Tingmo – Steamed Tibetan Bread
Tingmo is a soft, fluffy, and slightly chewy steamed bread, commonly eaten in Ladakh and other Himalayan regions. It is traditionally served with dal (lentils), vegetable curry, or meat stew. Tingmo is known for its beautiful spiral shape and deliciously light texture.
Main Ingredients:
- All-purpose flour
- Yeast
- Warm water
- Salt
- Oil
Preparation:
The dough for Tingmo is prepared with flour, yeast, water, and salt. After allowing it to rise, the dough is rolled out, twisted into a spiral shape, and steamed until perfectly soft. Its plain flavor makes it ideal for soaking up flavorful gravies.
Tingmo is a staple in Ladakhi meals and reflects the region’s deep-rooted connection to Tibetan cuisine. It is both comforting and nutritious, especially suited for the high-altitude lifestyle.