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

Ingredients:
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)

Method:
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.)