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Pepin Tibetan Bread Recipe

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jacques pepin's tibetan flatbread Eat to Blog Tibetan Fla… Flickr
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Description

Pepin Tibetan Bread is a traditional bread recipe that is famous all over Tibet. It is a crusty, round bread with a chewy texture, which is perfect for dipping in soups and stews. The bread is made from simple ingredients, such as flour, water, yeast, and salt, but the unique flavor comes from the addition of Tibetan barley flour. The bread is easy to make and requires only a few hours of preparation time.

Prep Time

The preparation time for Pepin Tibetan Bread is approximately 2 hours and 30 minutes.

Cook Time

The cook time for Pepin Tibetan Bread is approximately 45 minutes.

Ingredients

The ingredients required for Pepin Tibetan Bread are as follows:
  • 3 cups all-purpose flour
  • 1 cup Tibetan barley flour
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons salt
  • 2 cups warm water

Equipment

The equipment required for Pepin Tibetan Bread is as follows:
  • Large mixing bowl
  • Dough scraper
  • Baking sheet
  • Parchment paper

Method

  1. In a large mixing bowl, combine the all-purpose flour, Tibetan barley flour, active dry yeast, and salt.
  2. Add warm water to the bowl and mix until the ingredients are well combined.
  3. Knead the dough for 10 minutes until it is smooth and elastic.
  4. Place the dough back into the mixing bowl and cover it with a damp towel or plastic wrap. Let it rise for 1 hour.
  5. After the dough has risen, punch it down and knead it for another 5 minutes.
  6. Divide the dough into 2 equal portions and shape them into round loaves.
  7. Place the loaves on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
  8. Preheat the oven to 425°F.
  9. Using a sharp knife, score the top of the loaves with an "X".
  10. Bake the loaves for 45 minutes or until they are golden brown and sound hollow when tapped.
  11. Remove the loaves from the oven and let them cool on a wire rack.

Notes

  • For a crustier bread, place a pan of water on the bottom of the oven while baking the bread.
  • Store the bread in an airtight container for up to 3 days.
  • This recipe makes 2 loaves of bread.

Nutrition Info

The nutrition information for Pepin Tibetan Bread is as follows:
  • Serving Size: 1 slice
  • Calories: 120
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 290mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 2g
  • Sugars: 0g
  • Protein: 4g

Recipes FAQ

What is Tibetan barley flour?

Tibetan barley flour is a type of flour made from barley that is grown in Tibet. It has a nutty flavor and is commonly used in traditional Tibetan breads.

Can I use all-purpose flour instead of Tibetan barley flour?

Yes, you can use all-purpose flour instead of Tibetan barley flour, but the bread will have a slightly different flavor and texture.

Can I freeze the bread?

Yes, you can freeze the bread for up to 1 month. To reheat, simply thaw the bread and bake it in a 350°F oven for 10-15 minutes.

Recipe Tips

  • Make sure the water used in the recipe is warm and not hot, as hot water can kill the yeast.
  • If the dough is too dry, add a little more water. If it is too wet, add more flour.
  • To check if the bread is done, tap it on the bottom - if it sounds hollow, it is ready.
  • To get a more even rise, place the baking sheet in a warm, draft-free area.
  • If you want a softer crust, brush the bread with melted butter or olive oil as soon as it comes out of the oven.

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