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Tracking Down Mongolian Breads
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Q. Do you know any Mongolian breads that I could research and make?

A. Not really. Our Asian cookbooks either omit Mongolia entirely or focus on the Mongolian Hot Pot and one or two other heavy beef or lamb (or moose) dishes. There is a recent book on the market, Imperial Mongolian Cooking (Canada, UK) featuring recipes from the Kingdoms of Genghis Khan (including Tibet, Russia, Armenia and other conquered lands), that surely will have bread recipes, but we havenít seen a copy yet.

We also spent some time hunting online and found out a lot about Mongolia, but not much about its baking. The one "bread" recipe we found is for Scallion Pancakes, which are described as being similar to an Indian nan or Mexican tortillas.

Mix 2 cups of whole wheat flour or barley flour with 1 cup of boiling water until smooth. Let it rest for 20 minutes. Roll the dough into a 1/4"-thick circle. Sprinkle 1/2-cup of chopped scallions over the dough. Roll it into a tight roll and slice the dough into 2" pieces. Flatten the circles into 1" thick disks. Heat a grill until very hot. Oil lightly with a bit of fat (lamb fat appears to be traditional). Drop the dough onto the grill. When the edges look dry and it has begun to puff, turn it over quickly and finish cooking.

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