Ethiopian Barley Bread (Gebs) with Olive Oil and Dukkah

Ingredients

• 2 cups Barley Flour
• 1 cup Warm Water
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.25 cup Sunflower Seeds
• 0.25 cup Sesame Seeds
• 1 tablespoon Coriander Seeds
• 1 tablespoon Cumin Seeds
• 1 teaspoon Black Peppercorns
• 0.5 teaspoon Salt

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a bowl, combine barley flour, warm water, 1 tablespoon of olive oil, and salt. Mix well to form a dough.
3. 3Knead the dough for 5 minutes until smooth. Let rest for 10 minutes.
4. 4Divide the dough into 4 equal pieces. Shape each piece into a small, round bread.
5. 5Place the breads on a baking sheet lined with parchment paper.
6. 6Brush the tops with the remaining olive oil.
7. 7Bake for 25-30 minutes, or until golden brown and cooked through.
8. 8While the breads are baking, prepare the dukkah.
9. 9In a dry skillet, toast the sunflower seeds, sesame seeds, coriander seeds, cumin seeds, and black peppercorns over medium heat until fragrant, about 3-5 minutes.
10. 10Let cool slightly, then grind the mixture coarsely using a spice grinder or mortar and pestle.
11. 11Stir in the salt.
12. 12Serve the barley breads warm with a drizzle of olive oil and a sprinkle of homemade nut-free dukkah.
13. 13Enjoy!

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