Breads
Khur-le
Ingredients
- - 250 g Buckwheat flour (2 cups)
- - 350 ml Water (1 1/2 cups)
- - 1/2 tsp Salt
- - 2 tbsp Vegetable oil or butter (for cooking)
Method
- Whisk the buckwheat flour, water and salt together into a smooth, thin batter.
- Let the batter rest for 10 minutes.
- Heat a lightly oiled griddle over medium heat.
- Pour a ladleful of batter onto the griddle, spreading it into a thin round.
- Cook for 2–3 minutes until bubbles form and the edges lift, then flip and cook for 1–2 minutes on the
- Repeat with the remaining batter, stacking the cooked pancakes.
- Serve warm with butter or cheese.
Introduction: Khur-le are buckwheat pancakes from Bumthang, central Bhutan’s high-altitude region where buckwheat thrives better than rice or wheat.
Cultural Background: Khur-le are buckwheat pancakes from Bumthang, central Bhutan’s high-altitude region where buckwheat thrives better than rice or wheat. They are a defining regional bread, often eaten with butter, cheese or honey, and represent the resourcefulness of highland farming communities working with cold-tolerant crops.
Tips: Buckwheat batter thickens as it rests, so add a splash more water if needed before cooking. A well-seasoned or non-stick griddle prevents sticking without needing much oil.
Variations: Add a spoonful of chopped turnip greens to the batter for a savoury variation. Serve with honey for a sweeter breakfast version.
Vegetarian/Vegan: Naturally vegan.
Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a dry pan for 1 minute per side, or in the microwave for 20–30 seconds.
FAQs:
Q: Is Khur-le gluten-free?
A: Yes, buckwheat flour is naturally gluten-free, provided it is not cross-contaminated.
Q: Can I make the batter thicker?
A: Yes, use slightly less water for a thicker, more pancake-like texture.