Ladakhi Monastery-Style Bhaley Bread
Small, lightly sweetened rounds of leavened dough deep-fried to a golden puff, traditionally prepared around monastery festivals and Losar.
- Prep
- 90 min
- Cook
- 20 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Deep pan or kadai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 9 g
- carbs
- 34 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 230 kcal
Instructions
- 1
Stir the yeast and half the sugar into lukewarm water. Leave it for 10 minutes until it turns foamy.
- 2
Mix the flour, remaining sugar and salt together in a large bowl.
- 3
Pour in the yeast mixture and oil. Knead everything into a soft, smooth dough.
- 4
Cover the bowl and keep it in a warm place. Let the dough rise for 1 hour or until doubled.
- 5
Gently press down the dough to release air. Divide it into small, equal balls.
- 6
Use a rolling pin to flatten each ball slightly into a small disc.
- 7
Heat oil in a deep pan until it is moderately hot.
- 8
Fry a few discs at a time. Turn them over until both sides puff up and turn golden brown.
- 9
Place the breads on paper towels to drain before serving warm.
Chef's tips
Fry on medium heat. If the oil is too hot, the bhaley (fried bread) will brown before the inside cooks through.
Ingredient substitutions
- all-purpose flour → a blend with barley flour for a heartier texture
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Warm briefly in a dry pan or oven to refresh crispness.
Common mistakes to avoid
- •Adding too many pieces at once, which cools the oil and makes the bread greasy.
Serving suggestions
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