May 10, 2024 - 1:56pm
barley pita w/clas
Thank you to aly-hassabelnaby for his Breads of Egypt series!
He just wrote on Barley Pita.
I was a little hesitant to go as high on the barely (50:50 :: barley:wheat) as he did,
so I backed off and mixed up a batch of about 40:60:: barley:wheat.
I happened to have a bit of purple barley and so my batch was small (50gr:75gr).
There were about 10 gr of rye from the starter (clas).
I found the dough rolled out like a wheat/corn tortilla would.
Here they are and they are tasty, chewy, puffed and not pasty at all!
I did a 20 min Knead in the Panasonic BM. 1hr 45min ferment at 32C. It is a lean whole grain fresh milled dough. I also put in some Zaartar mixed in after bulk f.
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Flat bread is a great idea to bake with barley, I'll have to try this. I love the taste of barley in bread, but have had no success getting it to rise, even with only 1/3 barley, 1/3 WW, 1/3 AP. :(
Did you use pearl? Roast it at alll before grinding?
Hi Precaud,
I did not roast the barley- that might affect chewiness. There is a picture of the barley below - it is semi-hulled . It has nearly 3X the fiber of wh wheat berries.
The recipe I used is here.
I hope you try it.
Did you see the recipe on barley sandwich loaf from OSU here? See p 21
There is an 8-12hr preferment that sounds like the first step in RyeBread's 50-50 rye:wheat.
I adjusted it to using clas here.
Perhaps barley could take the place of the rye in the preferment. With clas it look only 6-7 hr (instead of 8-12).
Thanks for sharing, I'll definitely check it and your CLAS verion out!
You're probably right re: roasting the barley, I did it to enhance the taste but it no doubt impacts the chew.
Nicely done. These look a bit darker than mine but I guess your barley flour is different than mine. It's not as uniform and standardized across the world like white flour is.
This is the purple barley - its color is purple and it is slightly pearled. The pita took on the darker colors of the grains used (barley, wheat and rye).
You are right that barley comes in various forms and so even the nutrient data varies. I do like that it has nearly 3X the fiber as whole wheat.
Thank you again for showing the possibilities of barley!!