Making the traditional bread
A monk in Kandze, Sichuan Province is cooking balep korkun, a style of bread with roots in central Tibet. It is cooked on a griddle and made with barley flour, water, and baking powder.
A monk in Kandze, Sichuan Province is cooking balep korkun, a style of bread with roots in central Tibet. It is cooked on a griddle and made with barley flour, water, and baking powder.
