Barley Flour

Greek paximadi is a twice-baked rusk that is traditionally made with barley, but modern-day versions may employ various flour types and significantly vary in form and size. Paximadi comes in both savory and sweet versions that are often flavored w... READ MORE

Also known as the Cretan biscuit, Kritiko paximadi is a bread product made with either wholemeal barley flour or a combination of barley, wheat, and oat flour. The origins of paximadi can be traced to the ancient times when barley rusks w... READ MORE

This Estonian and Finnish classic is prepared with a combination of roasted and finely milled flour types, usually oat, rye, barley, and pea flour. The mixture is then blended with dairy products such as buttermilk, kefir, or sour milk in order to... READ MORE

Klubb og fett is a traditional dish originating from the northern parts of the country. These dumplings are usually made with a combination of potatoes, barley flour, and salt. The raw potatoes are grated and blended with barley flour and a bit of... READ MORE

Prepared with a base of mashed potatoes and various types of flour, this traditional, unleavened Finnish flatbread is characterized by its round shape and a golden, crispy crust. Best served fresh from the oven, it is usually enjoyed as a light sn... READ MORE

Ohrarieska is a traditional unleavened barley flatbread that is characterized by its circular form and dense texture. It is usually prepared with a combination of barley flour and buttermilk, but it appears in different versions that often employ ... READ MORE

Flatbrød is a traditional unleavened flatbread. Although there are many varieties, this very thin and crisp bread is usually made with a combination of barley flour, salt, and water. Some people use sour milk instead of water, or a mixture ... READ MORE

Traditionally associated with the northern parts of Sweden and the Finnish Lapland, blodpalt are the nutritious, dark-brown dumplings prepared with rye or barley flour and animal’s blood. Although they were traditionally made with reindeer&r... READ MORE

Krithini kouloura refers to a traditional Greek barley rusk, primarily associated with the island of Kalymnos. It is a hard, round bread made from barley, often softened with water and used as the base for various local dishes, particularly salads... READ MORE

Genfo or ga'at is a simple Ethiopian and Eritrean porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour or wheat flour to boiling water and stirring the concoction with a woode... READ MORE

Mohnflesserl or Mohnstriezerl is a type of Austrian bread roll made with a braided or twisted shape and coated with poppy seeds ("mohn" in German). Commonly found in Austrian bakeries, Mohnflesserl rolls are known for their soft, airy interior and... READ MORE

Mykyrokka is a traditional soup hailing from the central Savo region. It consists of blood dumplings – traditionally prepared with blood and barley flour and usually shaped as flat, palm-sized discs – potatoes, and various types of mea... READ MORE