Are you looking for a recipe to make Tibetan Tingmo, the delicious bread from Tibet?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Tibetan Tingmo recipe and variations.
Contents
Tibetan Tingmo is a type of flatbread that originated in Tibet. It is a steamed bread that is known for its light and fluffy texture. It is commonly served as a staple accompaniment in Tibetan cuisine. The bread is made by mixing flour, yeast, and water to form a dough. The dough is then rolled out into thin circles and steamed until it becomes soft and airy. Tingmo is often enjoyed with savory dishes such as stews, curries, or soups. Its soft and fluffy texture makes it perfect for soaking up the flavors of the accompanying dishes. Over the years, Tibetan Tingmo has become popular outside of Tibet and can now be found in various Tibetan restaurants around the world.
The estimated cost to make Tibetan Tingmo flatbread is relatively low. The main ingredients needed are all-purpose flour, yeast, sugar, salt, and water. These ingredients are commonly found in most kitchens and can be purchased at an affordable price. Additionally, the recipe does not require any expensive or hard-to-find ingredients, making it a budget-friendly option.
In terms of time, making Tibetan Tingmo flatbread requires some preparation and waiting. The dough needs to be prepared and left to rise for about 1-2 hours. After that, the dough is divided into small portions and shaped into flat rounds. These rounds are then steamed for approximately 15-20 minutes until they become light and fluffy. Overall, the entire process, including preparation and cooking time, can take around 2-3 hours. However, the end result is a delicious and traditional Tibetan flatbread that is worth the time and effort.
The main ingredients used in the recipe for Tibetan Tingmo flatbread are all-purpose flour, yeast, sugar, salt, and water. These ingredients are mixed together to form a dough, which is then left to rise for a few hours. Once the dough has risen, it is divided into small portions and rolled out into flat circles. These circles are then steamed until they become light and fluffy.
The tools used in making Tibetan Tingmo flatbread include a mixing bowl, a rolling pin, and a steamer. The mixing bowl is used to combine the flour, yeast, sugar, salt, and water to make the dough. The rolling pin is used to flatten the dough into circles of the desired thickness. Finally, the steamer is used to cook the flatbread by placing the rolled-out circles inside and steaming them until they are fully cooked and fluffy.
To prepare Tibetan Tingmo flatbread, start by gathering the necessary ingredients: all-purpose flour, yeast, sugar, salt, and warm water. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water to the mixture and knead the dough until it becomes smooth and elastic. Cover the bowl with a clean cloth and let the dough rest for about an hour, allowing it to rise.
After the dough has risen, divide it into small portions and shape them into round balls. Flatten each ball with a rolling pin to create thin, circular flatbreads. Place the flatbreads on a steamer lined with parchment paper, making sure to leave some space between them. Cover the steamer and let the flatbreads rest for another 15-20 minutes. Finally, steam the flatbreads for about 15-20 minutes until they become light and fluffy. Serve the Tibetan Tingmo flatbread warm as a delightful accompaniment to…(full recipe on the way)
To cook Tibetan Tingmo flatbread, start by heating water in a steamer until it begins to boil. In a mixing bowl, combine all-purpose flour, baking powder, and a pinch of salt. Gradually add warm water to the dry ingredients and knead the dough until it becomes soft and elastic. Divide the dough into small portions and roll each portion into a round shape. Place the rounds on a greased steamer tray, cover with a clean cloth, and let them rest for about 30 minutes. Once the dough has risen, steam the rounds for approximately 15-20 minutes or until they are cooked through and fluffy. Serve the Tibetan Tingmo flatbread warm with your favorite Tibetan dishes or as a delicious snack on its own. Enjoy the light and fluffy texture of this traditional Tibetan delicacy!…(full recipe on the way)
1. Rice flour: Made from ground rice grains, this gluten-free alternative can be used to make a light and airy flatbread similar to Tibetan Tingmo.
2. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It can be used to create a nutty-flavored flatbread with a slightly denser texture.
3. Quinoa flour: Derived from quinoa seeds, this nutritious flour is gluten-free and can be used to make a flatbread that is both light and protein-rich.
4. Chickpea flour: Made from ground chickpeas, this flour is commonly used in Indian cuisine. It can be used to make a flavorful and slightly denser flatbread.
5. Oat flour: Ground oats can be used as a gluten-free alternative to make a hearty and wholesome flatbread with a slightly nutty taste
1. Tibetan steam bread
2. Fluffy Tibetan bread
3. Tibet’s steamed staple
4. Tibetan cloud bread
5. Light and airy Tibetan bread
6. Tibet’s traditional steamed bread
7. Tibetan fluffy flatbread
8. Tibet’s airy steam bread
9. Tibetan staple steam bread
10. Fluffy bread from Tibet
11. Tibetan cloud-like bread
12. Tibet’s steamed dough
13. Light Tibetan steam bread
14. Tibet’s traditional fluffy bread
15. Tibetan airy flatbread
1. Begin by preparing your sourdough starter, ensuring it is active and bubbly.
2. In a large mixing bowl, combine the sourdough starter with flour, water, and a pinch of salt.
3. Knead the dough until it becomes smooth and elastic, adding more flour if necessary.
4. Cover the dough and let it rest in a warm place for several hours, allowing it to rise and develop flavor.
5. Once the dough has doubled in size, punch it down and divide it into small portions.
6. Roll each portion into a thin, round shape, similar to a tortilla.
7. Place the flatbreads on a steamer basket and steam them for about 10-15 minutes, or until they are cooked through and fluffy.
8. Serve the sourdough Tibetan Tingmo warm as a delicious accompaniment to your favorite Tibetan dishes…(full sourdough recipe on the way)
1. Start by choosing gluten-free flour alternatives such as rice flour, almond flour, or a gluten-free all-purpose flour blend.
2. Mix the gluten-free flour with warm water, yeast, and a pinch of salt in a bowl.
3. Knead the dough until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for about an hour to allow it to rise.
5. Divide the dough into small portions and shape them into flat discs.
6. Place the discs on a steamer and steam them for about 15-20 minutes until they become light and fluffy.
7. Serve the gluten-free Tibetan Tingmo as a delicious and airy accompaniment to your favorite Tibetan dishes…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Tibetan Tingmo at home above but I’ll be updating this page to include links to the best Tibetan Tingmo recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
