If you’re a well to do Ancient Greek, feel free to add a tablespoon of honey or yogurt here. Next form a well in the middle and pour in the water, sprinkling the yeast on top to activate. (that’s Greek for dinner) ANCIENT GREEK BARLEY PITAS Even with the cheater’s flour, these pitas are denser and less puffy than their modern counter parts, but when eaten fresh, are still a delicious addition to your deipnon.
I want to make something that I actually want to eat. This griddle-baked unleavened flatbread hails from the Highlands of Scotland, where it is traditionally made with a single type of grain - whether barley. Remember I’m a chef first and an amateur anthropologist second. You can go all barley to be authentic, but the results aren’t quite as delicious. This recipe is almost all barley flour, with a little all purpose thrown in to cheat and make them more appetizing to the modern palate. Barley will grow in colder climates than wheat, so is more popular in areas like Tibet, Russia and Eastern Europe. Just like in Egypt and Mesopotamia, the most common grain grown in Greece was barley. In truth, the Ancient Greeks enjoyed all sorts of breads, both flat and formed, but I thought it would be fun to ancient style pitas. When many think of Greek Food, they think of pita bread.
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