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Gambir
Buttered pan-fried flatbread
Ulaanbaatar flaky buttered pan-fried flatbread
MongolianGambir is a flaky, layered flatbread found in Ulaanbaatar canteens and family kitchens, rolled thin, brushed with butter, folded and pan-fried until crisp in spots and tender within. It is eaten for breakfast with milk tea, often with a sprinkle of sugar, or filled with a layer of thick cream called öröm. A common mistake is rolling the dough without resting it, so it springs back; give it 20 minutes. Chef's tip: roll the buttered dough up like a rope, coil it and roll flat again; that's where the layers come from.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 12 ½ oz plain flour
- ½ tsp salt
- ¾ cup warm water
- 2 ⅞ oz buttermelted
- 2 tbsp sugar (optional)to sprinkle
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Method
0/5 doneStep 1: Mix 12 ½ oz plain flour and ½ tsp salt with ¾ cup warm water to a soft dough and knead for 5 minutes until smooth.
10 minStep 2: Cover and rest for 20 minutes.
20 minStep 3: Divide into 6 pieces. Roll one out very thin, brush with 2 ⅞ oz butter, roll up into a rope, coil it into a snail and press flat. Rest for 5 minutes, then roll out to a 20 cm round.
10 minStep 4: Cook in a dry heavy frying pan over a medium heat for 2–3 minutes a side, brushing with more butter, until golden and flaky. Keep warm under a cloth while you cook the rest.
15 minStep 5: Sprinkle with 2 tbsp sugar if you like and serve warm with milk tea.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gambir take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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