Pan-Fried Tibetan Tingmo Bread with Garlic Chive Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft Tibetan steamed bread pan-fried until golden and served with a fragrant garlic chive butter spread, perfect as a side or snack. This asian-inspired quick meals ready in about 100 minutes pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 90 min Cook: 10 min Serves 6 Asian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, dissolve 2 tsp active dry yeast and 1 tbsp sugar in 1 cup warm water. Let sit for 10 minutes until frothy.
  2. Step 2: In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Add the yeast mixture and knead for 10 minutes until a smooth, elastic dough forms. Cover and let rise in a warm place for 1 hour until doubled.
  3. Step 3: Punch down the dough and roll it into a rectangle about 12x8 inches. Roll up the dough tightly from the long side into a log, then coil into a spiral. Let rest for 15 minutes.
  4. Step 4: Roll out the dough spiral into a 10-inch round about 1/2-inch thick.
  5. Step 5: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Carefully place the dough round in the pan and cook for 4-5 minutes until the bottom is golden brown.
  6. Step 6: Flip the bread and cook the other side for 4-5 minutes until golden and cooked through.
  7. Step 7: Meanwhile, mix 4 tbsp softened unsalted butter with 3 minced garlic cloves and 1/4 cup finely chopped fresh chives.
  8. Step 8: Spread the garlic chive butter generously over the warm pan-fried tingmo bread and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Tibetan Tingmo Bread with Garlic Chive Butter take to make?

Total time is about 100 minutes (90 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Tibetan Tingmo Bread with Garlic Chive Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Pan-Fried Tibetan Tingmo Bread with Garlic Chive Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Tibetan Tingmo Bread with Garlic Chive Butter for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Tibetan Tingmo Bread with Garlic Chive Butter?

Asian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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