Ladakh Khambir Whole Wheat Sourdough Traditional Breakfast Bread

Method

1. 1

   For authentic sourdough flavour: leave the dough uncovered at room temperature for 6 to 8 hours or overnight.

2. 2

   Mix whole wheat flour, salt and yeast. Add warm water gradually.

3. 3

   Knead 8 to 10 minutes into a slightly sticky soft dough.

4. 4

   It will develop slight sourness from natural wild fermentation.

5. 5

   For a quick version: cover with a damp cloth and let rise in a warm place for 60 to 90 minutes until doubled.

6. 6

   Punch down the dough. Shape into a flat round loaf — about 20 cm wide and 2 to 3 cm thick.

7. 7

   Cook on a heavy dry tawa or griddle on medium heat.

8. 8

   Cover with a lid. Cook 8 to 10 minutes until the bottom is golden.

9. 9

   Flip. Cover again. Cook 8 more minutes until both sides are golden and the bread sounds hollow when tapped.

10. 10

    Serve warm with butter and chhurpi.