Logo Momo: Pan Fried and Steamed Bread
Dickey’s Logo-Momo’s recipe
Tibetan logo momo dough ingredients:
1: 400g flour
2: 1 cup water
3: 1 tablespoon baking powder
4: 1 teaspoon salt
5: 1/2 vegetable oil
Credit: Dickeydol Recipe
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Logo-momo | Recipe from SimplyTibetan.com
Logo-momo is a hearty and unique bread. As a child, I was never too fond of it but now I love its texture and simplicity. You really don’t need much of anything for this bread – and it’s so quick and easy to make. I have an aunt who used to make this for me when I visited her sometimes. She lived by herself near the Kora in Dharamsala, in a small one-room apartment with a small kitchen on one side of the room with a single small stove. She would cook the meat and vegetables first in the pan and then push them to the side to make room to cook the logo-momo on the side, in the same pan. It was delicious. After the meal, she would take out her snuff and her infamous handkerchief – and then the conversation would begin and I would be treated to all the gossip and the wonderful tales and stories of days bygone – she had an incredible memory and a real knack for telling stories and I never did mind hearing them again and again.
Logo-momo Preparation:
Divide the dough into pieces slightly bigger than golf balls.
Take one dough piece and shape it with both your hands into an igloo shape. Use your two thumbs to push in the middle and your other fingers to hold the igloo shape.
Heat the skillet, add 2 Tablespoons of oil and let it cover the entire surface of the skillet. Place your igloo-shaped bread on the hot skillet and let the bottom surface get to a nice golden brown. At this point, take a cup of hot water, add it to the skillet and cover it up. Let it cook until most of the water has evaporated. Now, take off the cover, turn down the flame and let the rest of the water evaporate completely. Once its evaporated, your bread is done.
Credit: SimplyTibetan.com
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