Yogurt Flatbreads with Barley and Mushrooms

Mushrooms are one of my favorite things to eat and a mushroom ragout (or stew as it's referred to here) tops the list. I've always loved an old appetizer recipe I used to make, stuffing puff pastry with a mushroom ragout; it was made with Marsala though, which now that I think about it would make this dish even better.

I consider this a comforting winter type meal, so decided to post it before warm weather arrives on everyone's doorstep. (Coming soon in your neighborhood, I hope!) Nice on a rainy day too. What's really fun here are the flatbreads. When I make a mushroom ragout I usually serve it over polenta or noodles, but the flatbread was unusual and such a surprise. Don't you love the barley addition?

Yogurt Flatbreads with Barley and Mushrooms

From Plenty by Yotam Ottolenghi


1/2 cup pearl barley
3/4 ounce dried porcini mushrooms 
3/4 cup lukewarm water
4 cups mixed shiitake and button mushrooms 
2 tablespoons olive oil
5 tablespoons butter
2 thyme sprigs (I removed the leaves and added them without the stems)
1 clove garlic, crushed
1/2 cup white wine
2 tablespoons chopped parsley, plus extra to garnish 
1/2 tablespoon finely chopped, preserved lemon skin (If you happen to have some)
1 tablespoon fresh lemon juice
6 tablespoons Greek yogurt for topping
salt and black pepper

Ingredients for the flatbreads:

1 cup plus 2 teaspoons whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Greek yogurt
3 tablespoons chopped fresh coriander
4 tablespoons clarified butter (or a mixture of melted butter and vegetable oil)


Start by making the flatbreads. Combine all the ingredients, apart from the butter, in a bowl and use your hands to mix them together to a dry dough; add more flour if needed. Knead the dough for a minute or so, until it is smooth and uniform. Wrap it in plastic wrap and chill for at least an hour. 
Meanwhile, make the mushroom stew. Rinse the barley with cold water, then place in a medium-sized saucepan and cover with fresh water. Simmer for 30-35 minutes, or until tender.
Place the porcini in a bowl and pour over the lukewarm water, set aside. 

Put the fresh mushrooms in a hot heavy-based pan with the oil, half the butter and the thyme, and saute for 4 minutes, stirring occasionally. Once the mushrooms have softened, add the garlic and wine and allow to bubble away for 5 minutes.

Next, add the porcini and their soaking liquid, you may have to strain the liquid to get rid of any grit left in the bowl. Season with salt and pepper. Simmer on low heat for about 10 minutes. Finally, stir in the remaining butter with the parsley, preserved lemon, lemon juice and cooked barley. You will now have a flavoursome mushroom stew with a thick sauce. Add more water if needed and taste for seasoning. Set aside; reheat before serving.

When ready to make the flatbreads, divide your dough into six pieces  Roll into balls, then flatten them with a rolling-pin into round discs about 1/2 inch thick. The directions in the book said 1 inch....think there was an error there. No way should these be 1 inch thick. Even 1/2 inch is a little thick. I made them pancake thickness.  Heat some clarified butter in a non-stick pan and fry the flatbreads for about 2 minutes on each side, or until golden brown. Add more butter as you need it and keep the flatbreads warm as they are cooked.

To serve, fold each warm flatbread in half or into quarters and top with the warm ragout, a spoonful of yogurt and a sprinkle of parsley or coriander. (I just served the flatbread without folding.)


  1. Yum! I've always believed that mushrooms can make a meal. I've served over polenta too, and really love it, but the flatbread is a bit lighter. We're having a burst of winter again in NY today, so this adds some nice warmth and comfort!

  2. Oh yum. That would be fabulous for lunch. Too bad I lack the right ingredients!

  3. This is an amazing recipe Barbara. I had to bookmark it. I know you are already aware that I am sixty miles from the nearest grocery stores (we only have a little mini mart here)so it is difficult for me to get fresh foods often. But before I go to town, I often go through my bookmarked recipes to make my lists. This one is a MUST! It sounds so good!
    I have also wanted to ask you if you have a wheat grinder? And if you could recommend a good one. I used to have one when my children were small and most of the bread I made was whole wheat. Dale and I are wanting to get back into making our own bread again and the grinder I had before was not easy to use. I don't even recall now the maker. I just wondered if you had one that you had used that you liked?
    I hope all is great with you...the snow here is melting fast and we are having much sunshine today. Hurray!
    sending hugs...

  4. Beautiful and extremely mouthwatering! I wish I could have that for supper. A real poem.



  5. What nice and yum recipes Barbara!

  6. your dish looks like a painting !!congratulation !!pierre

  7. I love mushrooms too, Barbara. This sounds like a wonderful dish and, yes, I do love the barley!

  8. That really looks fantastic! Oh and just regarding your question on Elena Arzak, I'll just post here what I said on my blog in case you miss it. I don't think I have seen any of her recipes online come to think of it! Have you tried contacting Arzak and asking if they have some that they have released? Sometimes they release a few recipes for reproduction. Good luck and I can't wait to read all about it :)

  9. Looks amazing! I love mushroom ragout, and even better with barley.

  10. I love the variety and creativity of the recipes you share with us. This is unique and it sounds delicious. It is one I really want to try. I hope you have a great day. Blessings...Mary

  11. oh wow, i love everything about this dish. delicious!

  12. I couldn't resist this recipe! All those mushrooms. Barbara, it looks so good that I had to make it tonight. HUGE HIT! Whole family loved it, no leftovers! I will post it next week. Thanks for a great recipe. I went and ordered the book for my iPad, so many bookmarked now, but definitely making this one again.

  13. Hi Barbara,

    I love mushrooms too, we had them for breakfast with garlic and herbs on toast yesterday.
    this sounds like a wonderful dish and thanks for sharing.

    Have a happy new week

  14. I had a mushroom ragout at a restaurant that was wonderful, the bread would only make it better...


  15. I love this tasty & well-flavoured dish a lot & I also love, love all kinds of mushrooms with their each unqie taste!

    A wonderful & appetizing good-for-you meal! ;)

    Kisses from Belgium to you, my friend! ;)

  16. This looks so good, I love the photos! I wish I would of seen this earlier, I had some king oyster mushrooms for lunch...I should of had them like this with flatbread. I bookmarked it!

  17. I adore mushrooms, and these sound delicious (hope the rest of my family agrees!). I like the addition of barley too, and the flatbreads would be great to mop up all the juices.

  18. I love mushrooms and you have put some of my favorite ones in this dish! Plus the Greek yogurt that, as a Greek, I simply love it and we have a very inviting and delicious meal!

  19. I'm a big fan of barley lately and this sounds like a great "sauce" for topping a flatbread!

  20. wonderful recipe---we use similar ingredients in preparing our mushrooms, like fresh thyme! love the addition of barley to this--adds a welcome complementary element.

  21. Delicious! I'm bookmarking this one as we love mushrooms any way they are prepared!!


  22. Now my stomach is growling. I know I would love this dish, Barbara. The filling wrapped up in homemade flatbread sounds delicious.

  23. Love this recipe Barbara...mushrooms and homemade flatbreads...such a great combination. I especially like the mix of different mushrooms.
    Beautiful presentation as well.
    Hope you are having a fantastic week :)

  24. This looks so flavourful and tasty. I need to get some barley too. Love them.

  25. Good afternoon dearest Barbara! Well, mushrooms are not only healthy for you, their texture an wonderful earthy flavor just make me JUMP FOR JOY! I love making cream of mushroom soup with roasted chestnuts every Christmas, and this recipe here is perfect for the summer months! I MUST go out tomorrow to get mushrooms and just sautée them with some chicken!

    Thank you sweet friend for coming to visit. Your comments are always a lovely surprise! Anita

  26. Barley and mushrooms sound like an awesome combination; I love them both!:) That is a very creative and bold recipe that you have ;)

  27. Barley and mushrooms go so well together. That nuttiness and earthiness just play off one another so well.

  28. Look at all those beautiful mushrooms! I love them as well and must go find some of these lovely varieties now.

  29. This looks so delicious! I love the earthiness of mushrooms and the bite of barley. What a great idea to serve with flat breads.

  30. This looks amazing! Especially those mushrooms. Delish!!

  31. The nice weather is back, here in paris, but I don't think that will stop me from having mushroom stews! Sounds like a great dish, and actually perfect for Spring with a side of salad!

  32. I'm really need to try the flatbread. This looks so delicious.

  33. I am soooooooo salivating. Ooooooooohhhhhh



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