Gambir (Mongolian Flatbreads) is a traditional Mongolian recipe for classic sweet flatbread that can be served topped with jam as a dessert or for breakfast. The full recipe is presented here and I hope you enjoy this classic Mongoliam version of: Mongolian Flatbreads (Gambir).
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Gambir (Гамбир in Cyrillic) is a flatbread made of the same basic dough as buuz dumplings. They originally arose from a 'waste not' attitude as a way of using-up leftover buuz dough by spreading with oil, foldig to layer, frying and serving as a flatbreead. These days, they are often prepared separately.
Ingredients:
250g Flour
150ml Water
Oil or Butter for spreading
Method:
Sift the flour into a bowl then start working in the water until you get a smooth dough that's easy to work with. Place in a bowl, cover and set aside to rest for 15 minutes. Split the dough into three or four parts, to process individually. Take the first piece and roll into a thin sheet.
To layer, pour a little oil or melted butter on the sheet. Spread it over the surface by temporarily folding the sheet together from different directions.
Now roll the sheet up into a long tube. Turn the tube so it's sitting vertically, and press it together into a compact heap. The result is that oil and sugar are now distributed quite regularly within the dough (you can repeat this a couple more times for more layers if you like).
Flatten it again with a rolling pin, to a size that will fit into the frying pan at a thickness of about 3mm
Take a knife and make to parallel cuts near the centre of the flatbread. This helps to avoid blisters when frying, an makes it easier to break the finished Gambir into pieces.
Fry with some oil in a pan over moderate heat, cooking on both sides. Make sure to fry slowly, or the surface will be black before the dough inside is cooked. Repeat the preparing and cooking process with the remaining dough.
You can eat the Gambir just as it is with your fingers. For breakfast, you may want to spread some jam or honey over the top before eating.
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