Yogurt flatbreads with barley and mushrooms

🥘 Ingredients

• whole-wheat flour 1 cup
• baking powder 1 ½ tsp
• salt 1 ½ tsp
• Greek yogurt ¾ cup
• fresh cilantro 3 tbsp
• pearl barley 1 ½ cup
• dried porcini mushrooms ¾ oz
• lukewarm water ¾ cup
• mixed shiitake and button mushrooms 4 cups
• olive oil 2 tbsp
• butter 5 tbsp
• thyme 2 sprigs
• garlic 1 clove
• white wine ½ cup
• salt
• black
• parsley 2 tbsp
• preserved lemon ½ tbsp
• lemon juice 1 tbsp
• clarified butter 4 tbsp
• Greek yogurt 6 tbsp

Flatbreads

1. 1

   To make the flatbreads, combine the whole-wheat flour , baking powder , salt , Greek yogurt and fresh cilantro — everything apart from the butter — in a bowl and use your hands to mix to a dry dough, adding more flour if needed. Knead for a minute or so, until smooth and uniform. Wrap in plastic wrap and chill for at least 1 hour .

Mushroom ragout

1. 1

   Rinse the pearl barley with cold water, then place in a medium saucepan and cover with plenty of fresh water. Simmer for 30-35 minutes , or until al dente.
2. 2

   Place the dried porcini mushrooms in a bowl and cover with lukewarm water ; set aside. Put the mixed shiitake and button mushrooms in a heavy pan with the olive oil over medium-high heat, half of the butter and the thyme , and sauté for 4 minutes , stirring occasionally. Once the mushrooms have softened, add the garlic and white wine and allow to bubble away for about 5 minutes .
3. 3

   Next, add the porcini and their soaking liquid, leaving behind any grit in the bowl, plus some salt and black pepper. Simmer on low heat for about 10 minutes . Finally, stir in the remaining butter with the parsley , preserved lemon , lemon juice and the 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.

Cook and serve

1. 1

   When ready to make the flatbreads, divide the dough into six pieces. Roll into balls, then flatten with a rolling pin into round discs about 1 inch thick. Heat some clarified butter in a nonstick pan and fry the flatbreads, one at a time, on medium heat for about 2 minutes on each side, or until golden brown. Add more butter as needed and keep the flatbreads warm as they are cooked.
2. 2

   To serve, fold each warm flatbread in half or into quarters and top with warm ragout, a spoonful of Greek yogurt and a sprinkle of parsley.