Name: Yoghurt flatbreads with barley and mushrooms
Yield: Serves 6 as a starter
Ingredients: 1 tbsp lemon juice; 140 g Greek yoghurt; 1 garlic clove, crushed; 20 g dried porcini mushrooms; 1½ tsp baking powder; 180 ml lukewarm water; 125 ml white wine; 4 tbsp clarified butter (or a mixture of melted butter and vegetable oil); 6 tbsp Greek yoghurt; salt and black pepper; 140 g wholemeal flour; 2 tbsp chopped parsley, plus extra to garnish; 2 tbsp olive oil; 3 tbsp chopped fresh coriander; ½ tbsp finely chopped preserved lemon skin; 2 thyme sprigs; ½ tsp salt; 400 g mixed shiitake and chestnut mushrooms, halved; 60 g butter; 70 g pearl barley

Preparation info

Serves
6
as a starter

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

This is a wonderfully soothing dish due to the smooth textures of the mushrooms and barley. As amazing as the flatbreads are, you don’t have to make them if you are short of time. Rice or couscous will be fine alternatives.

Ingredients

70 g pearl barley
20 g dried porcini mushrooms
180 ml</

Method

Start by making the flatbreads. Combine all the ingredients, apart from the butter, in a bowl and use your hands to mix them together to a dry dough; add more flour if needed. Knead the dough for a minute or so, until it is smooth and uniform. Wrap it in cling film and chill for at least an hour.

Meanwhile, make the mushroom ragout. Rinse the barley with cold water, then place in a medi

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Ingredients

Method

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