Servings
Font
Back
0.0 from 0 votes

Tingmo (Tibetan Steamed Bread)

A recipe for Tingmo (Steamed Bread) from the cookbook, Taste Tibet! This rolled bread is steamed until light and fluffy.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
20 mins
Total Time
1 hr 2 mins
Servings: 4 -6 Servings
Course: Bread

Ingredients

  • 3 3/4 cups (450 grams) self-rising flour plus extra for dusting
  • 1 1/4 teaspoons dried yeast
  • 2 teaspoons olive oil plus extra for drizzling
  • 1 1/4 teaspoons sugar optional
  • 2 eggs optional
  • 2/3 cup (150 milliliters) warm water

Instructions

    Cup of Yum
  1. Measure out the flour into a mixing bowl and add the yeast, olive oil, and sugar (if using).
  2. Break the eggs-- or, if you're not using them, just add a scant 1/2 cup (100 milliliters) of warm water instead-- and, while mixing with your dominant hand, gradually pour in 2/3 cup (150 milliliters) of warm water with the other hand.
  3. Knead the dough in the bowl until it forms a smooth ball. Cover and set aside for 20 minutes, lightly kneading the dough halfway through.
  4. When the dough is ready, turn it out onto a work surface and knead with both hands until smooth, then roll into a ball.
  5. Divide the dough into three equal pieces, returning two of them to the bowl and keeping them covered.
  6. Using a rolling pin, roll out the other piece on a flour-dusted work surface, turning it one way and then the other. You want it to be about 1/16 inch (2 millimeters) thick and 12-16 inches (30-40 centimeters) across.
  7. Drizzle 1 teaspoon of olive oil over the center of the dough and gently flap the edges into and then out of the center several times, so that all parts of the dough make contact with the oil.
  8. Starting from one side, roll up the dough-- you should end up with what looks like a large, rolled-up pancake.
  9. Using a sharp knife, cut the roll of dough on the diagonal into 2 inch (5 centimeter) slices.
  10. The tingmo pieces can be placed directly into the steamer in this form, but if you would like the shape them decoratively, now is the time to do it.
  11. Use the side of a chopstick to press firmly into the center of each tingmo, fanning its layers up on either side, then gently twist the tingmo and pull the chopstick out, giving the tingmo a flower-like shape.
  12. Repeat the rolling, cutting, and shaping process with the two remaining pieces of dough.
  13. If you are using a bamboo steamer, line each basket with parchment paper. If you are using a metal steamer, drizzle a little oil onto your hands and lightly oil the inside of the steamer basket.
  14. Place the tingmos in the steamer baskets, leaving a 1 inch (2.5 centimeter) gap between each one. (If you are working with just one steamer basket, you will need to steam them in several batches).
  15. Pour about 6 1/4 cups (1.5 liters) of water into the base of your steamer (or a wok, if using bamboo steamer baskets) and bring to a boil; the tingmos can stand in the steamer while it heats up.
  16. When the water starts to boil, steam the tingmos for 10-12 minutes, then carefully remove and serve hot.