Tibetans make numerous variety of bread, however these tiny, chubby breads are amongst the extremely simplest to make. Balep Korkun is a kind of pastry that is ingested by in Central Tibet. This dish is incredibly popular in Central Tibet, where it is made in the house, however at the same time conveniently bought at little stores or stalls on the roadway. Circle and quite delicate, it is very simple to make.
Ingredients:
• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• 1 cup of water
Directions:
Dough
1. For the easiest style of this bread, you blend the flour and a little bit of water properly manually and keep including water up until you can make a stable ball of dough.
2. Knead the dough very well up until the dough is versatile.
3. Separate it into 4 parts and roll them right into ball sizes when you have completed kneading the dough.
4. Leave behind the dough balls in a container with a lid on for ten to fifteen mins.
5. Afterwards, put among the ball forms on a flat surface area and roll it out with a rolling pin, making a flat, round form around 1/2 ″ to 3/4 ″ high.
6. Repeat with all your dough.
Cooking
1. Fry Tibetan bread in a huge non-stick frying pan with some no-stick spray.
2. If you desire, you can make use of a little oil or butter.
3. You must heat up your pan on high till it gets hot.
4. Turn down the heat to medium, set the bread in the frying pan and cover it with a lid.
5. Cook ten mins on medium heat.
6. You must turn over the bread every 4 or 5 mins, so each sides of the bread get cooked well.
Ingredients:
• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• 1 cup of water
Directions:
Dough
1. For the easiest style of this bread, you blend the flour and a little bit of water properly manually and keep including water up until you can make a stable ball of dough.
2. Knead the dough very well up until the dough is versatile.
3. Separate it into 4 parts and roll them right into ball sizes when you have completed kneading the dough.
4. Leave behind the dough balls in a container with a lid on for ten to fifteen mins.
5. Afterwards, put among the ball forms on a flat surface area and roll it out with a rolling pin, making a flat, round form around 1/2 ″ to 3/4 ″ high.
6. Repeat with all your dough.
1. Fry Tibetan bread in a huge non-stick frying pan with some no-stick spray.
2. If you desire, you can make use of a little oil or butter.
3. You must heat up your pan on high till it gets hot.
4. Turn down the heat to medium, set the bread in the frying pan and cover it with a lid.
5. Cook ten mins on medium heat.
6. You must turn over the bread every 4 or 5 mins, so each sides of the bread get cooked well.
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