Simply Tibetan, Simply Delicious

tsampa, momo, lephing and more!

Amdo Bhaley

Today, I am posting my recipe for Amdo Bhaley. Traditionally, Amdo bread is cooked by placing the bread dough in hot sand in the hearth. I am told that the bread baked in this fashion is delicious and never got burnt; it would always come out golden brown. Amdo Bhaley is especially coveted for the golden brown crust, and as young children, we would fight over the crust. I have now learnt to slice the bread so that the goldencrust is distributed evenly, and there is peace at the table. Please enjoy Amdo Bhaley!

Ingredients :

1 ¼ Cups of Warm Water

¼  Cup Milk

½  teaspoon active dry yeastShoptsa - Fenugreek Leaves

½  teaspoon sugar

1 teaspoon salt

5 cups regular bleached Flour

½  teaspoon Shoptsa (Fenugreek Leaves)

Oil – Canola or Vegetable Oil

In a large bowl, add the Milk to the Warm Water. Then add yeast and sugar (sugar helps to activate the yeast). Cover the bowl and let stand for about 10 minutes.

The mixture will get slightly foamy on top which means that the yeast has begun to rise. Add one cup of Flour and mix thoroughly using a spatula or mixer until you have a smooth paste. Cover the bowl again and let stand for 20 minutes at room temperature.

Now add Salt and the remainder of the Flour and start folding the flour into the paste. You should be able to knead this until the dough is a smooth consistency (takes a couple of minutes of kneading to get a smooth dough). Place in a greased bowl, turning once to coat the surface of the dough. Cover and let rise in a warm place until doubled (about 45 minutes or so)

Roll out your dough to about 10” round. Sprinkle your shoptsa and one teaspoon of oil and smooth it evenly on the flat dough surface. Now, starting from one edge, roll the dough to form a cylindrical shape and tuck the sides under. Place in an oiled baking tray, cover and let stand for 10 minutes while your oven is heating to 375 degrees.

Bake the bread at 375 degrees for about 30 minutes, then turn over the bread once and bake for another 10 minutes. This will ensure a golden crust on both sides of the bread.

Amdo Bhaley straight out of the oven, served with some butter is simply delicious!!!

 SimplyTibetan

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5 comments on “Amdo Bhaley

  1. diyetler
    June 14, 2010

    Nice recipe

  2. Peksimet
    May 13, 2010

    Hi,

    I am Turkish girl.And I like all kind of breads..In Turkey we eat always bread.

    And I will try your bread recipe…It looks delicious…

  3. Tashi
    December 26, 2009

    Hello, I tried your lephing recipe and it works great! Please post some more recipes. Thanks!

  4. KURT QUINTON
    July 7, 2009

    DO YOU HAVE A RECIPE FOR TIBETAN BREAD MAD IN A SKILLET. I SAW IT ON JACQUES PEPIN BUT DO NOT HAVE A VIABLE RECIPE.. THANK YOU

    KURT

  5. Sonam
    April 25, 2008

    Hi there,

    This is what I have strongly urged the Tibetan Communities to help Tibetans get into business and education. Excel in any field and we can be proud holding our culture. More and more Tibetans should hold today’s technological careers so that we can compete with the rest. Being in exile has a great advantage for us where we can equip ourseleves with the competing knowledge and go back to Tibet and teach or open business. Hire Tibetans in Tibet if you can open a corporat business. Tibet has once again come into world’s platform and in order to keep the momentum we all must do the best in us all.

    Good job. Keep blogging and I want to try some of the recipes you have on your blog.

    Tashi Deleck.

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This entry was posted on March 6, 2008 by in Recipes and tagged , , , , , , .

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