Breads
Barley Flatbread with Sesame Seeds
Ingredients
Method
- Combine the barley flour, wheat flour and salt in a bowl.
- Stir in the olive oil and warm water, mixing to form a soft dough.
- Knead briefly for 3-4 minutes, then cover and rest for 45 minutes.
- Divide into 6 pieces and roll each into a thin round, pressing sesame seeds firmly onto one side.
- Cook on a dry, preheated griddle over medium heat for 2-3 minutes per side until lightly browned and cooked through.
Native Name: Nan-e Jow
Cultural Background: Before wheat became widely dominant, barley flour made up much of the everyday bread eaten across the
Iranian Plateau, particularly by the working population outside the wealthier households. This denser, nuttier
flatbread reflects that older, humbler grain tradition, topped simply with sesame seeds.
Tips:
– Barley flour doesn't develop gluten the way wheat does, so avoid over-kneading; a gentle mix is all that's
– needed.
– Press the sesame seeds in firmly before cooking so they don't fall off the bread.
Variations:
– Add a pinch of dried thyme or oregano to the dough for a more savoury bread.
– Use half rye flour in place of barley flour for a different, slightly tangier flavour.
Storage: Store wrapped at room temperature for up to 2 days.
Reheating: Warm briefly in a dry pan to refresh before serving.
Nutrition: Per flatbread: approx. 210 kcal, 6 g protein, 35 g carbohydrate, 5.5 g fat, 5 g fibre.
FAQs:
Q: Can I use only barley flour with no wheat flour at all?
A: It's possible, but the bread will be noticeably denser and more crumbly, since barley flour has little gluten to give the dough structure.
Q: Is this bread suitable for people avoiding gluten?
A: No, both barley and wheat flour contain gluten, so this bread is not gluten-free.