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Balep Korkun (central Tibetan flatbread)

April 8, 2012

Tibetans make so many kinds of bread, and different areas make unique styles. This recipe shows you how to make Central Tibetan style bread, a kind of flatbread called Balep Korkun.

+ Two cups of all-purpose flour (Any kind of flour is okay, like wheat, all-purpose, or self-rising. If you use all-purpose flour, you will need some baking powder.)
+ One tablespoon of baking powder
+ One cup of water

For the simplest version of this bread, mix the flour and a little water very well by hand and keep adding water until you can make a smooth ball of dough. Then knead the dough very well until the dough is flexible. When you have finished kneading the dough, separate it into four pieces and roll them into ball shapes. Then leave the dough balls in a container with a lid on for fifteen to twenty minutes. After that, place one of the ball shapes on a flat surface and roll it out with a rolling pin, making a flat, round shape about 1/2″ to 3/4″ high. Repeat with all your dough.

Grease pan. Heat pan to high heat. Turn down the heat to medium, put the bread in the pan and cover it with a lid. Cook fifteen minutes on medium heat. You should turn over the bread every four or five minutes, so both sides of the bread get cooked well.

variation: If you like, you can add a bit of butter, or applesauce to the flour before you begin adding the water, for special flavor.

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taken from Yowangdu, a site about Tibetan culture. a handful of other recipes on there as well.

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