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Barley rusks are a traditional Greek breakfast staple, crispy twice-baked barley bread rounds that are perfect for dipping in coffee, tea, or olive oil. These rusks are made from a simple barley dough and are ideal for long-term storage. They offer a nutty flavor and satisfying crunch that makes them beloved throughout the Mediterranean.
Prep
20 min
Cook
50 min
Total
70 min
Servings
12 srv
Difficulty
Easy
Calories
180 kcal
For 12 serving(s)
Per serving
In a large mixing bowl, combine barley flour, all-purpose flour, salt, and baking powder
Create a well in the center and add olive oil and warm water gradually, mixing until a stiff dough forms
Knead the dough for 8-10 minutes until smooth and elastic, adding water if needed
Divide dough into 12 equal portions and shape each into an oval or round bun about 2 inches thick
Place on greased baking sheet and bake at 375°F (190°C) for 25-30 minutes until golden brown
Cool completely, then slice each loaf diagonally into 1-inch thick pieces
Arrange slices cut-side down on baking sheets and bake at 325°F (160°C) for 15-20 minutes until completely dry and crispy, turning halfway through
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