Highland Barley Flatbread

Made from highland barley flour mixed with yak butter and salt, then baked on a flat griddle, highland barley flatbread is golden-coloured with a pronounced grain aroma.

Highland barley has been cultivated on the Tibetan Plateau for thousands of years, and the Tibetan people built a unique food culture around it. Barley flatbread is one of the oldest and most widespread forms.

Served as a staple alongside butter tea or meat broth, and carried as trail food. Visitors in Tibetan villages near Jiuzhaigou can experience freshly baked flatbread.

Golden brown with a slightly charred surface aroma, soft inside, carrying the distinctive nutty fragrance of highland barley — an accessible entry point into Tibetan food culture.