Yoghurt flatbreads with barley and mushrooms

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

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</

Stew
Preserve
Starter
Pizza
Vegetarian
Gluten-free

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