Jewelled Mushroom Yogurt Flatbreads
Clock Image
Prep: 20 mins
Cook: 45 mins
Diamonds certainly are forever with this spectacle of a supper. Pillowy soft yogurt flatbreads topped with a rich mushroom ragu. Popping with jewels of pomegranate sweetness.
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672 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 75g bag of pearl barley
  • A 12g sachet of porcini mushrooms
  • 1 lemon
  • A 150g pot of plain flour
  • 1 tsp baking powder
  • A 150g pot of yogurt
  • A 200g punnet of gourmet mushrooms
  • 2 shallots
  • A handful of thyme
  • A handful of flat leaf parsley
  • 1 pomegranate
  • 2 tbsp brown rice vinegar
From your kitchen
  • 400ml boiling water
  • Sea salt and freshly ground pepper
  • 3 tbsp water
  • 2 tbsp olive oil
You'll need
  • Sieve
  • Pan with a lid
  • A couple of bowls
  • Jug
  • Frying pan
Step by step this way
  • 1.

    Heat your oven to 100°C/Fan 80°C/Gas ¼. Rinse the pearl barley under cold water, then tip into a pan with the porcini mushrooms. Grate in the zest from the lemon. Pour over 400 ml boiling water and cover. Simmer over a medium heat for 40 mins.

  • 2.

    Meanwhile, make your yogurt flatbreads. Tip the flour into a large bowl, saving 1 tbsp for later. Add 1 tsp baking powder and a pinch of salt. Whisk two-thirds of the yogurt in a jug with 3 tbsp cold water. Pour into the flour and knead to a soft, wet dough.

  • 3.

    Divide the dough into 4 balls. Flour your hands with the remaining flour and flatten each ball to the size of a saucer. Heat 1 tbsp oil in a large frying pan. Pop 2 flatbreads into the hot oil and cook for 2-3 mins on each side till golden and bubbly. Repeat with the remaining dough. Lay the flatbreads on a plate and put in the oven to keep warm.

  • 4.

    Thickly slice the mushrooms, keeping any smaller ones whole. Thinly slice the shallots. Strip the leaves from the thyme. Roughly chop the parsley. Cut the zested lemon into wedges.

  • 5.

    Halve the pomegranate across the midde. Holding the halves in your cupped hand, cut-sides down, whack them with a wooden spoon. The seeds should fall out. Catch them in a bowl.

  • 6.

    Heat the frying pan you used for your flatbreads over a medium heat. Add 1 tbsp oil, the mushrooms, shallots and thyme. Fry for 4 mins till softened. Pour in 2 tbsp brown rice vinegar and sizzle for 1 min.

  • 7.

    The pearl barley should be al dente (soft with a slight bite). Tip it into the mushroom pan with any remaining cooking water. Cook for 5 mins. Taste and season.

  • 8.

    Spoon the mushrooms onto the fluffy flatbreads. Dollop on the remaining yogurt. Scatter over the pomegranate seeds and parsley. Serve with the lemon wedges.

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