Ladakhi Barley Khambir Bread
A naturally fermented round Ladakhi bread made from barley and wheat flour, traditionally baked in a clay oven and eaten with butter tea.
- Prep
- 180 min
- Cook
- 30 min
- Total
- 210 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Traditional clay oven or tawa
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 1 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 190 kcal
Instructions
- 1
Mix the barley flour and wheat flour together in a large bowl.
- 2
Stir the yeast starter and sugar into lukewarm water. Leave it for 10 minutes until frothy.
- 3
Pour the yeast mixture and salt into the flour. Knead everything into a soft dough.
- 4
Cover the dough. Leave it in a warm place for 2–3 hours until doubled in size.
- 5
Press the air out of the dough. Shape it into round, flat loaves.
- 6
Leave the shaped loaves to rest for 20 minutes.
- 7
Bake in a clay oven or on a hot tawa (flat griddle) with a lid. Turn occasionally until golden and cooked through.
- 8
Let the bread cool slightly. Slice and serve.
Chef's tips
A longer rise gives khambir (fermented bread) its classic mild sour taste. Do not rush the rising time in cold weather.
Ingredient substitutions
- natural yeast starter → 1 tsp active dry yeast
Storage
Store wrapped in cloth at room temperature for up to 2 days.
Reheating
Warm briefly on a tawa before serving.
Common mistakes to avoid
- •Baking over heat that is too high, which burns the crust before the inside cooks through.
Serving suggestions
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