868- Harcha with Barley & Thyme / حريشات ببلبولة الشعير والزعتر
100 grams (1/2 cup + 2 tablespoons) fine ground barley
100 grams (1/2 cup + 2 tablespoons) whole wheat flour
1 tablespoon dried thyme
1/4 teaspoon salt
1 teaspoon baking powder
60 milliliters (1/4 cup) olive oil
240 milliliters (1 cup) lukewarm milk
1- In a large bowl, combine the barley, whole wheat flour, thyme, salt, and baking powder. Mix by hand all the ingredients until well incorporated.
2- Add the olive oil and continue mixing until all the ingredients are well coated and the mixture has a sandy texture.
3- Add the milk, little by little, while mixing until you get a smooth and slightly thick batter.
4- Let the harcha mixture rest for 10 minutes.
5- Warm up a nonstick pan over medium heat. Dust the pan with whole wheat flour and barley, and shape the harcha dough into mini circles of 8 cm with medium thickness, and dust again with whole wheat flour.
6- Cook the mini harcha from both sides for about 5-7 minutes until golden brown.
7- Serve warm, with honey, cheese, or any filling of your choice!