Dish

Amdo balep

Amdo balep is made from flour, water, salt, and sometimes yeast. The dough is kneaded and then left to rest before being rolled out and cooked on a griddle. The bread is dense and chewy with a slightly sweet flavor. It is often served with butter tea or other Tibetan dishes.

Asian cuisine› Chinese cuisine› Anhui cuisine› Tibetan cuisine

Bread› Flatbread

Origins and history

Amdo balep has been a staple in Tibetan cuisine for centuries. It is believed to have originated in the Amdo region of Tibet. Amdo balep is often served during festivals and special occasions.

Dietary considerations

Amdo balep is vegan and can be made gluten-free by using a gluten-free flour blend.

Variations

Amdo balep can be made with different types of flour, such as barley or wheat. It can also be flavored with herbs or spices. Some variations of amdo balep are stuffed with meat or vegetables.

Presentation and garnishing

Amdo balep can be garnished with herbs such as dill or chives.

Tips & Tricks

To make amdo balep extra moist, add a tablespoon of yogurt to the dough. To prevent the bread from sticking to the griddle, lightly oil the surface before cooking.