Khambir
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A thick, round brown bread of whole wheat flour, baked on a griddle and eaten with butter tea at breakfast.
Region: LadakhOccasion: BreakfastTime: 1 hour + overnight risingServes: 4Vegan
Ingredients
- 3 cups whole wheat flour
- ½ tsp dry yeast or a little old dough as starter
- ½ tsp salt
- Warm water to knead
Method
- Mix the flour, yeast and salt and knead with warm water into a soft dough.
- Cover and leave it to rise overnight in a warm place.
- Knock back the dough and divide it into 4 balls. Pat each into a round about 2 cm thick.
- Cook on a heavy griddle on low heat, covered, turning now and then, until both sides are brown.
- Finish by standing the bread near the flame or in the hot ashes of the stove so the edges cook through.
- Serve warm with butter tea, apricot jam or butter.
History
Khambir is the traditional local bread of Ladakh, made in homes and sold in the bakeries of Leh's old town.
Significance
With gur gur cha (butter tea), khambir is the usual Ladakhi breakfast. It keeps for days, which made it useful for travellers and herders.