Best 2 Tibetan Flatbread Jacques Pepin Recipes
**Tibetan Flatbread: A Culinary Journey to the Roof of the World**
Embark on a culinary adventure to the heart of Tibet with our collection of authentic flatbread recipes. Discover the unique flavors and textures of this staple dish, a cornerstone of Tibetan cuisine. From the classic Tingmo, a fluffy steamed bread perfect for hearty stews, to the crispy and flaky Bhakpa, a pan-fried flatbread with a golden crust, our recipes offer a diverse range of options to suit every taste. Prepare to tantalize your taste buds and experience the rich cultural heritage of Tibet through these delectable flatbreads.
JACQUES PEPIN'S FLATBREAD
"The recipe is from Jacques Pepin's TV series, "More Fast Food My Way". It was developed after Pepin visited a Tibetan restaurant and wanted to re-create a pan-cooked flatbread. The advantage of the bread is that it cooks FAST. From start to finish no more than 20 minutes. The bread adapts well to flavor additions such as herbs or mushrooms, rosemary, etc."
Provided by emmalee1942
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients.
- Heat a non-stick 10" skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough.
- Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.)
- Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread. Cover the pan with a lid and cook 8-10 minutes. Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning. You want good color, but not charcoal! Adjust the temperature accordingly.
- After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
- It tastes best if eaten while warm.
ONE POT BREAD - JACQUE PEPIN RECIPE - (3.7/5)
Provided by dlroos
Number Of Ingredients 4
Steps:
- •In oven safe med/large saucepan (non-stick preferred) combine water, flour, salt & yeast and thoroughly mix by hand with spoon. •Let sit covered with saucepan lid for 1.5 hours •After sitting, mix again, cover and put in refrigerator overnight (10-12 hours). •After removing from refrigerator, put straight into a 450 degree oven for 40 minutes. •Remove from oven and let cool in saucepan for several minutes before removing. •Enjoy!
Tips:
- Use a sturdy stand mixer fitted with the dough hook to make the dough. This will help to develop the gluten in the flour and make the bread chewy.
- If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
- When rolling out the dough, use a lightly floured surface to prevent it from sticking. You should roll the dough out to a thickness of about 1/4 inch.
- Cook the bread in a hot skillet over medium heat. Cook it for about 2 minutes per side, or until it is golden brown and cooked through.
- Serve the bread warm with your favorite toppings. Some popular toppings include butter, honey, jam, and cheese.
Conclusion:
Tibetan flatbread is a delicious and versatile bread that can be enjoyed in many different ways. It is a great bread to make at home, and it is sure to impress your family and friends. So next time you are looking for a new bread to try, give Tibetan flatbread a try. You won't be disappointed!
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