Pan-Fried Tibetan Tingmo Bread with Garlic Chives
Fluffy Tibetan steamed bread pan-fried to golden perfection and studded with fresh garlic chives for a fragrant savory treat. This asian-inspired quick meals ready in about 90 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, 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.
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 1/2 cup, finely chopped fresh garlic chives
- as needed water for steaming
Instructions
- Step 1: In a small bowl, dissolve 2 tsp active dry yeast and 1 tsp sugar in 1 cup warm water. Let it sit for 10 minutes until frothy.
- Step 2: In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp salt. Pour the yeast mixture into the flour and knead for 10 minutes until a smooth, elastic dough forms.
- Step 3: Cover the dough with a damp towel and let it rise in a warm place for 1 hour until doubled in size.
- Step 4: Punch down the dough and knead in 1/2 cup finely chopped fresh garlic chives until evenly distributed.
- Step 5: Divide the dough into 8 equal portions. Roll each into a ball and gently flatten into 4-inch discs.
- Step 6: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Add the dough discs and pan-fry for 3-4 minutes on each side until golden brown and puffed.
- Step 7: Optionally, cover the pan with a lid during cooking to help the bread steam through.
- Step 8: Serve warm as an aromatic side bread, perfect for dipping or accompanying Tibetan stews.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Tibetan Tingmo Bread with Garlic Chives take to make?
Total time is about 90 minutes (80 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 Chives?
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 Chives?
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 Chives for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Chives?
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.
