JUAN ROTI (Barley bread with Chiles)

By BobLongo

Ingredients

• Makes 24
• 3 medium boiling potatoes (about 12 oz.),
• 1 ½ cups barley flour
• 1 Cup all-purpose flour
• ¼ cup chopped fresh dill or
• 1 ½ tsp. dried, crumbled fresh hot green Chiles, seeded, slivered (2 to 4)
• 2 medium cloves garlic, slivered
• 3 Tb. light vegetable oil
• ¾ tsp. (or to taste) coarse salt
• Unsalted butter (optional)

Details

Preparation time 90mins
Cooking time 160mins

Preparation

Step 1

prep 1 ½ hr. / cook 25 min.
1. Place potatoes in saucepan, add water to cover, and simmer until tender, about 30 minutes. Drain and let stand until cool enough to handle. Peel. then mash potatoes. You should have about 2 cups.
2. Combine all ingredients except butter in large bowl. Work mixture with hands until dough cleans side of bowl and is no longer sticky.
3. Gather dough into ball and place on lightly floured work surface. Knead 2 - 3 minutes; it should be soft but not sticky.
4. Divide dough into 4 parts. Roll each part into 6-in. long rope. then cut each piece into smooth ball and roll into 6-in. circle. dusting often with flour to prevent sticking. Cover circles (do not stack them) With kitchen towel.
5. Heat cast-iron skillet. griddle, or heavy frying pan over high heat 3 minutes. Reduce heat to medium-high. Place I dough circle in skillet and cook until under-side is spotted with brown, about 1 minute. Remove from skillet and brush top with butter if using. Wrap cooked breads in clean Kitchen towel to keep warm while you cook remaining dough. Serve at once.