For dough:
250 g barley flour
100 g coarse wheat flour type 400
3 eggs
1 teaspoon Vegeta allspice
2 tbsp SOLIA STYLE oil
½ teaspoons chili powder
150-200 ml milk
SOLIA STYLE oil for frying
For sauce:
300 ml yoghurt or light sour cream
2 garlic cloves
A pinch of chili powder
1 tablespoon chopped spring onion
1 tablespoon chopped fresh dill

Mix barley and wheat flour, beaten eggs, a pinch of salt, Vegeta allspice, chili powder and milk into dough. The dough should be soft and smooth.
Dust your work surface graciously with flour and roll out the dough to about 1cm thick sheet. You may mix about 100-150 grams of cooked, drained barley berries to the dough.
Using a round mould, cut out rings of dough, some 5-8 cm in diameter.
Fry the flatbreads in SOLIA STYLE oil until they turn golden-brown.
Mix sour cream with pressed garlic, chili, spring onion and dill. Mix well and season with salt to your taste. Serve this sauce with warm flatbreads.