Tingmo Recipe

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Tingmo Recipe

Soft and fluffy Tibetan steamed bread made with simple ingredients. Healthy, light, and perfect with dals, soups, or curries.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 pieces
Course: Bread, Side Dish
Cuisine: Indian Fusion, Tibetan
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups Whole wheat flour (or all-purpose flour mix) whole wheat keeps it healthier
  • 1 tsp Instant dry yeast
  • 1 tsp Sugar helps activate yeast
  • 1/2 tsp Salt
  • 1 tbsp Oil for soft dough
  • 3/4 cup Warm water use as needed to form dough

Equipment

  • Steamer
  • Mixing bowl
  • Rolling Pin

Method
 

  1. Add warm water, sugar, and yeast to a bowl. Mix and rest for 5 minutes to activate.
  2. Add flour, salt, and oil. Knead into a soft, smooth dough for 8 to 10 minutes.
  3. Cover and let the dough rise for 1 hour or until it doubles in size.
  4. Punch the dough, roll into a thin sheet, and lightly brush with oil.
  5. Roll the sheet into a log, then coil it into a spiral and pinch to seal.
  6. Steam the shaped tingmo in a greased steamer for 12 to 15 minutes until soft and fluffy.

Notes

Tingmo pairs well with dal, vegetable stew, thukpa, and spicy curries. Using whole wheat flour keeps it lighter and healthier.
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