* Exported from MasterCook *
Yogurt Flatbreads with Barley and Mushrooms
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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Flatbreads:
1 cup whole wheat flour -- plus 2 teaspoons
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Greek yogurt
3 tablespoons chopped fresh cilantro
4 tablespoons clarified butter -- or a mixture of melted butter and vegetable oil
Mushroom Ragout:
1/2 cup pearl barley
3/4 ounce dried porcini mushroom
3/4 cup lukewarm water
4 cups mixed shiitake and button mushrooms -- halved
2 tablespoons olive oil
5 tablespoons butter
2 sprigs fresh thyme
1 garlic clove -- crushed
1/2 cup white wine
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley -- plus extra to garnish
1/2 tablespoon finely chopped preserved lemon
1 tablespoon lemon juice
6 tablespoons Greek yogurt
To make 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 plastic wrap and chill it at least an hour.
To make the mushroom ragout: Rinse the barley with cold water, then place in a medium saucepan and cover with plenty of fresh water. Simmer for 30 to 35 minutes, or until al dente.
Place the porcini in a bowl and cover with lukewarm water; set aside. Put the fresh mushrooms in a heavy pan with the oil over medium-high heat, half the butter and the thyme, and saute for 4 minutes, stirring occasionally. Once the mushrooms have softened, add the garlic and wine and allow to bubble away for about 5 minutes.
Next, add the porcini and their soaking liquid, leaving behind any grit in the bowl, plus some salt and pepper. Simmer on low heat for about 10 minutes. Finally, stir in the remaining butter with the parsley, preserved lemon, lemon juice, and cooked barley. You will now have a flavorful mushroom stew with a thick sauce. Add more water if needed and taste for seasoning. Set aside; reheat before serving.
When ready to make the flatbreads, divide you dough into six pieces. Roll into balls, then flatten them with a rolling pin into round disks about 1/10-inch (2mm) thick. Heat some clarified butter in a nonstick pan and fry the flatbreads, one at a time, on a medium heat for about 2 minutes on each side, or until golden brown. Add more butter as you need it and keep the flatbreads warm as they are cooked.
To serve, fold each warm flatbread in half or into quarters and top with warm ragout, a spoonful of yogurt and a sprinkle of parsley.
Serves 6, as a starter
AuthorNote: 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 a fine alternative.
Cuisine:
"Mediterranean"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 403 Calories; 26g Fat (56.8% calories from fat); 9g Protein; 35g Carbohydrate; 6g Dietary Fiber; 48mg Cholesterol; 436mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1582 4204 0 0 0 0 0 0 0 26614 0 0
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