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conebeckham wrote:Also, regarding tsampa, we make our own by roasting the barley itself--unhulled, and not "pearl barley"--just as Greg describes it. When it "pops" like popcorn, or browns, it's done, and we let it cool. We have a flour grinder, and we grind it up. Great for breakfast, when made into douughballs using milk tea and butter!
gregkavarnos wrote:You can make your own tsampa actually. It is really easy.
Buy some barley flour, probably from your local health food shop, I imagine some supermarkets would stock it.
Put a large frying pan or saucepan on the stove top (preferably thick bottomed) and turn the heat up high. Throw plenty of barley flour onto the pan and, preferably using a wooden spoon, stir it constantly. When it starts to go brown and smell like fresh baked bread turn the heat down to medium and continue stirring. When "all" of it has turned a nice light to medium brown colour empty the contents into a large bowl to cool off while you make the next batch. Continue until you have finished the bag of barley flour. Once cool place into a sealed container and store in the fridge.
You can also do it by spreading the barley flour onto an oven proof dish and baking it.
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