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Tibetan Tsampa

What you need: 

100 ml water or soy milk
1 teaspoon to1 tablespoon margarine
1/2 cup roasted barley flour
sugar/salt to taste

What you do: 

Boil water or heat soy milk, then pour into a rice bowl.
Add margarine and stir to make an oily mixture.
Add barley flour and mix with hands till a dough-like mixture is formed.
Add sugar and keep kneading till the dough becomes firm and non-sticky.
Add either water or soy milk and flour and margarine to taste.
This is the most traditional food of Tibet, originally made with tea and yak butter. Great for energy especially when the weather is cold!

Preparation Time: 
5 min
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Simple and Tasty. This is a good substitute if you don't have any bread on hand / don't have the time to bake any!

100ml = 0.422675 cup (US)

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The idea of this bread is very fascinating! However, I was wondering if once the dough is "firm and non-sticky" - do you bake/cook/fry it? And if so, at what temperature for how long?

Hallo - you can pan fry it in little balls, but it's usually eaten as is - the reason for the roasted barley flour is so that you're not eating "raw" flour (roasting helps with the digestion). You can also add a touch of cumin to it.

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The idea of this bread is very fascinating! However, I was wondering if once the dough is "firm and non-sticky" - do you bake/cook/fry it? And if so, at what temperature for how long?

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