Back to 2 servings 1 cup roasted barley flour (tsampa), pre-roasted; or roast hulled barley and grind fine 0.75 cup hot strong black tea with butter, about 3/4 cup, hot but not boiling; see step 1 1 tablespoon salted butter, softened, or ghee or dried yak butter 0.25 teaspoon salt, to taste; omit if butter is very salty 2 tablespoons dried cheese (chura), optional, for serving
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1 Step 1: Brew strong black tea and blend it while hot with the softened butter and salt for 20 to 30 seconds until frothy. Keep the tea warm.2 Step 2: Put the tsampa in a deep bowl and make a well in the center. Pour in about 1/4 cup of the hot butter tea.3 Step 3: Hold the bowl with one hand and use the fingers of the other to gently fold and press the flour into the liquid, turning the bowl as you go. Avoid vigorous stirring.4 Step 4: Add small splashes of tea, folding and pressing after each, until the flour forms a cohesive dough. Stop when it is thick, pliable and no longer sticky.5 Step 5: Press the dough firmly into a ball or thick patty. Serve warm, breaking off small pieces with your hands, topped with dried cheese if using.getsaucepan.com/r/141ac613-5cf6-5660-9ef0-634d1aeb3512
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