A simple, golden-brown wheat flatbread cooked on a dry griddle, slightly chewy with a toasted aroma, the daily bread of central Bhutan.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Mix flour and salt. Add water gradually, knead into a smooth, soft dough.
-
2
Add oil and knead for 5 more minutes. Rest covered for 15 minutes.
-
3
Divide dough into 8 equal balls. Roll each into a thin round circle.
-
4
Heat a dry griddle over medium-high heat.
-
5
Cook each flatbread for 2 minutes per side until golden-brown spots appear.
-
6
Serve hot with butter, cheese, or ezay.
Did You Know?
In eastern Bhutan, khur-le is eaten at every meal the way rice is eaten in the west — it is the edible plate, utensil, and carbohydrate all in one.
Chef's Notes
Equipment Tips
- flat griddle or skillet
- mixing bowl
- rolling pin
Garnishing
butter
Accompaniments
ezay, any datshi dish
The Story Behind Khur-le
Khur-le reflects the wheat-growing regions of central and eastern Bhutan where rice paddies cannot thrive. This simple flatbread has been the daily staple of farmers and monks alike, torn by hand and used to scoop up datshi dishes and ezay.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!