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 your oven to 375°F (190°C).
2. 2In a large bowl, combine the 2 cups of barley flour, 1 cup of warm water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Mix everything together until a dough forms.
3. 3Turn the dough out onto a clean surface and knead it for 5 minutes until it feels smooth. Cover the dough and let it rest for 10 minutes.
4. 4Divide the rested dough into 4 equal pieces. Shape each piece into a small, round bread, about 4-5 inches in diameter.
5. 5Place the 4 shaped breads onto a baking sheet that has been lined with parchment paper.
6. 6Brush the tops of the breads with the remaining 1 tablespoon of olive oil.
7. 7Bake the breads for 25 to 30 minutes. They are done when they look golden brown and feel cooked through.
8. 8While the breads are baking, prepare the dukkah. In a dry skillet over medium heat, toast the 0.25 cup of sunflower seeds, 0.25 cup of sesame seeds, 1 tablespoon of coriander seeds, 1 tablespoon of cumin seeds, and 1 teaspoon of black peppercorns for 3 to 5 minutes, or until they smell fragrant.
9. 9Remove the skillet from the heat and let the toasted seeds and spices cool slightly. Once cooled a bit, transfer the mixture to a spice grinder or a mortar and pestle and grind it coarsely.
10. 10Stir the 0.5 teaspoon of salt into the ground dukkah mixture.
11. 11Serve the warm barley breads with a drizzle of olive oil and a sprinkle of the homemade nut-free dukkah.

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