Moroccan · Bread
Chleuh Barley Hearth Bread
A dense, nutty flatbread from the Chleuh Berbers of the Souss and Anti-Atlas, made mostly from barley flour and baked on a hot stone or in a heavy pan until the crust blisters. Earthy and satisfying, it's the everyday bread of the mountains, torn and dipped in argan oil, amlou or a saucy tagine.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
- Level
- Medium
Ingredients
- 350 g barley flour
- 150 g strong white flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 tsp sugar
- 300 ml warm water
- 2 tbsp semolina, for dusting
- Olive or argan oil, to serve
Method
- 1
Mix
Combine the barley flour, white flour, salt, yeast and sugar, then add the warm water to form a soft dough.
- 2
Knead
Knead 8–10 minutes until it comes together; barley dough stays denser and less springy than wheat.
- 3
Shape
Shape into rounds, flatten to about 1.5 cm thick, and dust with semolina.
- 4
Prove
Cover and prove 45 minutes until slightly risen.
- 5
Bake
Bake on a hot stone or in a dry heavy pan over medium heat, turning, until both sides are blistered and the bread sounds hollow — about 20–25 minutes.
- 6
Serve
Cool a little and serve torn, with argan oil, amlou or a tagine.
Chef's tips
- Barley flour is low in gluten, so mix in some white flour for structure.
- Keep the loaves fairly thin so they cook through without burning the crust.
- A preheated stone or heavy pan gives the best blistered hearth crust.
Frequently asked questions
Why barley instead of wheat?
Barley grows well in the dry mountains of the Souss and Anti-Atlas, and its nutty, earthy flavour is central to Chleuh Berber cooking. It makes a denser, more rustic bread than wheat.
Can I bake it in the oven?
Yes — bake on a preheated stone or tray at 230°C for about 20 minutes. Traditionally it's cooked on a hot stone or clay dome over a fire.