Looking through my bread baking cupboard, I found some old Emmer flour and an assortment of other ancient varaities like barley, khorisan and oats, which were fast approaching their best by dates. So I decided to use them up.
Take 100g of barley flour, 100g of ground oats and rub in 50g of butter. Mix into a thick dough using whole milk and divide into 4 round dough lumps. Using fingers and palms, shape the dough into flats and bake on a moderately hot griddle iron.
I have put both of these recipes onto my bread site at http://www.breadpages.org.uk