|Alternative names||Tsampa Balep, Tibetan Flatbread|
|Place of origin||Tibet|
|Region or state||Amdo, Kham, U-Tsang|
|Main ingredients||Tsampa, water, baking powder|
|Cookbook: Balep korkun Media: Balep korkun|
Balep korkun is a type of bread that is consumed mainly in central Tibet. It is round, flat and relatively easy to make. The ingredients are tsampa (barley flour), water and baking powder. It is cooked in a frying pan. It has been described as similar in appearance to naan.
- Burdett, A. Delicatessen Cookbook - Burdett's Delicatessen Recipes: How to make and sell Continental & World Cuisine foods. Springwood emedia. ISBN 978-1-4761-4462-7.
- "Tibetan Cuisine Milking the Yak - Cheese". CHOW. November 19, 2005. Retrieved March 1, 2015.
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