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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Tibetan Flatbread

This is a dead simple, fast and savoury bread from Jacques Pépin. I have the DVD set but I can’t remember this recipe on it. The book has far more recipes. I happen to see it at the library when I took Dylan for his Unschoolers/Homeschoolers Gym class at the Recreation Centre (the library is also there). He is not vegan or even vegetarian but he is a genius and an institution(I meant Jacques Pépin but Dylan is too!). This was one of the first recipes I happen to see when flipping through the book. It must mean a lot of people have opened it to this page. I was planning on making Vegan Pad Thai again tonight but thought I would make this for an early treat while I was baking more of the "Spiced Apple-Walnut Muffins". Belle loved it despite the fact that he calls for 1/3 tsp salt and I thought where is my 1/3 teaspoon??? and then I just plain forgot to add the salt. So after tasting it I decided to sprinkle Maldon salt over top and it was delicious. I made it again later that night with 1/2 tsp salt instead and loved it.
I was not in the mood for mushrooms so I neglected to mention to Belle for the second round that he also suggest mushrooms could be added. Belle loves mushrooms, I am sure after she reads this she will insist I make another one with cremini, shiitake, oyster or even just plain white button mushrooms. I will experiment with this one and add all sorts of herbs, finely chopped veggies etc.
This was fun to make and like I said – dead simple (except that I forgot the salt!). You could whip this up for breakfast or lunch so easily or for a late night snack.

Tibetan Flatbread
from More Fast Food My Way by Jacques Pépin

1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1 cup tepid water, plus 2 tbsp tepid water for steaming
8 scallions chopped   ** this is optional but I really liked it
1 1/2 tbsp olive oil

  1. Whisk together the flour, baking powder and salt in a large bowl.
  2. Add 1 cup of water and mix together with a spatula to create a gooey dough.
  3. Add the scallions and mix them into the dough.
  4. Place the oil in a cold non-stick 12 inch skillet.
  5. Add the dough, dipping the spatula into the oil to turn out the dough. (The dough won’t stick due to the oil).
  6. Dip again and spread the dough out to fill the skillet (approximately).
  7. Add the water and turn the heat up to medium-high.
  8. Cover and cook for 10 minutes.
  9. Flip the bread over , reduce the heat to medium-low cover and cook for 5 more minutes.
  10. Let the bread cool a bit and  flip out and cut into wedges and serve.

Tibetan Flatbread

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1 comment to Tibetan Flatbread

  • I am book marking this recipe too. (I already have several of your recipes on my to-make list, I’m not afraid of a list of ingredients) I do like simple but good ingredients too. I have a nice flat pan that I make dosa on that would work great for this.


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