Ting momo is a soft steamed bread Bhutanese and Tibetan cuisine prepared from a dough of wheat flour (Maida). The taste of the bread alone is somewhat bland but if you try with spicy curry you will love it.
No, no don’t leave this page if you are a non-spicy eater, I know there are so many who can’t eat spicy food. If you can’t eat spicy food try with gravy dish without spicy. Still, you will enjoy it.
I’ve recently made the Ting Momo and shared it on my Instagram Feed. If you’re not following me on Instagram then you’re missing a big part of my recipes life. Follow me on Instagram for more amazing recipes.
There are so many different types and textured of Ting momo. In this article, we will be considering the simple shape of Ting Momo that you can also try at your home any time.
In Bhutan, we eat Ting Momo with our national dish Ema Datshi, Kewa Datshi and sometimes even with Shamu Datshi.
Check out the video on how to make Ting Momo in easy way:
It is served as in breakfast, brunch and dinner depend on person to person when they prefer to eat.
Regarding chilli it’s not a problem for us, we can eat it any time as I have already jotted down in my Ema Datshi recipe.
If you wonder and wish to try out these dishes you are welcome to see the recipe on my page.
So now let’s get directly to the Ting Momo recipe.
Ting Momo | Bhutanese and Tibetan Cuisine
- 300 gm All-Purpose flour (Maida)
- 1/2 cup Water
- 1½ tbsp Active dry yeast
- 2 tbsp Sugar (optional)
- 1/3 tbsp Salt (optional)
- A little bit of oil or butter
- In a cup or a bowl, add yeast, sugar, water and stir thoroughly. Cover it and keep aside for 10 minutes or until bubbles come up on the surface.
- Meantime, in a large container mix flour and salt.
- Now combine the wet ingredients and dry ingredients together. Form a ball and knead until you get smooth dough.
- After vigorouly kneading and achiveing soft and silky dough, cove it and let it rest for minimum of 30 minutes.
- Also, keep the water on boil in a pot size bit bigger than streamer tray when the dough is almost ready to roll.
- Now, sprinkle some flour on a working surface and transfer the dough onto it and knead once more and make a ball.
- Roll out the dough with the help of rolling pin and form a circular sheet of 2-3mm thickness. Use flour as needed while rolling.
- Then cut the sheet into strips maintaining the gap of 5-6 cm each. Further, make roll from strips and place on a well-greased tray keeping some gap between each.
- Put the streamer tray onto the pot which is already kept for boiling the water. Cover and steam for 10-12 minutes.
- Now remove the tray from the pot and let them sit for couples of a minute to cool down. Don't completely cool them off.
- FYI, it goes well with stew Ema Datshi.
Check out our other Bhutanese Dishes as well:
- Kewa Datshi Recipe
- Ema Datshi Recipe
- Ezay or Bhutanese Style Chutney
- Must try food when you visit Bhutan