What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5256583 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Tibetan Fried Bread (Kapse)

Batters and Breads

Tibetan Fried Bread (Kapse)
2 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons baking powder
2 cups nonfat milk
3 teaspoons sugar
4 cups vegetable oil
1. In a large plastic mixing bowl combine the flours and the baking powder.
2. Mix the milk and sugar in another bowl until the sugar is dissolved, then add the milk mixture to the flour and knead until it is stiff.
3.Cut the stiff dough into pieces two inches long and three inches wide. Roll each into a ball and flatten with a rolling pin. Repaet until all are prepared.
4. Heat the oil in a deep pan until it becomes very hot. Then drop in one piece of bread at a time and cook until it is lightly browned. Place it on a paper towel to absorb the excess oil and repeat with the other pieces. Serve them piping hot.
Note: In the United States, fried bread is generally associated with Native Americans. It is also a great favorite of Tibetans, who rely heavily on grains, particularly barley for sustenance. Wheat is only grown in small qualtities in Tibet's warmer valleys. This bread is delicious with hot sauce or dipped in honey.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720