All whole-grain breads are dry & brittle
Tibb-e-Nabawi, Healing by ISLAM
Bhai Aejaz, first of all, all whole-grain breads (Whole Barley, Millet, Ragi, Jawar, Corn, etc.) tend to be drier and more brittle because of their high fiber content. However, even your Maida Roti becomes hard after some time. Although it may feel soft when you eat it, it can become a dense, rubbery mass during digestion, potentially aggravating constipation. For diabetic patients, refined-flour breads can also cause significant blood sugar spikes that may remain elevated for 5–6 hours.
The best way to consume whole-grain breads is to soak them in a watery soup or broth. This is precisely the wisdom behind THAREED!
There is another dimension to the blessed barley bread in Tibb-e-Nabawi: barley is traditionally classified as having a cold nature, while lamb soup is considered hot in nature. Thus, the traditional Thareed made with barley bread and mutton brings these two ingredients together, with the cooling nature attributed to barley balancing the heat attributed to lamb.
For various methods and recipes for preparing barley bread, please visit our playlist below. You will find several practical recipes to explore!
https://youtube.com/playlist?list=PL37EDlkdBsk542r-z26E7VyV3laFebOfz&si=LkBjM_-WatDo_68g
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From: Aejaz Anjum <
To: "Tibb-e-Nabawi, Healing by
ISLAM" <tibb-e...@googlegroups.com>
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Date: Mon, 12 Oct 2026 08:19:35 +0200
Subject: Re: {Tibb-e-Nabawi:7412} Pear Barley
as rice
Assalamualaikum. I have been trying to make pure barley roti using different online methods but they are very brittle and hard to eat with. Any fixes for this?
Tibb-e-Nabawi, Healing by ISLAM
Brother Yusuf, yes, you are correct. However, there is no need to use the bread as a spoon or scoop to pick up bites of curry. Soaking the bread in the soup is a much better option.
The wisdom behind THAREED is that dry curries and dishes prepared with little or no liquid should be consumed less frequently, while the majority of our curries should ideally be wet and broth-based. Thareed beautifully illustrates this principle by combining bread with a liquid soup; & Thareed with the blessed barley bread can be made either with mutton, chicken , lentils or even vegetables soups, but of course, Thareed with mutton is the best & superior.