Rinse 2 cups of barley thoroughly under cold water in a colander, removing any debris or broken grains. Drain well and spread on a clean kitchen towel to air dry for 30 minutes, or pat dry completely. Heat a large skillet or heavy-bottomed pan over medium heat without any oil. Add the dried barley in a single layer. Stir constantly with a wooden spoon, ensuring even heat distribution across all grains. Roast for 25-30 minutes, stirring every 2-3 minutes to prevent burning. The barley should gradually turn from pale beige to golden brown, releasing a nutty aroma. Listen for occasional popping sounds, which indicate proper roasting. Once the barley reaches a uniform golden-brown color and becomes fragrant, remove from heat immediately. Transfer to a large bowl to stop the cooking process. While still warm, sprinkle 2 tablespoons of berbere spice blend over the roasted barley. Add 1 teaspoon of salt and toss thoroughly to coat every grain evenly. The residual heat will help the spices adhere to the barley. Taste and adjust seasoning if needed, adding more berbere for heat or salt for balance. Allow to cool completely at room temperature for 15-20 minutes before serving or storing. The barley will continue to crisp as it cools.