Price range: ₨1,199 through ₨1,599
Barley flour has a mild, nutty taste and makes doughs feel soft and moist. It blends well with wheat for bread and rolls, and brings body to pancakes, porridges and soups. Start with a partial swap in recipes and add a splash more water for a tender crumb.
Availability:In Stock
Barley flour is milled from whole barley, a traditional grain known for its gentle flavour and soluble fibre. The flour is pale and slightly sweet, with a fine grind that mixes smoothly into everyday doughs and batters. Because it contains little gluten, it’s most often used alongside wheat or in recipes that don’t rely on a strong rise.
Expect a soft cereal aroma and a faint sweetness. In bread, barley lends a moist crumb and keeps slices tender for longer. Pancakes and cookies feel softer, and soups thicken with a clean, glossy finish.
Soluble fibre (beta-glucan): supports a steady, fuller feeling after meals.
Moisture holding: helps bakes stay soft a day longer.
Friendly flavour: plays well with spices, honey and chocolate without dominating.
Breads: Replace 25–40% of wheat flour; increase hydration slightly.
Flatbreads & pancakes: Use directly or blend with atta for easy rolling.
Soups & stews: A spoon or two thickens and adds sheen.
Biscuits & cookies: Soft bite, good browning with a nutty edge.
Barley absorbs water gradually; rest dough 10–15 minutes before shaping.
In yeast breads, extend the first rise for better structure.
Add a spoon of oil, butter or yogurt to keep tenderness in lean doughs.
Home cooks who want softer bakes and a mild whole-grain taste without changing recipes too much; anyone building fibre into everyday meals.
Airtight container, away from heat and light. Best within 30–45 days after opening; refrigerate for longer life.
| Weight | N/A |
|---|---|
| KG | 3, 5 |
Pakistani rupee
Reviews
There are no reviews yet.