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From the array of Tibetan food not only has emerged the Momos, Thukpa, or the deliciously savoury Butter Tea but a kind of bread that is unique to the mountainous regions of Tibet. Known popularly by the name Tingmo, this white bun-like bread is flavourful and yet acquires the taste of curry. Traditional steamed bread, Tingmo is extremely soft and light in texture.
These are not the conventional small-size buns but each Tingmo is bigger than the size of a palm. Combined and folded in layers, the beauty of Tingmo bread is that it can also be served as breakfast bread by cutting it in half and frying over some butter.
A History Underneath The Layers Of This Tibetan Bread
This steamed bread or bun finds similarities with the Chinese flower rolls that are also soft and fluffy in nature. As for its origin, this steamed bun is also seen as a heavier version of the Han Chinese baozi. A Baozi or Bao is also a type of yeast-leavened bun that forms an important part of various Chinese cuisines. But this Chinese Bao mostly comes with a filling of meat or vegetables. And these Bao in turn is also a variation of mantou from Northern China.
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If one was to trace the making of the Bao, various written historical accounts from the Song dynasty in China state that the term baozi was used to refer to the filled buns. Several other records indicate the usage of the word mantou used for filled and unfilled buns prior to the Song Dynasty. Dig deep and facts emerge that military strategist Zhuge Liang invented the filled baozi as a variation of manta.
As history has it when the Kings and traders travelled from China to the other parts of the world they carried with them their cuisine. So if one was to look into the origin of Tingmo the roots can be found in China.
Ingredients:
• 500gms all-purpose flour aka maida
• 5gms salt
• 10gms sugar
• 3gms Instant dry yeast
• 145gms warm water
Method:
1. In a glass add the water, sugar, and salt. Mix it till the salt and sugar dissolve completely. To this add yeast and mix well again. Let it sit for five minutes until froth is formed over the water
2. Then in a large bowl add flour with the yeast water. Combine it all and then place it on the kitchen counter
3. Continue to knead by stretching it, then fold and stretch again. Keep repeating this method until it becomes a soft dough. Eventually round up the dough by tucking in all edges at the bottom
4. Oil grease the same bowl, the kneaded dough and place it in the bowl, and cover with a damp cloth. Let it be undercover for an hour until the dough rises double in size
5. After an hour, sprinkle some dry flour on the kitchen counter and place the dough on it. Flatten the dough into a rectangle. Make sure the dough is rolled out evenly in all directions into a large spread
6. Then rub some oil over the flattened dough as well on the steaming container
7. After applying oil fold the dough in thirds and then cut it into four equal parts. Further, cut each piece into six strips. Then stack strips in threes over the placed strips
8. Now pick one pile of stacked strips from the ends. Then stretch, twist, and swirl
9. Place them in the oiled container and cover for 30 minutes until it rises again. Then place in the steamer for 12-15 minutes. Serve with spicy curry
This bread might be native to Tibet but its personality will go well with even the Indian curries that are high in spices. So for the next family dinner, try this Tingmo bread. It will not only save time but add stars to the culinary skills. And if there are a few left use them the next day.
