Traditional barley dakos

Mix the yeast wih half of the wheat flour and adding tepid water, make a thick batter that you set aside to rise until it doubles in volume. 

Mix the rest of the flour adding the salt, then the honey that you have mixed with a little tepid water as well as the oil and the risen yeast. Add as much tepid water as is needed and knead until you have a pliable dough. 

Set aside the dough to rise then press it back down. Divide into 16 pieces and form them into a sausage shape of 3 cm diameter. Score them well lengthwise in the middle and after wetting the ends lightly press them togeher to form a ring, like a bagel. 

Place them on a baking tray brushed with oil and set them aside to rise once more. 

Bake at 180°C for one hour in a preheated oven. As soon as they cool cut them in half where you have scored them previously. 

Bake at 80°C for about 3 hours until they dry. 

They are... AMAZING!!!