Toasted barley flatbread with sesame seeds

barley flatbread

You know who likes these? My son Isaac. He doesn’t like a lot of different flavors, but he gobbled these up and asked for more. As you might recall, I bought some Machica a few weeks ago, in my super bodega travels. Machica is a toasted barley flour, and mine is from Ecuador. I did a bit of research into recipes that call for toasted barley flour. I read about some rolls served in an ecuadorian restaurant, which sounded intriguing. But most of the recipes I came across were actually Tibetan, for a sesame-crusted flatbread that sounded delicious! This is my vague interpretation of that idea. Baked toasted barley has a lovely flavor – slightly sweet, distinctive but subtle. I have to be honest, and tell you that my flatbread became crisp bread, because I left it in the oven to keep warm after it was fully cooked, and it cooked further till it was more cracker-y than bread-y. Tasty, though! I could almost pretend that I’d done it on purpose. The other thing I might say, is that my sesame seeds (I used black, because I had them and they looked nice, but you could use white as well) fell off and, somehow, I got them all over my kitchen. If I were to make this again (which I will!) I’d knead them right into the dough. Yes I would.

Here’s Freddie Hubbard with Open Sesame.
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