Jul 14, 2013

Balep Korkun (Monastery Bread)

Balep Korkun is a type of bread that is consumed by in Central Tibet. Tibetian makes so many kinds of unique style of bread. Balep korkun is a round and quite thin, it is very easy to make. You just need wheat flour, baking powder and water. I take this recipe from chef Vikas Khanna's "My Great India Cookbook".

Ingredients :

Wheat Flour - 2 cups (Any kind of flour is okay, like wheat, barley flour, all purpose flour or self-raising)
Baking Powder - 1 tbsp
Water - 1 cup

Method :

Take a bowl, mix flour and baking powder. Keep adding water until you can make a smooth ball dough. Then knead the dough very well until the dough well flexible. When you finished kneading the dough, separate it into four pieces and roll them into a ball shape.

Heat up a non-stick pan on high until it gets hot. Turn down the heat of medium, put the bread in the pan and cover it with a lid for 5 mins on medium heat. You should turn over the bread every 5 mins, so both sides of bread get cooked well.

Serve hot with dum aloo

Note :

If you like, You can add a bit of butter or refine oil for special flavor.

Sending this to Pari's "Only-Cooking from Cookbook" event, Vegetarian Indian Recipe's "Birthday Special" event and Guru's "Giveaway-Kids Special"

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