Khambir
An authentic vegetarian recipe from Ladakh, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
350g Whole wheat flour
50g Barley flour
5g Active dry yeast
220ml Warm water
10g Sugar
6g Salt
20g Butter or yak butter
10ml Oil (for greasing)
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dissolve the sugar in warm water (about 40°C), then sprinkle the yeast over it. Let it sit for 8–10 minutes until frothy and activated.
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In a large bowl, combine the whole wheat flour, barley flour, and salt. Mix well.
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Add the activated yeast mixture and butter to the flour. Mix together and knead into a soft, slightly sticky dough for 8–10 minutes until smooth and elastic.
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Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 45–60 minutes until doubled in size.
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Punch down the risen dough and divide into 4 equal portions.
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Shape each portion into a round, slightly flattened disc about 15 cm in diameter and 2 cm thick.
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Place the shaped breads on a lightly greased baking tray or tawa. Cover and let them proof for another 15–20 minutes.
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Heat a heavy tawa or cast-iron pan over medium-low heat. Place the khambir on the dry tawa and cook covered for 6–8 minutes until the bottom is golden brown.
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Flip carefully and cook the other side for another 5–6 minutes until cooked through and golden.
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Alternatively, bake in a preheated oven at 200°C for 18–20 minutes until golden and hollow-sounding when tapped.
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Brush with a little butter while still hot. Serve warm with butter tea (po cha) or Ladakhi stew.
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Chef's Tips
Traditional khambir uses a sourdough starter (called phab) instead of commercial yeast — if you have a starter, use 80g in place of the yeast for a more authentic tangy flavor.
Barley flour is a staple grain in Ladakh; it adds a nutty, earthy flavor and is more nutritious than plain wheat flour.
The bread should be dense and slightly chewy — it is designed to be filling and sustaining in the cold high-altitude climate of Ladakh.
Khambir pairs perfectly with butter tea (po cha) — the salty, buttery tea complements the slightly sour bread beautifully.
About This Dish
Khambir is a traditional vegetarian dish from Ladakh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Traditional khambir uses a sourdough starter (called phab) instead of commercial yeast — if you have a starter, use 80g in place of the yeast for a more authentic tangy flavor. - Barley flour is a staple grain in Ladakh; it adds a nutty, earthy flavor and is more nutritious than plain wheat flour. - The bread should be dense and slightly chewy — it is designed to be filling and sustaining in the cold high-altitude climate of Ladakh. - Khambir pairs perfectly with butter tea (po cha) — the salty, buttery tea complements the slightly sour bread beautifully.
Category
Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium