Balep korkun
Balep korkun, with veg soup. | |
Alternative names | Tsampa Balep, Tibetan Flatbread |
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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
- List of quick breads
- List of Tibetan dishes
- Food portal
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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Flatbreads
- Afghan bread
- Aparon
- Balep korkun
- Barbari bread
- Bhakri
- Bhatoora
- Bindaetteok
- Bing
- Bolani
- Chapati
- Danbing
- Kaak
- Kabkab
- Kattama
- Khubz
- Kiping
- Kulcha
- Gözleme
- Jolada rotti
- Lahoh
- Laobing
- Lavash
- Luchi
- Malooga
- Markook
- Matzo
- Mulawah
- Naan
- Nan/non
- Papadam
- Paratha
- Parotta
- Pathiri
- Phitti
- Piaya
- Pihta
- Pita
- Pletzel
- Puran poli
- Puri
- Qistibi
- Qutab
- Ramazan pidesi
- Roti
- Sa
- Sanchuisanda
- Sangak
- Scallion pancake
- Saj bread
- Shaobing
- Sheermal
- Shelpek
- Taboon bread
- Taftan
- Tandoor bread
- Thalipeeth
- Recipes on WikiBooks
- Category:Flatbreads
- Food portal
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