Ting Momo | Bhutanese and Tibetan Cuisine
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.
Prep Time15 mins
Cook Time15 mins
- 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.
- The dough should not be hard nor very soft. - You need a big pot and steamer tray in order to make Ting Momo.