Barley Flour

Barley flour is ground from whole or pearled barley. In North India it is jau ka atta, made into rotis on its own or mixed with wheat, and in the Himalayas roasted barley flour is eaten as tsampa. In British baking it adds a gentle sweetness and tender crumb to scones, bread and biscuits. It sits in our millet and gluten free flour category for convenience, but barley contains gluten, so it is not suitable for anyone avoiding it.

Barley flour on its own makes a slightly crumbly roti, so many cooks blend one part barley to two parts chapati atta. It also thickens soups, makes a quick porridge with milk, and adds body to a multigrain loaf. Fudco and TRS both pack it.

Knead barley dough with warm water and rest it for fifteen minutes before rolling. Store the flour in an airtight container in a cool place and use it within a few months. For the whole grain, see barley, and for other speciality flours, millet flour and gluten free flour.