Balep Korkun

Monastery Bread

SERVES 4

Working in Bodh Gaya reminded me of working in the Golden Temple in Amritsar. Two different kitchens in two different places, catering to different kinds of people; and yet, they were doing the same thing—feeding and nourishing people. Just like rotis are made in Amritsar, millions of warm breads called balep are made in Bodh Gaya and Dharmashala with a lot of love, compassion and a genuine feeling of sharing. The satisfaction and exhilaration I experienced while cooking in those kitchens, I can hardly put in words.

INGREDIENTS (makes 4)

2 cups extra all-purpose flour (maida) or wholewheat flour (atta)

1 tbsp baking powder

1 tbsp extra unsalted butter

METHOD

In a mixing bowl, sift flour with baking powder. Knead in about 1 cup of water to make a soft, smooth, pliable dough. Knead butter into the dough and work the dough on a very lightly floured surface till elastic. Divide dough into 4 parts, shape into flattish balls, cover and set aside in a warm place for 15–20 minutes. Using a rolling pin, roll each portion into a flat round disc about ¾" thick. Brush a large frying pan with butter and put over high heat. When hot, reduce heat to medium-low, place a rolled bread on it, cover and cook for 15–20 minutes, turning over every 5 minutes, to ensure even cooking. Repeat for remaining dough. Serve hot, warm or cool.