Khambir

Dissolve the sugar in warm water (about 40°C), then sprinkle the yeast over it. Let it sit for 8–10 minutes until frothy and activated.

In a large bowl, combine the whole wheat flour, barley flour, and salt. Mix well.

Add the activated yeast mixture and butter to the flour. Mix together and knead into a soft, slightly sticky dough for 8–10 minutes until smooth and elastic.

Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 45–60 minutes until doubled in size.

Punch down the risen dough and divide into 4 equal portions.

Shape each portion into a round, slightly flattened disc about 15 cm in diameter and 2 cm thick.

Place the shaped breads on a lightly greased baking tray or tawa. Cover and let them proof for another 15–20 minutes.

Heat a heavy tawa or cast-iron pan over medium-low heat. Place the khambir on the dry tawa and cook covered for 6–8 minutes until the bottom is golden brown.

Flip carefully and cook the other side for another 5–6 minutes until cooked through and golden.

Alternatively, bake in a preheated oven at 200°C for 18–20 minutes until golden and hollow-sounding when tapped.

Brush with a little butter while still hot. Serve warm with butter tea (po cha) or Ladakhi stew.