Tibetans make so many kinds of bread, but these small, round breads are among the very easiest to make. This recipe is very popular in Central Tibet, where it is made at home, but also easily purchased at little shops or stalls on the street. Lobsang’s recipe combines whole wheat and white flour, because we like the taste of the whole wheat, and the way that the white flour keeps the bread softer and higher rising. In Tibet, these days, balep korkun is almost exclusively white bread, though traditionally, in the days before more modern milling machinery, they would have been whole wheat. In Lhasa, balep korkun is sold either sweet or plain. The sweet versions, which carry a small red mark, are made with purang, which we believe is concentrated sugar cane juice, like Indian jaggery.