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Special Tibetan Bread

by Marsh (follow)
Asian (483)      Bread (238)      Tibetan (4)     
Introduction This is a traditional Tibetan steamed bread which is usually served with soups or butter tea for dunking

Ready for steaming

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 4 servings

For the Dough:
165 grams white flour
2/3rds tsp baking powder
100ml water (room temperature)
For the filling:
1/4 tsp turmeric
1tbsp green pepper
1tbsp garlic
1tbsp coriander
3tbsp oil


First you need to make the dough.
Combine the flour, baking powder and water in a bowl, mixing well and kneed for 5 minutes.
Cover leaving the mix to rise for a minimum 5 minutes and a maximum of 8 hours (overnight)
Only in Tibet would you be likely to leave the dough overnight since it would be extremely cold!
Roll the dough to 1/4cm thickness and then make 3 rolls on one side and fold over leaving it for three minutes to stick together.
Cut 4 fingers lengths and take 2 chopsticks, twisting, pushing on to the hand and removing one by one creating this “rose” shape that opens when cooked. *Simply steam for 15 minutes.

Filled fingers

Twisting the Tingmo

I like this Recipe - 5
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I love the photo with all the ingredients in the bowls
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