Amdo Balep

Ingredients

• 6⅓ ozWhole wheat flourgives the bread colour and flavour
• 6⅓ ozWheat flourfor a light dough
• 1 cupWaterlukewarm, for the yeast and the dough
• 1 tspDry yeastactivate in the warm water first
• ½ tspSugarto feed the yeast
• 1 tspSaltmix into the flour
• 1 tbspVegetable oilneutral; for the dough and to grease the pot
• 4 tbspYogurtfor a softer crumb and browner crust (optional)
• 1 tspBaking powderonly for the quick pan version without long proofing (optional)

Method

1. Stir the active dry yeast and the sugar into the lukewarm water and leave it for about 10 minutes, until the surface is foamy.
2. Mix the whole wheat flour and the all-purpose flour with the salt in a bowl.
3. Pour in the yeast water and the vegetable oil, add the plain yoghurt if you're using it, and bring everything together into a dough.
4. Knead the dough for about 5 minutes, until it is smooth and no longer sticks to your hands.
5. Grease the base of the pot with oil, put the dough in and press it out with your hands into a flat round about 25 cm across.
6. Cover the pot and let the dough rise in a warm spot until it has doubled in volume.
7. Bake the bread in the covered pot at 430 °F, giving the first side about 25 minutes.
8. Turn the loaf over carefully and bake for another 15 to 20 minutes until golden brown; tapped on the underside, it should sound hollow.
9. Serve the bread hot, or let it cool on a rack.

Tips and variations

For the quick pan version, skip the yeast and use baking powder alone — then there's no proofing to wait for; roll the dough out 3 to 5 mm thin and cook it in a hot pan or on a hot stone on both sides until brown spots appear. You can also divide the dough into four to six portions and roll them out individually instead of shaping one big loaf. Yoghurt gives you a darker crust and a softer crumb; without it the bread stays paler. For something richer, make the dough with milk and melted butter instead of water and oil, then brush the finished flatbreads with butter and scatter herbs over them. Handy to know: you can mix the dough the evening before and let it rise overnight in the pot. Serve the bread warm, torn into pieces, alongside a stew or vegetables.