Tsampa Flatbread with Yak Butter and Honey

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A simple, chewy flatbread made with roasted barley flour, gently cooked in yak butter and drizzled with local honey. This Asian-inspired recipe (gluten-free), ready in about 25 minutes, combines roasted barley flour, water, yak butter into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 240 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups roasted barley flour
• 3/4 cup water
• 2 tablespoons yak butter
• 2 tablespoons honey
• 1/4 teaspoon kosher salt

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1.5 cups roasted barley flour, 3/4 cup water, 1/4 teaspoon kosher salt, and 2 tablespoons melted yak butter. Mix until a cohesive dough forms, adding 1 tablespoon extra water if too dry.
2. Step 2: Divide the dough into 4 equal portions and shape each into a 1/2-inch thick round. Place on a lightly floured surface and gently press with a rolling pin to 1/4-inch thickness.
3. Step 3: Heat a nonstick skillet over medium-low heat. Cook each flatbread for 2-3 minutes per side until golden brown and slightly puffed, then drizzle with 2 tablespoons honey before serving.