Thin, flaky layered pancakes fried in butter. Pulled apart by hand and eaten with clotted cream or jam. A beloved Mongolian breakfast treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board or plate
Accompaniments: clotted cream, berry jam, suutei tsai
Instructions
-
1
Mix flour, salt, sugar, and warm water into a soft dough. Knead 5 minutes until elastic.
-
2
Divide into 4 balls. Roll each very thin into a large circle.
-
3
Brush generously with melted butter. Roll up tightly into a rope, then coil into a spiral.
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4
Flatten each coil with rolling pin back into a round pancake about 1cm thick.
-
5
Fry in buttered skillet over medium heat, 3 minutes per side until golden with flaky layers visible.
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6
Tear apart by hand to reveal layers. Serve warm with cream or jam.
Did You Know?
The number of visible layers in a gambir is a source of pride for the cook. Expert cooks achieve over 20 layers.
Chef's Notes
Equipment Tips
- flat skillet
- rolling pin
- pastry brush
Accompaniments
clotted cream, berry jam, suutei tsai
The Story Behind Gambir
Gambir is a traditional Mongolian flatbread that showcases the laminating technique found across Central Asian cuisines. The process of rolling, buttering, coiling, and re-rolling creates dozens of thin flaky layers. In nomadic households, gambir was made on the simple flat iron stoves inside gers using butter churned that morning. The warm, buttery layers pulled apart at the breakfast table remain one of the most comforting starts to a Mongolian day.
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