Tsampa is roasted pearl barley flour that is a staple food of Tibet.
Tools
- Large flat skillet
- Sieve
- Clean cloth
- Spatula
- Grinder
Ingredients
- 250g organic pearl barley
Recipe
- Take the barley, place in a bowl, cover well with cold water and soak for 12 – 24 hours.
- Drain the barley in a sieve and leave to drain well for 10 minutes.
- Transfer the soaked barley to a clean, dry cloth, roll up into a sausage, and refrigerate overnight.
- The following day, heat a skillet over medium heat.
- Take a generous couple of handfuls of the soaked barley, and put them into the heated skillet. Stir well.
- Keep stirring, to keep the grains from sticking together or to the pan. Gradually, as they cook, they will turn translucent, then to white again. Then, they go a nice nutty brown colour and will flow very loosely around the pan and have a sound like gravel.
- Pour the roasted barley grains into a large, clean glass bowl, and toss them a few times to cool them.
- Repeat, roasting all the barley.
- When cold, grind all the roasted barley into a flour.
- Transfer from glass bowl to a clean jar.
cafebedouin.org 
But, why the grinder? I’m going mortar and pestle if a small amount, for tea or something, and some kind of big ass mill if I’m making flour.
Amiright? Or did I miss?
Cribbing from this website:
https://newbuddhist.com/discussion/2832/how-to-make-tsampa-or-roasted-barley-flour
I thought it was a bit of a mess and needed to be cleaned up a bit. I also wanted to preserve it in case I couldn’t find it again, which is one of the ways I use this, cafebedouin.org, site.
It ends with:
“To grind it into tsampa flour, I have found that food whizzers and processors are just not good enough, and will not give nice, fine flour.
You really do need a spice grinder or electric coffee grinder to make the flour.”
I wanted to try the recipe first before adding making flour out of it. I’ll remove the grinder. Thanks!