Tingmo is a soft, steamed bread eaten in Tibet. It is prepared from a dough of wheat flour (maida). The addition of yeast makes tingmo soft and fluffy, although it can also be made with baking powder instead. Some people say that the word tingmo comes from ‘tingba’, Tibetan for ‘cloud’, and momo, which means ‘dumpling’. The bread is traditionally eaten with spicy curries.
Tingmo has evolved from being a plain bun to more modern versions that use turmeric and cilantro. If left over, Tibetans eat tingmo for breakfast. As the bread loses its softness overnight, it is halved and pan-fried in oil. This version goes especially well with sweet milk tea.
