Tibetan Barley Bread

For 8 to 10 Tibetan flatbreads:

  • 2 cup Tsampa, tibetan roast barley Flour
  • 4 cups whole wheat Flour
  • 1/2 cup Millet or roasted Sunflower Seeds or roasted Sesame Seeds
  • 1/2 teaspoons Salt
  • 2 tablespoons sesame Oil
  • 2 tablespoons vegetable Oil
  • 3 1/2 cups boiling Water

Mix flour with salt. Add oil, rubbing flour between hands until oily. Add boiling water, using spoon to mix till dough begins to form then mixing with hands keeping hands cool by dipping in bowl of cold water. Mix till ear lobe consistency. Knead until smooth.
Place in oiled pans. Cut tops lengthwise. Leave at least 2 hours.
Bake at 500 degrees Celsius for 20 minutes on middle shelf or at 450 deg. - 40 minutes on top shelf. They should have a tough crust but stay tender inside.
It may not work 1st time, so try to bake at 350 deg. for 1 1/2 hours