Tingmo (Tibetan Steamed Bread)
Soft, spiralled steamed rolls with no crust, perfect for mopping up beef shapta, thukpa or any saucy curry.
- Time2 hr
- LevelMedium
- Costabout £0.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 490kcal
- 84.5gcarbs
- 2.1gof which sugars
- 12gfat
- 3.4gsaturates
- 11.3gprotein
- 3.4gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water and bring together, then knead for 10 minutes until smooth and stretchy.
10 min - 2
Put the dough in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled in size.
60 min - 3
Roll the dough out on a lightly oiled surface to a rectangle about 30 by 40 cm. Brush all over with 2 tbsp oil.
- 4
Roll up from the long side into a tight log, then cut into 8 equal pieces. Press each one down lightly with the heel of your hand so the spiral shows on top.
- 5
Place the pieces on pieces of oiled baking parchment in a steamer, leaving gaps. Cover and rest for 20 minutes while the water comes to the boil.
20 min - 6
Steam over a medium heat for 20 minutes, until puffy, pale and springy when pressed. Do not lift the lid for the first 15 minutes.
20 min - 7
Serve warm. They keep for 2 days and are good re-steamed for 5 minutes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
