Tibetan barley skillet bread (amdopali) from Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on April 04, 2026

    I wanted barley flatbreads so I chose these; I milled barley flour and toasted it the night before. I did change a few ingredients due to what I had on hand…I used soured milk for the buttermilk and replaced butter with olive oil. I used Arva bread flour and milled a hard wheat from A and B flours. I made a half recipe and got 9 93g mini breads. I let the dough autolyse in the bread machine, then refrigerated for about 7 hours. Would possibly make again when I want barley flatbread, would probably raise oil by about 1 tbsp. Baked 400 10 min steam then 10 min without steam. Lowered to 350 for 5 min.

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