread about 1/2 inch (1 cm) thick using your palms.
9

Cook the flatbread on a cast iron griddle or a nonstick skillet on both sides.
10

Cook until the flatbread is golden brown.
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