Honey lends a hint of sweetness to these chewy, yummy skillet breads. Barley flour will add both flavour and a coarse texture. You can purchase barley flour at specialty baking stores and health food stores. Yield is 8 servings.
ingredients
directions
Whisk the yeast, honey, milk and water together in the bowl of a standing mixer and let sit 5 to 10 minutes or until foamy.
Add all the flours and salt to the yeast mixture and combine with the dough hook attachment on medium speed.
Knead the dough in the machine for 5 minutes.
Turn dough onto a floured surface and knead by hand to form a ball.
Place in a large oiled stainless steel bowl, cover with plastic, and leave in a warm place 1 to 1 1/2 hours or until doubled in size.
Punch down the dough and divide it into eight, 2 to 2 1/2-oz pieces and form into balls. Cover with a damp towel and let rise for 15 minutes.
Roll each ball out to form a flat disc shape, cover with a towel, and let rest 30 minutes.
Heat some of the oil in a large cast iron skillet on medium heat.
In batches, cook the flatbreads 5 to 7 minutes per side or until golden and cooked through.
Keep the skillet breads warm on a platter, covered with a towel. Best served warm.