Every morning during our stay in Pokhara, I woke up in our cosy guesthouse, pulled on my only jumper and pottered down to the reception-come-family home to order our breakfast.
Ten minutes later, a knock on our door announced the arrival of a friendly Nepali man, complete with our brekkie on a tray. It was always the same: Tibetan bread with honey and a pot of tea. The only thing we varied was whether our tea was black or milky.
Tibetan bread (we also saw it called Gurung bread on some menus) is a pretty wonderful little invention. It is fried and slightly sweet – dip it in honey, dunk it in your tea. Our strange stay in Pokhara had plenty of stresses and worries and this breakfast was the perfect way to start each day. The sweet warm bread was a comfort to us – we all need comfort at times and mine often comes in the form of something sweet and bready.
The really good news is that it is super quick and easy to make – no yeast, no proving and no baking! Ready in no time for dunking into a mug of Masala Chai.
- 150g plain flour plus more for kneading.
- 100ml milk
- 1 tablespoon baking powder
- 1 tablespoon sugar
- pinch of salt
- Mix together the flour, sugar, baking powder and salt.
- Slowly stir in the milk, mixing it together with a fork.
- Bring together into a dough, adding more flour if necessary.
- Flour the dough and leave it to rest in an air tight container for 5-10 minutes.
- Tip the dough out onto a floured surface and roll out to a circle sightly smaller than the base of yur frying pan.
- Cut two or three parallel lines into the dough.
- Pour roughly 1cm of oil into a saucepan and heat it over a medium heat. Your oil needs to be nice and hot - this part scared me a bit as this is definitely the most oil I've ever fried with!
- Once the oil is hot, fry the dough until the bottom is golden brown and flip it over to do the same to the other side. This should only take a few minutes and you should see the bread puffing up a bit as it cooks.
- Once it's a nice golden colour all over, take the bread out of the pan and force yourself to wait for it to cool a bit before tucking in! (you might want to blot the bread with some kitchen paper but personally I popped it straight on a plate and it was fine.)
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