Bagleb(བག་ལེབ), also written balep or phaley or bhaley, is Tibetan flatbread, generally made with wheat flour. The following recipe is a very simple and common leavened flatbread also known as Amdo bread, though several other varieties exist.

Bagleb is made in Central Tibet or U-Tsang as well as Amdo and Kham, the three traditional regions of Tibet on the Tibetan Plateau.

In the Amdo region, bagleb is sometimes cooked in clay, and giant balep is made for special occasions. In the Kham region, a variation of this pan-cooked flatbread with meat filling called sha bagleb(ཤ་བག་་ལེབ།), also written shaphaley, is also popular.

Bagleb is a traditional Tibetan breakfast food often served with butter tea.

Bagleb can be made with just three ingredients: flour, water, and a leavening agent. All-purpose flour is popularly used today, though whole wheat flour can also be used for greater nutrition and may reflect a more traditional method.

Recipe

Ingredients

• 2 cup all-purpose wheat flour or whole wheat flour or mixture
• 1 tsp yeast or baking powder
• 1 tsp salt (optional)
• ¾ cup water

Directions

• combine flour, yeast, salt
• gradually mix in water until combined into dough
• knead
• let dough rise 30 – 60 minutes
• knead
• divide into round pieces
• dust with flour
• roll flat but not too thin
• pan cook both sides until lightly browned
• serve