 Balep korkun, with veg soup. | |
| Alternative names | Tsampa Balep, Tibetan Flatbread |
|---|---|
| Type | Flatbread |
| Place of origin | Tibet |
| Region or state | Amdo, Kham, U-Tsang |
| Main ingredients | Tsampa, water, baking powder |
Balep korkun or Yosang balep is a type of bread that is consumed mainly in central Tibet. [1] [2] It is round, flat and relatively easy to make. [2] The ingredients are tsampa ( barley flour), water and baking powder. [2] It is cooked in a frying pan. [2] It has been described as similar in appearance to naan. [3]
See also
References
- ^ Owusu-Apenten, R.; Vieira, E.R. (2022). Elementary Food Science. Food Science Text Series. Springer International Publishing. p. 504. ISBN 978-3-030-65433-7. Retrieved 2024-02-22.
- ^ a b c d Burdett, A. Delicatessen Cookbook - Burdett's Delicatessen Recipes: How to make and sell Continental & World Cuisine foods. Springwood emedia. ISBN 978-1-4761-4462-7.
- ^ "Tibetan Cuisine Milking the Yak - Cheese". CHOW. November 19, 2005. Archived from the original on April 2, 2015. Retrieved March 1, 2015.
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| Savory |
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 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
 | This Tibet-related article is a stub. You can help Wikipedia by expanding it. |
|
Balep korkun, with veg soup. | |
| Alternative names | Tsampa Balep, Tibetan Flatbread |
|---|---|
| Type | Flatbread |
| Place of origin | Tibet |
| Region or state | Amdo, Kham, U-Tsang |
| Main ingredients | Tsampa, water, baking powder |
Balep korkun or Yosang balep is a type of bread that is consumed mainly in central Tibet. [1] [2] It is round, flat and relatively easy to make. [2] The ingredients are tsampa ( barley flour), water and baking powder. [2] It is cooked in a frying pan. [2] It has been described as similar in appearance to naan. [3]
See also
References
- ^ Owusu-Apenten, R.; Vieira, E.R. (2022). Elementary Food Science. Food Science Text Series. Springer International Publishing. p. 504. ISBN 978-3-030-65433-7. Retrieved 2024-02-22.
- ^ a b c d Burdett, A. Delicatessen Cookbook - Burdett's Delicatessen Recipes: How to make and sell Continental & World Cuisine foods. Springwood emedia. ISBN 978-1-4761-4462-7.
- ^ "Tibetan Cuisine Milking the Yak - Cheese". CHOW. November 19, 2005. Archived from the original on April 2, 2015. Retrieved March 1, 2015.
| Sweet | | ||||
|---|---|---|---|---|---|
| Savory |
| ||||
| Companies | |||||
| Lists | |||||
| See also |
| ||||
|
| This bread-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Tibet-related article is a stub. You can help Wikipedia by expanding it. |