Barley Bread

Add honey and 7 fl oz water to a pan and heat until just warm. Add the yeast and put in a warm place for 20 minutes. Sift the flour and salt into a mixing bowl. You can use a fine-mesh strainer instead of a sifter. Just use a spoon to tap the sides of the strainer to sift the dry ingredients through the mesh. You can also use the spoon to ‘stir’ the flour if you prefer, make sure the spoon is touching the bottom of the strainer and stir in a circular motion just inside the rim of the strainer. Once all the dry ingredients are sifted, form a well in the center and add the yeast mixture. Combine gradually adding the 7 oz water until a firm dough is formed. Roll the dough into a ball and cover with a damp cloth and leave in a warm spot for 1 hour 40 min until well risen. Turn the dough out onto a lightly floured surface, and using your hands shape it into a flat round shaped about 1 cm (1/2 inch) thick and 4 1/2 inches wide. Cover with a cloth and allow to rise for 20 min. Heat a flat dry pan over medium heat. Cook until pale golden in color and fluffy all the way through, turning several times as the bread cooks.