Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Yogurt | 170g plain Greek | 100 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1/2 cup fat free plain yogurt at room temperature
- 1/2 teaspoon baking soda
- 1 cup barley flour
- 1 cup wholewheat flour (or other whole grain)
- 1/2 teaspoon salt
Directions
Dissolve the yeast in warm water.
Stir the yogurt until smooth, then mix in the baking soda. Yogurt will froth. Combine the flours in a mixing bowl with the salt. Add the yeast liquid and the yogurt. Stir. Knead by hand for 10 minutes.
Cover the bowl with plastic film and let rise in a warm place for 1 to 1.5 hours. until doubled in bulk. Turn the dough out onto a board and knead a little. Divide into 8 equal portions, and roll into little balls.
Roll each ball into a 6" round. Cover and leave for 20 minutes. Heat a griddle or electric frypan to medium high heat. Rub pan with oil or use cooking spray. Place one round of dough in pan and then press with a folded cloth to encourage small bubbles. This prevents a pocket from forming. Cook for 1.5 minutes, then turn and cook for one minute further. Edges of breads will appear moist when cooked.
Wrap and keep warm until all rounds are cooked. Serve warm.
Category:Egyptian Recipes
Category:Egyptian Appetizers