Mongolian Flatbread
The Quirky Foodster Team
Ingredients
- Plain flour — 3 cups (375 g / 13 oz)
- Warm water — 1 cup (240 ml / 8 fl oz)
- Salt — 1 tsp
- Oil, plus extra for cooking — 2 tbsp
Method
- Combine the flour and salt in a bowl.
- Gradually add warm water and the oil, mixing to form a smooth, firm dough.
- Knead for 8–10 minutes until elastic, then rest for 20 minutes.
- Divide into portions and roll each into a flat round, about 1 cm (1/2 in) thick.
- Heat a little oil on a griddle or heavy pan over medium heat.
- Cook each flatbread for 3–4 minutes per side until golden brown and cooked through.
Introduction: A simple, dense pan-cooked flatbread, a practical everyday bread suited to Mongolia’s traditional cooking methods.
Cultural Background: With ovens historically less common in nomadic households, flatbreads cooked on a flat pan or griddle became a practical daily bread, easily made over the ger’s central stove.
Tips: Cook over moderate heat so the bread cooks through fully without burning on the outside. Keep the dough a little thicker than a typical flatbread for the dense, satisfying bite characteristic of this bread.
Variations: Add a spoonful of milk to the dough for a softer texture. Serve warm with butter or clotted cream.
Storage: Store cooled flatbreads in an airtight container at room temperature for up to 2 days.
Reheating: Warm briefly on a dry griddle or in a dry pan for 30 seconds per side.
Nutrition: Per serving (approx., 1 flatbread): 240 kcal, 6 g protein, 6 g fat, 40 g carbohydrate.
FAQs:
Q: Why are Mongolian breads often pan-cooked rather than baked?
A: Traditional ger households
Q: Can this bread be made thinner?
A: Yes, though the traditional version is somewhat thick and
- Plain flour — 3 cups (375 g / 13 oz)
- Warm water — 1 cup (240 ml / 8 fl oz)
- Salt — 1 tsp
- Oil, plus extra for cooking — 2 tbsp
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