Today I made Tibetan Barley bread from my new Flatbreads and Flavours cookbook. It just came out of the oven so I haven't tasted it yet, but it smells heavenly. It's made with barley flour that you toast in the frying pan before using. It also has buttermilk in it. How can you go wrong? No, I haven't changed this into a bread blog but there may be a few more bread pictures soon. I can't wait to try out some more recipes from this wonderful book. Update: It tastes as good as it looks.