Ting Mo (Tibetan bread)
I ate this Ting Mo or Tibetan bread in a restaurant near Bouddha and it taste so good. Thus, I decided to make it at home during this locked down to refresh those memories and give variance to my lunch recipes.
It's a very simple dish with minimum ingredients. All we need is
All-purpose flour 2 cups
Yeast 1 tbs
Salt 1/4 tbs
Sugar 2 tbs
Oil to grease
Recipe:
1. Take half a cup of warm water and put 1 tbs of yeast and leave it for 5 to 10 min. You can see foam on top of the water after 10 minutes.
2. Take a bowl and put flour in it, put salt and sugar and mix them well. After that add yeast water in the mixture and knead the dough. If water is not enough then add some more cold water. Knead a soft dough by repeated stretching and folding it so that it could form gluten.
3. After kneading for about 10 min leave the dough in the bowl. Cover it with a thin plastic sheet in a warm place for around 2 hours. after 2 hours the dough will double in size.
4. Now grease the working surface with oil and again knead the dough for about 5 to 10 minutes by stretching it.
5. Then sprinkle some dry flour on the working surface and move the dough in it. Flatten the dough in a rectangular shape with palm. Then with the rolling pin and roll it into a thin sheet maintaining the rectangular sheet.
6. Apply oil in the sheet and fold it in one-third size. And then cut the folded sheet in 4 to 6 equal parts.
7. Cut each piece into 6 smaller stripes and then stretch those stripes. Roll around to make the shape as in the picture.
8. Grease oil in streamer and put the Tingmo and let then rest for half an hour.
9. Steam the Tingmo for 10/15 min also you can see a non-sticky shiny surface.
Serve them with any gravy, I like them with chicken gravy.
Enjoy your delicious Tingmo with your family and spend quality time together.
Happy cooking, stay healthy.
 |
| Tingmo |
 |
| Tingmo |
No comments:
Post a Comment