Tibetan flatbread (Balep) from Taste Tibet: Family Recipes from the Himalayas (page 173) by Julie Kleeman and Yeshi Jampa

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stir-fried sweetheart cabbage; Tomato and egg stir-fry; Stir-fried baby aubergines with chilli; Nettle soup (Sabtuk); Egg and tomato soup; Leek and potato congee; Aubergine and chilli dip; Chilli with yogurt (Sho sepen); Taste Tibet famous chicken curry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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