Balep Korkun

Ingredients

• 9⅔ ozWheat flourfor the dough, plus extra for rolling out
• 1 tspBaking powderleavening agent instead of yeast
• 1 tspSaltmix into the flour
• ¾ cupMilklukewarm, to bind the dough
• ⅔ cupWaterinstead of milk for a dairy-free version (optional)
• 1⅔ ozButtermelted, into the dough
• 2 tbspOilfor frying in the pan
• 3½ ozYogurtat room temperature, makes the dough softer (optional)
• 1Egggives the dough extra binding (optional)
• ½ tspSugarfor browning (optional)

Method

1. Mix the wheat flour, baking powder and salt thoroughly in a bowl. If you like, add a pinch of sugar — the breads will then brown a little more deeply.
2. Melt the butter and add it, along with the lukewarm milk (or water for the dairy-free version), to the dry ingredients a little at a time. Add the yogurt or egg now as well, if you're using them.
3. Knead everything into a smooth, supple dough. If it's sticky, work in a little more flour; if it feels stiff, add liquid a spoonful at a time — how much you need depends on altitude and how dry the air is.
4. Cover the dough and let it rest for about 30 minutes, so it rolls out easily later on.
5. Divide the dough into 4 to 6 equal pieces and shape each one into a ball.
6. On a floured surface, roll the balls into rounds about 0.5 cm thick.
7. Heat the oil in a skillet, then turn the heat down to medium.
8. Cook the breads one at a time until golden brown on both sides, turning them once.
9. Serve the breads warm.

Tips and variations

You can swap the wheat for spelt flour, with a pinch of sugar in the dough; for a gluten-free direction, rice or paleo flour with ground flaxseed and an egg works — those breads need about 5 minutes per side over low to medium heat. For a sweet version, work honey or syrup and blueberries or raisins into the dough and serve with jam and butter. If you want more volume, add dried yeast and yogurt as well, give the dough a second rest, and brush the finished breads with melted butter and scatter chopped herbs over them. Without milk, the dough also works with just water and olive oil. Serve the breads warm from the skillet with butter and jam, or alongside a hot Tibetan sauce; if they're not going straight to the table, let them cool on a rack so they don't turn soggy.