Yoghurt flatbread, pearl barley and mushrooms

Start with the bread by mixing 140 g whole wheat flour, 1,5 tsp baking

powder, 1/2 tsp salt, 140 g Greek yoghurt and 3 tbsp koriander leaves. Knead for a minute, wrap in plastic foil and keep in de fridge for an hour.

Cook 50 g pearl barley in 60 g water, which will take about 50 mins.

In the meantime soak 10 gr dried porcini in 90 ml lukewarm water.

After 20 mins quarter 200 g shiitake and mushrooms and fry in 15 g butter and a splash of olive oil, with a sprig of thyme, during 4 mins. 

Then add 1 finely hacked clove of garlic and 50 ml white wine and reduce during another 5 mins.

Then add the soaked porcini and their liquid (avoid the sand, if any), simmer for 10 mins. 

Add 10 g butter and 2 tbsp parsley, 1/4 tbsp hacked preserved lemon and the barley. Season with pepper and salt, keep warm.

Divide the dough into 6 balls. Freeze 4 for future use and roll the other 2 into flat (2 mm) pancakes. Bake them in clarified butter in 2-3 mins per side.

Serve as shown with Greek yoghurt and more parsley.

(An Ottolenghi recipe)

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