From the kitchen of One Perfect Bite...This is a soft and chewy bread that lends itself to preparation in the ovenless kitchens of Tibet. Most Western pallets find the bread underseasoned, so, if you decide to make it you might want to add a 1/2 teaspoon salt to the flour before mixing it with water. The bread stales quickly, so it's best to make only what can be eaten in one sitting. This is the second of the four recipes I'll be featuring on foods of the mountain kingdoms. The last two will be vegetable casseroles that I hope will be more appealing to Western tastes. Here is how this version of Tibetan skillet bread is made.
Balep Korkun - Tibetan Skillet Bread...from the kitchen of One Perfect Bite courtesy of Tibetan Home Cooking
2 cups self-rising flour
1 tablespoon baking powder
1 cup water
1) Mix flour and a little water very well by hand and keep adding water until you can make a smooth ball of dough. Knead dough until it is flexible. Divide dough into 4 balls. Cover dough with a floured towel or plastic wrap misted with nonstick cooking spray. Let sit for 20 minutes. Roll each piece of dough into a circle about 1/2 to 3/4 inches high.
2) Spray a large non-stick skillet with cooking spray. Heat until a drop of water sizzles when dropped in pan. Turn heat down to medium. Place dough rounds in skillet, cover with a lid, and cook for about 15 minutes, turning disks over every 5 minutes or so. Serve warm if possible. Yield 2 servings.
One Year Ago Today: Two Years Ago Today:Tapas - Albondigas Mary Todd Lincoln's Cinnamon Cake
Three Years Ago Today: Four Years Ago Today:Roasted Carrots wit Parsley and Thyme Cranberry Mousse