Tibetan Flatbread

While soup is fun, comforting, tasty, and healthful, my main motivation in many dishes is just to try to justify eating more carbohydrates. This is true for soups, too. The main point of soup is to be able to dunk bread into it. I came across this interesting recipe for a steamed bread from the cooking blog La Fuji Mama.The author assured me that this would be the perfect dunking bread. The recipe originally comes from one of Jacques Pepin's wonderful books.

Tibetan Flatbread
La Fuji Mama
adapted from More Fast Food My Way

3/4 c whole wheat flour
3/4 c flour
1 tsp baking powder
1/2 tsp salt
1 c + 2 T water, separated
1 T olive oil

Combine flours, powder and salt in a bowl. Add 1 c water (room temperature). Mix with your hands to form a gooey dough.

Add olive oil to a cold 12" saute pan. Dump dough into the pan. Dip a rubber spatula into the oil in the pan and use it to spread the dough around, evenly. Pour 2 T water around the edge of the dough and cover the pan with a lid. Cook 10 minutes over medium-high heat. Flip bread over and cook another 5 minutes. Let cool slightly. Cut and serve.

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