Organic Barley Flour

Barley flour is a non-wheat flour made from grinding whole barley. It’s a popular alternative to wheat flour. It is a good flour substitute for no-yeast loaves of bread, some cakes, and cookies for a whole-grain twist. It is an easy ingredient to incorporate within the kitchen in general; barley flour has a sweet, nut-like flavor that enhances the flavor of pancakes, bread dough, quick bread, rye bread, and more. Whole Barley has a light golden-brown color. Barley is usually harvested in warmer seasons, so it is usually harvested in springtime. Barley flour is made by grinding whole barley grain into a fine powder. It can also be used in other cooking applications, such as a thickener in soups and sauces.

Barley is a delicious, fiber-rich antiquated grain with a mild, slightly nutty taste and chewy texture. It is often used in soups and stews as a thickener, and it goes well in casseroles and salads.

Barley Flour Uttapam

Things you’ll need:

• 2 cups Barley flour
• 1 cup of carrots, peas, green beans, corn, or other choice vegetables
• 1 Onion, finely chopped
• 1-2 Green chilies, finely chopped
• Two teaspoons of Coriander Leaves, chopped
• ⅛ teaspoon Turmeric
• ½ teaspoon red chili powder (adjust as per taste)
• Salt to taste
• Water as needed

To The Kitchen:

• Mix barley flour, onion, green chilies, chopped coriander leaves, and salt in a big bowl.
• Mix well. Add the turmeric and red chili powders add a little water.
• Mix well and check the seasonings.
• Bring the flour to a cake batter consistency. Set aside for 5 minutes to let some of the rawness of onions reduce.
• Meanwhile, grease a non-stick pan and heat it. Cover and let it cook on one side until golden brown. Spread the batter with a spoon; do not make it too thick or thin. Add the finely chopped vegetables of your choice.
• Flip and cook on the other side.
• Serve hot with butter.

Egyptian Barley Bread

Things you’ll need:

• Two ¼ teaspoons of yeast
• ½ cup lukewarm water
• 2tablespoons honey
• ½ teaspoon salt
• One egg, lightly beaten
• Two tablespoons butter
• 2 cups Barley flour

To The Kitchen:

• Combine yeast, water, and honey in a small bowl and sit for 5 minutes.
• Add salt, eggs, and butter.
• Stir in flour and mix until a workable dough is formed.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place the dough in a large greased bowl and coat it with oil or butter. Cover with a towel and let rest in a warm place for 90 minutes.
• Turn the dough onto a lightly floured surface and knead for a few minutes again.
• Shape the dough into a disk, about ½ inch thick, and place it on a lightly greased baking sheet. Cover with a towel and let rest for one hour.
• Preheat the oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown. Let cool on a rack.

Barley and Oat Pancakes

Things you’ll need:

• 1 cup oat flour & 1 cup barley flour
• ¼ cup wheat germ
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1 tsp salt/· 1 tbsp oil
• 1 ½ cups skim milk/· 2 tbsp honey
• 2 eggs, slightly beaten
• ½ banana, mashed
• 1 tsp vanilla extract

To The Kitchen:

• Mix the dry ingredients in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour the milk mixture into the well in the flour mixture and gently stir until the batter is moist and slightly lumpy.
• Heat a pan or pan over medium-low heat. Lightly grease the pan by running a paper towel dabbed with oil around the bottom of the pan. Drop a small amount of water on the surface. If water bounces, the pan is ready
• Drop the batter a spoonful at a time onto the pan, forming 5-inch circles, and cook for 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with the remaining batter.