Almojábanas
Small Colombian cheese breads made with precooked corn flour, queso fresco, mozzarella, eggs, milk and baking powder. This documented home version makes eight breads and is served warm.
Balep korkun
Balep korkun pan bread · Central Tibetan pan bread
A Central Tibetan style pan bread made from flour, water and baking powder. Four dough balls are rested, rolled into rounds and cooked covered in a skillet, turning them several times.
A specific Central Tibetan style pan method
YoWangdu describes balep korkun as one Central Tibetan style of bread and notes that Tibetan bread traditions vary by region. The cited recipe uses baking powder with all-purpose flour, adds water to form a flexible dough, and cooks four rounds in a covered nonstick pan. It is this source-specific home method; “balep” also names breads made in other ways, including a distinct Amdo loaf.
The page gives no weighed flour measure, numerical pan temperature or precise dimensions for the rounds beyond their stated thickness. Follow the measured cup formula as written and use the described medium heat and repeated turns; the site does not provide a measured center-temperature endpoint.
Sources for this section
History
YoWangdu presents this as a Central Tibetan style of balep korkun and describes several kinds of bread across Tibetan regions. The record follows the site's baking-powder home formula and does not equate it with every Tibetan balep or with the separate Amdo loaf.
Ingredients
Yield 4 rounds (for two people) · Scaling: source batch only
473 mL2 cup as recorded
The author notes that other flours, including self-rising flour, can be used; this formula pairs all-purpose flour with baking powder.15 mL1 tbsp as recorded
WaterAdd gradually while mixing until a smooth dough forms.
237 mL1 cup as recorded
Cooking spray or oilUse to grease the pan.
as needed
Method
Risks and precautions · Standard risk
Raw flour dough
The recipe contains uncooked wheat flour before it is cooked on the skillet.
Hazard sourceCook each round on both sides as directed until cooked through. The source gives a 15-minute skillet cook with turns every 4–5 minutes but no measured internal-temperature limit.
Control sourceDo not eat the raw dough. The source calls for cooking each round covered and turning it repeatedly so both sides cook; it gives no measured center-temperature limit.
- Mix the flour with a little water by hand. Continue adding the measured water gradually until a smooth ball of dough forms.
- Knead the dough until it is flexible. Divide it into four pieces and roll each into a ball.
- Put the dough balls in a covered container and rest them for 15–20 minutes.
- On a flat surface, roll each ball into a round about ½–¾ inch (1–2 cm) thick.
- Heat a large nonstick skillet on high until hot, then lower the heat to medium. Lightly grease the pan with cooking spray or a little oil, if needed.
- Place one round in the skillet and cover with a lid. Cook over medium heat for about 15 minutes, turning it every 4–5 minutes so both sides cook. Repeat with the remaining rounds.
Conditions
Yield4 rounds (for two people)
Places
Central Tibet
Documented preparation · Region evidenceThe source identifies its recipe as Central Tibetan style; no precise birthplace is claimed.
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Sources
YoWangdu Experience TibetInspiration · Method · History
Tibetan Bread — BalepThe page describes the version as Central Tibetan style, with a two-person yield; it lists two cups all-purpose flour, one tablespoon baking powder and one cup water.
The author gives hand mixing, kneading, four pieces, 15–20 minute rest, rolling to ½–¾ inch, and covered skillet cooking for 15 minutes with turns every 4–5 minutes.
Cited in: A specific Central Tibetan style pan method