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Tibetan Unleavened Barley-Whole Wheat Bread

A home-style Tibetan Unleavened Barley-Whole Wheat Bread made with Barley Flour, Whole Wheat Flour, Sunflower Seeds, Boiling Water, and Oil. Serves 24. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 cup
• 8 cup
• 1/4 cup
• 7 cup
• 1/2 cup
• 1 tbsp
• 3/4 cup
• 1/4 cup

Method (preview)

1. 1

   Pan roast the barley flour in half of the oil until the flour is darkened.

2. 2

   Add to the whole wheat flour.

3. 3

   Stir.

4. 4

   Add to this mixture the kelp (or sea salt), sunflower and sesame seeds.

5. 5

   Stir.

6. 6

   Blend in the remaining oil.

7. 7

   Mix thoroughly by rubbing the flour between the palms of the hands.

8. 8

   Add the boiling water, and mix.

9. 9

   Add the tahini, and mix.

10. 10

    Allow the mixture to cool for 15 minutes.

11. 11

    Then turn it out on to a floured board, and knead.

12. 12

    Divide the dough into 2 portions.

13. 13

    Press the portions into 2 warm, greased bread pans.

14. 14

    Using a sharp knife, cut a slit 1/2" deep lengthwise down the top of each portion of dough.

15. 15

    Set the pans in a warm place for 6 hours, or overnight.

16. 16

    Bake at 450F for 40 to 50 minutes.

17. 17

    Yields 2 loaves.

18. 18

    Here is a bread that uses kelp... I haven't made this.