Tibetan Steamed Bread (Tingmo)
Tingmo (also known as T-momo) is a traditional Tibetan Steamed Bread that is soft, fluffy, and layered. Unlike its famous cousin, the momo, tingmo is typically unfilled and is used as a versatile accompaniment to soak up the juices of spicy curries and stews.
Its name is believed to come from the Tibetan words tinga (cloud) and momo (dumpling).
30-60min
Normal
Ingredients
For how many breads?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Directions
Heat the water (not too hot otherwise it will kill the effect of the yeast).
In a bowl, add the dried yeast, the sunflower oil, the 2 eggs (or warm water), and the sugar (optional). Mix well. Let stand for 10 minutes.
In another bowl, mix the salt and the all-purpose flour.
Combine the 2 bowls together and start mixing.
When the dough begins to rise, gradually add the second warm water.
Knead the dough in the bowl until it forms a smooth ball.
Cover and let stand for 20 minutes.
When the dough is ready, place it on a floured work surface and knead it with both hands until smooth, then roll it into a ball.
Divide the dough into equal pieces.
On a floured work surface, roll out the dough into a rectangle. It should be about 2 mm thick.
Brush the dough with olive oil.
Cut the dough into equal strips.
Place three strips on top of three others. Grab both ends of the stack and stretch it. Twist it. Finally, tie the twisted dough around your fingers. Both ends should be under the bread.
Place the pieces directly into the steamer, which you will have previously brushed with oil.
Pour water into the base of the steamer and start boiling it.
Cover the steamer.
When the water boils, allow 10 to 12 minutes for the tingmos to cook.
Ready. Enjoy! You can also serve your tingmos with lentils, curry meats, sauces (chutneys), pickles (achar), salads, soups and/or vegetables. Have a hot or cold drink or a local alcohol.
Other similar meals
Can be consumed with…
