Tibetan · side
Tingmo (Tibetan Steamed Bread) Tingmo is a soft, fluffy steamed bread from Tibet and Nepal, made from a simple yeast dough that is rolled thin, cut into strips, twisted into flower shapes and steamed until light. It is served hot alongside dal, stews, curries or chilli cheese.
total 1 hr 45 min
prep 1 hr 30 min
cook 15 min
servings 4 Keep this recipe Add a copy of Tingmo (Tibetan Steamed Bread) to your Saucepan library.
Save it to your library Sign in to keep a copy you can scale, cook from and add to your grocery list.
Back to 4 servings 2 cups all-purpose flour, or half whole wheat for a heartier bread 1 teaspoon instant dry yeast, or 1 1/4 teaspoons active dry yeast, proofed first 1 teaspoon sugar 0.5 teaspoon salt 1 tablespoon vegetable oil, plus more for brushing and greasing 0.67 cup warm water, 105 to 115°F (40 to 46°C), added as needed
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Stir the sugar into the warm water, sprinkle in the yeast and let it stand 5 to 10 minutes until frothy.2 Step 2: Mix the flour and salt in a large bowl, add the yeast mixture and the oil, and stir until a dough forms. Add a little more water if the dough is dry.3 Step 3: Knead for 8 to 10 minutes until smooth and soft, folding the dough over itself to develop the gluten.4 Step 4: Oil a clean bowl, add the dough and turn to coat. Cover and let rise in a warm place for 1 hour, until doubled in size.5 Step 5: Punch the dough down and roll it into a rectangle about 2 mm thick. Brush lightly with oil.6 Step 6: Roll the sheet up from the long side into a log, then cut it crosswise into 8 to 10 even slices about 1 inch (2.5 cm) thick.7 Step 7: Stack slices in pairs, press a chopstick into the centre of each, fan the layers out gently and twist into a flower shape. Alternatively, leave them plain.8 Step 8: Line a bamboo steamer with parchment, or lightly oil a metal steamer basket. Arrange the pieces about 2 1/2 inches (6 cm) apart, cover and rest 30 to 45 minutes until puffed.9 Step 9: Bring water in the steamer base to a rolling boil, set the basket over it, cover and steam 10 to 15 minutes, until the bread is puffed, soft and cooked through.10 Step 10: Serve immediately while hot.getsaucepan.com/r/cbbdcbcb-4e31-5f48-9172-d46ecc8670d6
Cook this in Saucepan Tingmo (Tibetan Steamed Bread) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
