Yogurt flatbreads with mushroom ragout

By Birgitta

Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.

Yotam Ottolenghi

Ingredients

• For the flatbread:
• 140 g wholemeal flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 140 g Greek yogurt
• 3 tbsp chopped fresh coriander
• 4 tbsp clarified butter (or a mixture of butter and vegetable oil)
• For the ragout:
• 70 g pearl barley
• 20 g dried porcini
• 400 g mixed shiitake and chestnut mushrooms, cleaned and halved
• 2 tbsp olive oil
• 60 g butter
• 1 garlic clove, crushed
• 2 sprigs fresh thyme
• 125 ml white wine
• 2 tbsp chopped parsley, plus extra
• 1/2 tbsp preserved lemon skin, chopped, plus 1 tbsp lemon juice
• 6 tbsp thick Greek yogurt
• Salt and black pepper

Details

Servings 6
Adapted from guardian.co.uk

Preparation

Step 1

Start with the flatbread. Put everything bar the butter in a bowl, and mix with your hands to form a dry dough (add flour if needed). Knead for a minute, until smooth, wrap in clingfilm and chill for an hour.

Simmer the barley in plenty of water for 50-70 minutes, until tender but with a bite. Drain and set aside.

Put the porcini in a bowl with 120ml of lukewarm water. Put the fresh mushrooms in a hot pan with the oil, half the butter, garlic and thyme, and sauté, stirring occasionally, for four minutes. Add the wine and let it bubble away for five minutes, then add the porcini and soaking liquid, season, and simmer for 10 minutes. Stir in the remaining butter, parsley, lemon and barley. Season to taste.

Divide the dough into six. Roll each piece into a ball, then flatten with a rolling pin into round discs about 2mm thick. Melt clarified butter in a nonstick pan and fry the flatbreads, one at a time, on medium heat for two minutes a side, until golden brown. Add butter as required.

Fold each flatbread into two or four, and top with ragout, a spoonful of yogurt and a sprinkle of parsley