Yoghurt flatbreads with barley and mushrooms

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

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.


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


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