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Balep korkun
Balep korkun, with veg soup.
Alternative namesTsampa Balep, Tibetan Flatbread
Type Flatbread
Place of origin Tibet
Region or stateAmdo, 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

  1. ^ 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.
  2. ^ 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.
  3. ^ "Tibetan Cuisine Milking the Yak - Cheese". CHOW. November 19, 2005. Archived from the original on April 2, 2015. Retrieved March 1, 2015.