In Tibet, these days, balep korkun is almost exclusively white bread. Though traditionally, in the days before more modern milling machinery, they would have been prepared with whole wheat or barley. In Lhasa, balep korkun is sold either sweet or plain. The sweet versions, which carry a small red mark, are made with purang, which ressembles quite like the concentrated sugar cane juice as much as like Indian jaggery. In my case, i sticked completely with whole wheat flour, hence my Balep korkum got the prefect rustic texture. And obviously i served this pan fried Tibetan flatbread with an Indian spicy side dish to please our tastebuds. This bread stays prefect for two days in room temperature. However we had this bread even for our breakfast with some salted butter and jam after toasting them.
Recipe Source: Here
2cups Whole wheat flour
1tbsp Baking powder
Water as per need
Take the flour, baking powder, salt in a bowl, add gradually water and knead everything as smooth and soft dough.
Divide the dough into 5-6 balls and keep them aside for half an hour.
Roll each ball as bit thick round discs and keep aside.
Meanwhile heat a frying pan on high flame, once its hot, put the flame as medium and drop the rolled bread to the pan, cover with a lid.
Cook for 10-15minutes and flip the bread, cook on the other sides until both sides of the bread turns golden brown.
If you want to grease the frying pan, dont hesitate a second to add a dollop of butter or drizzle some oil for cooking the breads.
Serve warm with butter, jam or else with spicy side dishes.