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 Wheat Flour (Maida)
- 1 cup Water
- 1½ tbsp Active dry yeast
- 1 tbsp Sugar (optional)
- ½ tbsp Salt (optional)
- A little bit of oil or butter
- Mix the yeast and sugar or salt in the water thoroughly.
- Add wheat flour in the liquid mixture and knead it properly. The dough should not be hard nor very soft.
- Keep the dough in the container for at least 15 minutes by covering the container.
- Boil the water in a pot in a size bit bigger than streamer tray.
- Make the dough ball for the rolling. The size of the ball should not be too small nor too big.
- Roll the ball over any flat and smooth surface with the help of a rolling pin.
- Roll the ball until it turns out to medium thickness.
- Apply some soil or butter over the flatbread.
- Cut the bread into longitudinal and roll the cut piece.
- Put some oil over the streamer tray and put rolled bread into streamer tray by keeping some distance between the rolls.
- Put the streamer tray onto the pot which is already kept for boiling the water.
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