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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together the yeast, sugar, 1/2 cup of the barley flour, and the warm water in a large bowl. Cover with a cloth and set aside in a warm place until bubbly, 30 minutes. | 2. Add the 1/4 cup oil, remaining 3 cups barley flour, the salt, and the 1/2 cup water. Stir until you can gather the mixture into a sticky ball. | 3. Transfer the dough to a floured surface and knead until smooth and elastic, about 5 minutes. | 4. Coat the dough with oil, transfer to a bowl, cover with a cloth, and set it aside in a warm place until a bit spongy but not nearly doubled, 2 hours. | 5. Divide the dough into 12 pieces. With your hands, press each piece out to form a flat oval about 12 inches long, 6 1/2 inches wide, and 1/4 inch thick. Fold in the long sides of each oval so that they overlap, forming a roll. Then pull the roll around, with the side seam on the inside, to form a ring. Squeeze the ends together and press any cracks closed. | 6. Place the rings on an ungreased baking sheet. Cover with a cloth and let rest until a little spongy again, 30 minutes. | 7. Preheat the oven to 400°F. | 8. Brush the rings with water and bake until beginning to brown, 30 minutes. Remove from the oven and allow them to cool completely on the baking sheet. | 9. When the rings have cooled, preheat the oven to 200°F. | 10. Place the baking sheet in the oven and bake the rings until dry all the way through, 7 hours (overnight is fine). Store in an airtight container for up to 1 year. To use, soak the rings briefly in water, coffee, tea, or other liquid until just soft, about 5 minutes. | 11. NOTE: If stone ground barley flour is hard to find or time is short, commercially made barley rings can be purchased at any Greek specialty grocery store. | 12. In Greece, barley rings are made of just plain barley flour. Their height may be helped by the fact that the rings are folded over, but also the barley flour in Greece is different from that found in the United States; it is quite fibrous. Because of the flour differences, the barley rings in this recipe, though delicious, are lighter in color and shorter in stature than the native ones. | 13. Adventures In Greek Cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	tablespoons		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
barley flour	3 1/2	cups	ground	1787.1	386.0136	54.39	8.288
water	1/2	cup		0.0	0.0	0.0	0.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt	1	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
purpose flour			unbleached	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.