Barley Cakes
Barley cakes were common to the ancient Mediterranean and Levant. One of the most ancient foods in the world. This is a recipe I've developed, based on ancient recipes.
2 cups barley flour
1/2 tsp salt
1 tbs baking powder
3/8 cup milk
1/3 cup olive oil
1 tbs honey
1. Mix all the dry ingredients in a bowl.
2. Stir in all the wet ingredients and mix well. Knead with hands in the bowl until smooth textured. If the dough is too dry and crumbly, you may need to add a few more drops of milk.
3. Preheat oven to 350º.
4. Pinch off one-inch balls of dough and flatten them into disks approximately 3 inches in diameter and 1/8 inch thick. Pat between the palms into nice even disks.
5. Bake on an oiled baking sheet for 15 minutes. Cool on a cooling rack.
Yield: 13 cakes.
2 cups barley flour
1/2 tsp salt
1 tbs baking powder
3/8 cup milk
1/3 cup olive oil
1 tbs honey
1. Mix all the dry ingredients in a bowl.
2. Stir in all the wet ingredients and mix well. Knead with hands in the bowl until smooth textured. If the dough is too dry and crumbly, you may need to add a few more drops of milk.
3. Preheat oven to 350º.
4. Pinch off one-inch balls of dough and flatten them into disks approximately 3 inches in diameter and 1/8 inch thick. Pat between the palms into nice even disks.
5. Bake on an oiled baking sheet for 15 minutes. Cool on a cooling rack.
Yield: 13 cakes.