Yunnan-style Balep

Ingredients

In the Yunnan-style adaptation of Balep, we incorporate Yunnan spices and flavors to enhance the dish. The original Tibetan balep is typically made with simple ingredients like wheat flour and water, whereas the Yunnan-style balep incorporates Yunnan spices such as chili, garlic, and ginger to add a unique twist to the dish. Additionally, the Yunnan-style balep is often served with Yunnan-style dips and sauces, further enhancing the overall flavor profile. We alse have the original recipe for Namdo balep, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground Sichuan pepper 1/2 teaspoon ground Sichuan pepper
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 1/2 teaspoon minced garlic 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger 1/2 teaspoon minced ginger
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 0.5g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, salt, ground Sichuan pepper, chili flakes, minced garlic, and minced ginger.
2. 2.
   Gradually add warm water to the dry ingredients while mixing with a spoon or your hands until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Divide the dough into small balls and flatten each ball into a round disc using a rolling pin.
5. 5.
   Heat a non-stick pan over medium heat and brush it with vegetable oil.
6. 6.
   Cook the flattened dough discs in the pan for about 2-3 minutes on each side until they turn golden brown and slightly crispy.
7. 7.
   Remove from the pan and serve hot.

Treat your ingredients with care...

• All-purpose flour — Make sure to use a good quality all-purpose flour for the best texture and taste.
• Ground Sichuan pepper — Adjust the amount according to your spice preference. You can also substitute it with regular black pepper if desired.

Tips & Tricks

• For a spicier version, add more chili flakes or a pinch of Yunnan chili powder to the dough.
• Serve the Yunnan-style Balep with Yunnan-style dips such as Yunnan chili oil, Yunnan fermented tofu dip, or Yunnan tomato salsa for an authentic Yunnan experience.
• Experiment with different fillings such as stir-fried vegetables, tofu, or Yunnan-style pickles to create unique flavor combinations.

Serving advice

Serve the Yunnan-style Balep hot as a main dish or as a side dish with Yunnan-style soups or stir-fries. It pairs well with a refreshing Yunnan green tea or a glass of Yunnan rice wine.

Presentation advice

Arrange the Yunnan-style Balep on a platter, garnished with fresh herbs such as cilantro or Thai basil, to add a pop of color and freshness to the dish. Serve the Yunnan-style dips and sauces in small bowls alongside the balep for dipping.