Mix the dough

Combine barley flour and salt in a bowl.

Add olive oil and ¾ cup warm water.

Stir until a soft dough forms. Add more water only if needed — barley flour absorbs differently.

Knead briefly

Knead 2–3 minutes.

Barley has low gluten, so it won’t become stretchy — that’s normal.

Shape the loaf

Form into a round flat loaf, about 1 inch thick.

(Ancient breads were often flat, rustic, and cooked quickly.)

Cook one of two ways

Option A — Skillet (most historically accurate):

Cook on a lightly oiled skillet over medium heat, 5–7 minutes per side, until browned.

Option B — Oven:

Bake at 425°F (220°C) for 18–22 minutes until firm and lightly golden.

Cool and serve

Let rest 10 minutes.

Serve with olive oil, honey, cheese, or alongside stews — all historically authentic pairings.