A little
while ago a few friends and I went to Nepal to visit someone we used to work
with. She moved back to Kathmandu a couple of years ago and about a year after
she left we went out there. Nepal is an amazing country and we did some
wonderful things, among them was a trek around the Annapurna region up to a
mountain town called Ghandruk. On our trek we became accustomed quickly to
standard trekking fare, dhal Bhat in the evenings and Tibetan bread with honey
in the mornings. It was amazing food, made even better by the lovely people we
met and the incredible surroundings.
It took a
little while to find a recipe for Tibetan bread, but I adapted one that I found
and consulted a dough expert until I found one that works and turns out just
as I remember it.
Ingredients
1.5 cups
of self-raising flour
1tsp
baking powder
½ cup
whole milk
2 tsp
sugar
Pinch of
salt
Methods
Add the
milk bit by bit to the flour and mix before adding more. Once all the
ingredients have been added, knead the dough in the bowl for ten minutes, cover
with cling-film and leave in a warm place for at least 2 hours. The longer you
leave this, the better it will fluff up, as long as you keep it covered so it
doesn’t dry out.
Pour some
un-flavoured oil into a frying pan, so it is at least a cm deep, but more would
be better, and heat. Be very careful when using the hot oil, it can spatter and
burn you or could cause fires. The oil needs to be hot but not bubbling.
Take a
section of dough and pull it out in a circular motion until it is about half a
cm thick. Cut 3 lines in the centre of the dough. Place gently into the oil and
fry until it is golden brown, then turn onto the other side. The dough should
puff up and float on the surface.
Take it
carefully out of the oil and serve with honey drizzled over the top, the same
way they serve it in the mountains.
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