Balep korkun
 Balep korkun, with veg soup. | |
| Alternative names | Tsampa Balep, Tibetan Flatbread |
|---|---|
| Type | Flatbread |
| Place of origin | Tibet |
| Region or state | Amdo, Kham, U-Tsang |
| Main ingredients | Tsampa, water, baking powder |
Balep korkun or Yosang balep is a type of bread that is consumed mainly in central Tibet.[1][2] It is round, flat and relatively easy to make.[2] The ingredients are tsampa (barley flour), water and baking powder.[2] It is cooked in a frying pan.[2] It has been described as similar in appearance to naan.[3]
See also
References
- ISBN 978-3-030-65433-7. Retrieved 2024-02-22.
- ^ ISBN 978-1-4761-4462-7.
- ^ "Tibetan Cuisine Milking the Yak - Cheese". CHOW. November 19, 2005. Archived from the original on April 2, 2015. Retrieved March 1, 2015.
| Asia |
|  |
|---|---|---|
| Europe |
| |
| Africa | ||
| America | ||
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
 | This Tibet-related article is a stub. You can help Wikipedia by expanding it. |