Wholewheat Flatbreads with Exotic Mushrooms and Yoghurt

Inspired by Yotam Ottolenghi

Serves 4

  • 100g pearl barley
  • 50g dried porcini mushrooms
  • 100ml warm water
  • 400g mixed exotic mushrooms, fresh
  • 2 tbsp olive oil
  • 60g butter
  • small bunch of thyme sprigs 
  • 1 clove garlic, crushed
  • 1/2 cup white wine
  • salt and black pepper
  • 2 tbsp chopped parsley, plus extra to garnish 
  • 1 tbsp fresh lemon juice
  • 6 tbsp Greek yoghurt for topping
  • thin slices of red onion, to garnish

For the flatbreads:

  • 90g wholewheat flour
  • 50g cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 140g Greek yoghurt
  • 3 tbsp fresh Italian parsley, chopped
  • 4 tbsp butter 

1. Start by making the flatbreads. Mix all the dry 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 allow to chill for at least an hour.

2. Rinse the barley with cold water, then place in a medium-sized pot and cover with fresh water. Simmer for 30–35 min, or until tender.

3. Soak the dried mushrooms in the warm water until soft. 

4. Heat the oil in a pan and add the fresh mushrooms with half of the butter and the thyme, and sauté for 4 min, stirring occasionally. Once the mushrooms have softened, add the garlic and wine and allow to cook for at least 5 min.

5. Next, add the porcini and their soaking liquid. Season with salt and pepper. Simmer on low heat for about 10 min. Finally, stir in the remaining butter with the parsley, lemon juice and cooked barley. You will now have a delicious mushroom stew. 

6. When ready to cook the flatbreads, divide your dough into six pieces. Roll into balls, then flatten with a rolling-pin into discs about 2mm thick. Heat a little butter in a non-stick pan and fry the flatbreads for about 2 min on each side, or until golden brown. Add more butter as you need it and keep the flatbreads warm as they are cooked.

7. To serve, place a flatbread on a plate and top with the warm mushroom stew, a spoonful of yoghurt and a sprinkle of parsley and a few slices of red onion.

Chen Blanc complements this dish.

To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za

 Recipe Diane Heierli • Photography C&D Heierli