Tibetan Tingmo with Mushroom Curry

Ingredients

• 3 cups all-purpose flour
• 1 tbsp instant yeast
• 1 tbsp sugar
• 1 cup warm water
• 3 tbsp neutral oil, divided, plus more for brushing
• 1 lb mixed mushrooms, sliced
• 1 large onion, diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Mix the flour, yeast, sugar, and 1 teaspoon salt, then work in the warm water and 1 tablespoon of the oil to make a soft dough. Knead for 10 minutes until smooth and elastic.
2. Cover and prove in a warm place for 1 hour, until doubled in size.
3. Roll the risen dough out into a large rectangle about 1/4 inch thick and brush it generously with oil, right to the edges.
4. Roll it into a log, cut it into 2-inch pieces, then take each piece, stretch it slightly, and twist it into a knot or spiral.
5. Those oiled layers are what make tingmo pull apart in sheets. Skip the oil and you get a plain solid roll.
6. Set the shaped rolls on squares of parchment and prove for 20 minutes more, until visibly puffed.
7. Steam over rapidly boiling water for 12 to 15 minutes, without lifting the lid, until they are glossy, dry to the touch, and spring back when pressed.
8. Meanwhile brown the mushrooms in the remaining oil over high heat for 8 minutes, add the onion, garlic, ginger, and spices for 2 minutes, then the tomatoes and 1 cup water and simmer 15 minutes. Serve with the tingmo and cilantro.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.