Yoghurt flatbreads with barley and mushrooms from Plenty (page 236) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on August 21, 2021

    Pretty. Jolly. Good. Used black barley and pearl mushroom with shiitake mushrooms.

  • StoicLoofah on February 26, 2018

    Definitely roll the flatbreads out a lot more than 1 inch. I think rolling it out to at least a 9 inch diameter and maybe more depending on your preference. if you don't use clarified butter, lean more heavy on the vegetable oil than butter or else it will get very dark.

  • eliza on January 12, 2016

    I only made the flatbreads, added zata'ar spice blend, and rolled them as thin as possible. They were pretty good.

  • okcook on January 08, 2014

    Just made the mushroom/barley mixture. Wonderful. So earthy and I can totally see using another grain. I did toast my barley before cooking for some added richness. It would make a great side for all kinds of meats/salads. It reheats really well too.

  • k.a.g on June 02, 2013

    In response to Donnakay - my edition says to roll the flatbreads out to 2mm (more like 1/16 of an inch!).

  • annapanna on March 10, 2013

    I thought the flatbreads turned out a bit dry, maybe I made them too thick? The mushroom-barley mixture was quite nice. I had some leftovers the next day and I thought it tasted even better then.

  • Donnakay on December 29, 2012

    The recipe says to roll the discs out to 1" thick. That can't possibly be right. 1/8" thick is more like it.

  • jaxstar84 on October 30, 2012

    These will be my go to flatbreads from now on! Soft with a great flavour, they're not as plain as other flatbreads, and with the mushrooms on top, it's amazing. I love this recipe. So simple but SO delicious. I used brown rice instead and it was great.

  • ironsteph on September 11, 2012

    I have not made the barley and mushroom part, but the whole wheat yogurt flatbreads (made with greek yogurt) have become a staple for me: they are easy, delicious, and go with many other things. Fresh bread always makes a meal better.

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