Use instead of wheatbread.
- 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.
Posted in Breads and Pastries