Barley Flatbreads

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  • 1 heaped tablespoon barley flour
  • 1 heaped tablespoon buckwheat flour
  • pinch of salt
  • 2 teaspoons sunflower oil
  • extra oil for greasing
  • cold water
  • more barley flour for rolling out


Mix two flours and salt in bowl. Rub in 2 teaspoons oil with fingertips. Add 2 tablespoons water and start to make stiff dough, adding more water if required. Knead with hands about three minutes; shape into ball. Cut with knife into four equal-sized pieces. Sprinkle worktop with barley flour and roll out each piece until very thin. Use spatula to lay on hot oiled griddle or heavy-based frying pan. Cook two or thee minutes on each side.

Use instead of wheatbread.

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