Soft, pillowy steamed bread rolls made from a simple yeasted dough, folded into spirals or rolls, traditionally torn apart by hand and eaten alongside a spicy curry or stew.
Activate the yeast
Stir the yeast and sugar into the warm water and let it sit until frothy on top.
10 minKnead the dough
Mix the flour and salt with the yeast mixture and knead into a smooth, elastic dough.
10 minLet it rise
Cover the dough with a damp cloth and leave it in a warm place until it doubles in size.
Shape the rolls
Roll the dough out flat, brush lightly with oil, then roll it up into a log and slice it into rounds, or fold it into spiral rolls.
Rest before steaming
Let the shaped rolls rest briefly on the steamer tray so they puff up a little more.
10 minSteam the tingmo
Steam the rolls over boiling water until they look puffed, smooth and cooked through.
Serve warm
Serve the tingmo warm, torn by hand, alongside a spicy curry or stew.
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