Barley Bread recipe | Hulless Barley Flat Bread The healthiest
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- Опубліковано 25 сер 2024
- Hulless barley is truly the best form of the best grain.
It can rapidly improve people's health by reducing blood sugar levels and the risk for diabetes.
This easy, healthy, fulfilling delicious and quick recipe, provides you with the least calories.
Replace the white flour with Hulless barely flour and notice how your health gets better.
For more information about its nutrition go to the below web address:
defeatdiabetes...
www.mendosa.com...
Tips to help the bread puff up and split into pita bread.
Barley is very hard to open however below are some tips to help.
1. Make sure the batter is not dry. Moisture will help it rise.
2. Spray the top layer of the pita dough with little water.
3. Set the heat to number 7 or medium high heat.
4. Try using different pans that distribute the heat evenly.
5. Leave the dough to rest in every step.
Make sure that they are covered well
- 1.5 hours when you mix it
- 10 minutes when you divide them into balls
- 10 minutes when you shape it into disks
- when the bread starts to puff up help it open by gently moving the spatula on the bubble with a circle motion, this will help distribute the steam inside the pita and push it to open.
Good luck
Dear if you boil 2 tea spoon of barley flour with little water stir once boiled. 2. turn of the heat and 3. add the reset of the flower the quantity you need and the hot water it required NO oil no yeast. 4. cook on stove as you did, it will puff!! press the side gently and flip etc.) . (approx for each cup of F. 1 cup and half of water) this will give you 15 small bread a bit bigger than the one you showed here, but softer than pita bread. Salam.
I had made a barley bread and failed badly, so I searched and watched all videos on youtube with different cultures and languages and all are FAKE, weather they mix it with wheat flour or other substances.
I've found the perfect way by accident and it is similar to your way and the bread is puffy, chewy and delicious.
The secret is to roll the barley dough as wider as possible, the wider and lighter the puffier and better the dough is going to be. Another secret is spraying water and flipping the bread after 30 seconds and the reason is if you cook longer it is going to make bubbles and those bubbles are going to burn when you flip to the other side. sharing my secret, because I have found the first authentic video. Thank you to you all.
Hello. Could you please send /text me the recipe and instructions for this barley bread? It would be greatly appreciated ❤️
@@antoinetteblair4
Just mix barley with water and salt, that's all the recipe and try to make the dough neither sticky nor rigid, make it almost to become sticky, because you need to throw some flour when you stretch, otherwise it's gonna be sticky. Stickiness is important, but we just need it to stretch it, without stickiness you wouldn't stretch, keep it in your mind, most people fail, because they make the dough sticky in the begginning(even without stretching it it is sticky)and this is wrong, we want to touch it by our hands and never it sticks, but when we stretch it we want it to stick to some extend, otherwise it's gonna be a mess.
Nextly, the most important step is stretch perfectly. The lighter and wider the best. Try to stretch fully that if you keep stretching more it's gonna tear up, so we want it fully before it will tear up.
You will need some practice, most people fail in wheat flour, let alone barley flour. You can also cut the edges before baking to make it in a good shape and spray water(after Flipping) as i recommended up. All the best.
@@pip784 Thank you so much for responding so quickly! I do appreciate it!
So when you say stretch the dough, do you mean make it as thin as possible without tearing it?
Thanks again.
All the best.
That's true 👍
@@antoinetteblair4
Yub, that's the goal.
Thank you for the recipe. Also, you have a very relaxing voice!
Thanks so much, now i can do it
Looks delicious, nice job
A tortilla press works great with a wax paper on top and bottom.
how many grams are in a cup of barley flour?
good job i love u 😘❤️
You have beautiful hands. No jokes, that tells a lot about a person)
Thx
What would happen if I didn’t add yeast?
The texture of the bread will be less soft.
Hi. If I don't have yeast what can I use?
Hello, you don't really need yeast if you are making flat bread.
It's just easier and softer to handle the dough. U can add some oil if u like or sugar(honey) this will make the dough softer
Hi
can you advise on how to have the barley bread comes as poped up. so you can open the 2 layers and make a sandwich. this normally happens with the wheat flour with the same recipe.
Barley is very hard to open however below are some tips to help.
1. Make sure the batter is not dry. Moisture will help it rise.
2. Spray the top layer of the pita dough with little water.
3. Set the heat to number 7 or medium high heat.
4. Try using diffrent pans that distribute the heat evenly.
5. Leave the dough to rest in every step.
Make sure that they are covered well
- 1.5 hours when you mix it
- 10 minutes when you divide them into balls
- 10 minuts when you shap it into disks
- when the bread starts to puff help it open by gentley moving the spatula on the bubble with a circle motion, this will help distribute the steam inside the pita and push it to open.
Good luck
@@PhoenixCookbook thank you
Thank you and all the best
@@PhoenixCookbook
Hi
Could you please make a video to show how to make a bread made of Barely and Oat Baran 50/50 Qty plus the other ingredients.
Thx
I will consider it.
@@PhoenixCookbook
thx