Barley flat bread

barley flat bread

barley flat bread


  • 2 cups of Barley flour
  • 1 cup of Wholemeal Spelt flour
  • 1/2 cup of Besan/Gram flour
  • 1 tsp salt
  • 2x finely chopped dates
  • 3 x tsp of ghee
  • 1cup of water
  • 1/2 tsp Coriander seeds
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Black peppercorns


Dry roasted spices in a hot skillet, when the pop remove from heat and put into a mortar & pestle; crush seeds into a powder

Place dry ingredients into a mixing bowl or blender with a “dough setting” (for this recipe the Ninja blender was used); add flours, spices, salt and mix, then slowly add the water whilst mixing to make a dough, add ghee during this process. Knead dough until a good consistency. Place into fridge for up to 30 mins

Dust chopping board with flour

Separate dough into 4 balls and then roll out on a chopping board with a rolling pin

Put 1 tsp of ghee or coconut oil onto hot skillet,

Place flat bread onto hot skillet

Turn bread when it starts to bubble

Remove when brown on both sides