Need help recreating Bedouin bread
So when I was in college, long before I became interested in bread I studied abroad in Jordan, and as a part of that I stayed with Bedouins for two weeks. The family I stayed with baked this incredible unleavened bread that as far as I know was just flour, water, and salt. It would be buried in the embers of a fire and left, but I honestly don't remember for how long. It would then be taken out of the fire, thwacked for a bit to get the ash off, and voila, amazing bread.
Here's a photo I have, although this doesn't depict the process I described above--https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/218129_502823680800_64900158_30167630_588_n.jpg
The final product looked exactly like this http://ceweb2.uml.edu/FinalProjects/omotw91217/images/fatir.jpg
I've done some googling and it's definitely not خبز صاج (saaj bread), which is very thin. This was thicker. I'm pretty sure it's called خبز فطير (fatir bread) The one recipe I've seen for fatir calls for roasted barley, which I both don't remember and seems out of place. It's possible barley has simply been replaced by white flour but I think it's likely it'd be semolina, not barley.
I found this recipe http://cooking.mn66.com/recipe-1160/ but it calls for butter and corn oil, which doesn't comport with my memory of how it was made or the texture I remember.
The directions I've found in Arabic have been a bit vague, and no proportions. Here's a history for those who read Arabic and are interested! http://www.aslalyahud.org/subsubpage.php?id=60&cid=3 It appears to be a history of bread in relationship to Jewish history.
Does anyone have any ideas for proportions, and whether it's pure white flour, or some semolina, or barley? I guess I could just get my hands doughey and try it out! I'm still googling around in Arabic but it's a bit slow-going for me sometimes.