Jacques Pepin’s Tibetan Flatbread

On an episode of Jacques Pepin’s More Fast Food My Way he made a quick flatbread on the stove top, inspired by a bread he had at a Tibetan restaurant. If you watch the clip, he says the recipe is simple: 1 1/2 cups of flour, a cup of water, some salt, and “a teaspoon of baking -” and then his daughter interrupts him before he says whether it’s baking soda or baking powder. I assume it’s baking soda, because he compares it to a quick soda bread. Anyway, you mix it all together (his came out much gooier than mine) and then fry it in olive oil for ten minutes on each side. You also add a splash of water to help it steam. The result isn’t anything you’d really mistake for bread, but it is compulsively snackable. Especially after you slather the warm “bread” with butter and sprinkle it with sea salt.


5 thoughts on “Jacques Pepin’s Tibetan Flatbread

  1. Hi! I just watched this episode, but had missed the ingredients for the flatbread. Thanks for posting! I did want to mention that the jar he had on the counter was Rumford Baking Powder. So it does appear to have been powder, not soda. Can’t wait to try the recipe! 🙂


  2. Hi. It’s definitely baking powder. In the clip he puts in a whole teaspoon. Baking powder is soda mixed with cream of tartar, so there are basic and acidic components in the one ingredient. The water starts the first leavening. The heat from the pan is the second leavening. Covering the pan keeps the steam in to help leaven the bread and cooks it all around. There is no acidic ingredient in this recipe to activate baking soda. In Irish soda bread the baking soda reacts with the acidic buttermilk. I make this bread several times a week now. Hope this helps.


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