ALBARAKEH Local Barley Flour (1kg)

The stone-milled texture is noticeably finer than the regular store flour I’ve used before, and it gives the talbina a smooth, comforting consistency. I’ve been adding a few spoonfuls to my wheat dough too, and the loaves come out with a nice, earthy aroma.

The porridge came together thick and silky in about ten minutes, and you can really taste the freshness from the stone milling. I've been adding a spoonful to my regular bread dough and it gives it a nice nutty depth.

Bought this mainly for Talbina and the barley flavor really comes through — nutty and a little sweet, nothing like the supermarket stuff. It thickens fast so I use less than I expected, and mixing a spoonful into my regular bread flour worked great too.