You might have noticed that i have kick started a month of blogging marathon since yesterday and the theme for this month's Mega marathon is A-Z International Flatbreads. Obviously after an Egyptioan bread,my today's post goes to Tibet, which is an autonomous region of China. And Tibet is a traditional and historical region of Centrel Asia. Tibet is the highest region on Earth. With Lhasa as capital, Tibet is well known for Dalai Lama, the spiritual leaders of Tibetan people. Tibet cuisine is not that much well known for me, hence i want to discover this cuisine. To kick start my culinary experience with this cuisine, i tried my hands with a flatbread. Balep Korkum is a Central Tibetan style bread which is a flatbread. Tibetans makes many kinds of bread and each areas have their own unique style of breads. But Balep Korkum is one of the easiest flatbread you can make easily at home with usual ingredients you can find in your pantry. Round and quite easy, this flatbread is definitely a simple dish to prepare if you want to make something quick as a bread to serve along with your favourite sauces or curries.
In Tibet, these days, balep korkun is almost exclusively white bread. Though traditionally, in the days before more modern milling machinery, they would have been prepared with whole wheat or barley. In Lhasa, balep korkun is sold either sweet or plain. The sweet versions, which carry a small red mark, are made with purang, which ressembles quite like the concentrated sugar cane juice as much as like Indian jaggery. In my case, i sticked completely with whole wheat flour, hence my Balep korkum got the prefect rustic texture. And obviously i served this pan fried Tibetan flatbread with an Indian spicy side dish to please our tastebuds. This bread stays prefect for two days in room temperature. However we had this bread even for our breakfast with some salted butter and jam after toasting them.
Recipe Source: Here
2cups Whole wheat flour
1tbsp Baking powder
Water as per need
Salt
Take the flour, baking powder, salt in a bowl, add gradually water and knead everything as smooth and soft dough.
Divide the dough into 5-6 balls and keep them aside for half an hour.
Roll each ball as bit thick round discs and keep aside.
Meanwhile heat a frying pan on high flame, once its hot, put the flame as medium and drop the rolled bread to the pan, cover with a lid.
Cook for 10-15minutes and flip the bread, cook on the other sides until both sides of the bread turns golden brown.
If you want to grease the frying pan, dont hesitate a second to add a dollop of butter or drizzle some oil for cooking the breads.
Serve warm with butter, jam or else with spicy side dishes.
In Tibet, these days, balep korkun is almost exclusively white bread. Though traditionally, in the days before more modern milling machinery, they would have been prepared with whole wheat or barley. In Lhasa, balep korkun is sold either sweet or plain. The sweet versions, which carry a small red mark, are made with purang, which ressembles quite like the concentrated sugar cane juice as much as like Indian jaggery. In my case, i sticked completely with whole wheat flour, hence my Balep korkum got the prefect rustic texture. And obviously i served this pan fried Tibetan flatbread with an Indian spicy side dish to please our tastebuds. This bread stays prefect for two days in room temperature. However we had this bread even for our breakfast with some salted butter and jam after toasting them.
Recipe Source: Here
2cups Whole wheat flour
1tbsp Baking powder
Water as per need
Salt
Take the flour, baking powder, salt in a bowl, add gradually water and knead everything as smooth and soft dough.
Divide the dough into 5-6 balls and keep them aside for half an hour.
Roll each ball as bit thick round discs and keep aside.
Meanwhile heat a frying pan on high flame, once its hot, put the flame as medium and drop the rolled bread to the pan, cover with a lid.
Cook for 10-15minutes and flip the bread, cook on the other sides until both sides of the bread turns golden brown.
If you want to grease the frying pan, dont hesitate a second to add a dollop of butter or drizzle some oil for cooking the breads.
Serve warm with butter, jam or else with spicy side dishes.
It is so amazing to see somewhat regular flatbreads from all parts of the country. That bread looks so good and good to about this Tibetian bread.
ReplyDeleteVery interesting to read about Tibetan bread. I have made a few dishes from the cuisine and I should say, it is so good. The balep korkum would make an excellent breakfast with a nice spicy curry.
ReplyDeleteBread from Tibet is the last thing I could have ever thought , simply wow ! You surely think out of the box . Simple but very impressive bread , looks wonderful !
ReplyDeleteLooks amazing! Really simple and tasty recipe that can be easily tried.
ReplyDeleteThat’s amazing you found such a simple and beautiful bread from Tibet....so lovely you all enjoyed it in different ways!
ReplyDeleteA great find from Tibet, Priya. Each country has so similar dishes, sometimes it is so surprising, right?
ReplyDeleteReally crazy you. I think no one can hide any recipe from you in which whole planet. You will dig in so much and get the recipe you want to try. Balep korkumtibetan flatbread looking superb. hats off dear.
ReplyDeleteAn interesting bread and so good to read a bit about the Lost Kingdom Tibet. Flatbread looks so soft. I'm amazed how you find so many different recipes from all over the world.
ReplyDeleteThat's a wonderful find Priya and yes I agree you somehow do find even the toughest ones. That bread looks so good and simple to make!
ReplyDeleteYou have done quite a research Priya! Never imagined a bread from Tibet! Superb!!
ReplyDeleteYou have done quite a research Priya! Never imagined a bread from Tibet! Superb!!!
ReplyDeleteThis Tibetan bread looks so amazing and perfectly done.. your recipe makes me hungry.
ReplyDeleteThe bread looks easy and quick to make. Love that it uses whole wheat flour.
ReplyDelete