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

Egyptian Barley Breadv

Things you’ll need:

· Two ¼ teaspoons of yeast

· ½ cup lukewarm water

· 2tablespoons honey

· ½ teaspoon salt

· One egg, lightly beaten

· Two tablespoons of butter

· 2 cups Barley flour

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 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.

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.

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.