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]
 Balep korkun, with veg soup. | |
| Alternative names | Tsampa Balep, Tibetan Flatbread |
|---|---|
| Type | Flatbread |
| Place of origin | Tibet |
| Region or state | Amdo, Kham, U-Tsang |
| Main ingredients | Tsampa, water, baking powder |
See also
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References
edit- ^ 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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