Barley (jau)

Story

Jau, one of the oldest grains in Indian cooking, now mostly forgotten in the roti.

Origin

We will publish the origin of each batch once it is verified. Until then, we do not say.

Flavour and texture

Mild, slightly sweet, faintly malty.

In the dough

Some gluten, though weaker than wheat; adds a tender chew.

Barley does the quiet work.

Pairing tip

Blends easily with wheat and jowar.

Blends that use it

• First Light

  Barley 15%