* Exported from MasterCook *
Bread, Ko-kun Bhaley #1
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Hand Made
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Bread Dough:
4 cups flour
1 teaspoon baking powder
1 teaspoon yeast
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 cups water
Tibetan
We make Bhaley Kokun quite often - once you have the hang of it, its
really easy and quite delicious. So delicious that we will usually
take one straight off the pan, slice through sideways, smear some
butter in the middle and enjoy it - especially if there is a cup of
hot Bo-cha to have with it. (Left over ko-kun bhaleys are great for
Kok-sha - but this will have to wait until another time.)
Place all the ingredients in a large bowl. Make a well in the center
and add the water little by little, mixing it into the flour, until
you have one big lump of dough. Stop adding any more water and
continue kneading until the dough is firm and smooth. Place the dough
ball in a lightly oiled bowl. Cover with a clean kitchen towel or
cling wrap and allow to rise for 30 minutes or up to few hours (use
less yeast if you are going to leave it overnight or longer than 2
hours).
Divide the dough into golf ball size pieces. Roll the dough piece in
the palm of your hands to make it nice and round. (This helps shape
them round after).
Take one round dough ball, flatten it with your palm, and shape it
with a rolling pin into a 4 x 5" flat round shape. (If the dough
sticks to the rolling surface - a sprinkle of flour on the surface
will help.)
Place the rolled bread on a hot griddle. Its important to keep the
griddle at a medium-low heat setting - with practice you'll figure
what's best for your type of griddle and stove. But if it's too hot,
it'll burn and if it's not warm enough, then it'll just take way too
long. Cook on one side till little bubbles form, then flip it over
and let the other side cook. It will start puffing up slightly, then
turn over and let both sides brown nicely.
Source:
"simplytibetan.com"
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Per Serving (excluding unknown items): 326 Calories; 3g Fat (8.8%
calories from fat); 9g Protein; 64g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 440mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2016 - 1017