The quintessential Tibetan bread. Delicious with curries!

Contributed by Kaajal pradhan Lamba


  • 400grams Flour
  • 2 tsp Yeast
  • 1tsp Baking Powder
  • 1tsp Sugar
  • 1/4 tsp Salt
  • 1tsp Oil
  • Water : As required ( warm)

Method :

  1. Sift the flour, salt & baking powder together.
  2. In about ½ cup warm water dissolve sugar and add yeast and leave it for 10 minutes.
  3. Now make a well in the center and add the yeast water and start kneading.
  4. Keep adding warm water till you get a smooth pliable dough.
  5. Now add the oil and knead it for some more time.
  6. Cover with cling film or wet muslin cloth and let it proof for at least 5 hours.
  7. Take the dough about the size of golf ball and on a slightly oiled surface roll into about 4 inch thick circle.
  8. Fold it like a fan and just bring the two ends to meet in the front.
  9. Place them on oiled steamers and let is rest for 5-7 minutes.
  10. Steam for about 15 – 20 minutes and it’s ready to be served

Note: Please do not dust with flour when rolling out the dough.