Method
- Whisk buckwheat flour, salt and water into a smooth thin batter — like single cream.
- Rest 10 minutes for the flour to hydrate.
- Heat 1 tsp butter in a wide non-stick pan over medium-high.
- Pour about 80ml of batter into the pan, tilting to spread thinly.
- Cook 90 seconds — surface bubbles appear. Flip and cook another 60 seconds.
- Fold in half. Top with crumbled yak cheese and minced chili. Eat immediately as a hot breakfast or snack.
Common questions
Can Khur-le be made ahead?
Khur-le is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Khur-le spicy?
Khur-le as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Khur-le vegetarian or gluten-free?
This recipe contains gluten via the soy sauce and/or noodles. To make it gluten-free, substitute tamari for soy sauce.
How hard is Khur-le to make at home?
Khur-le is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can Khur-le be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Khur-le is Bhutan's buckwheat pancake — eaten as breakfast in mountainous regions where buckwheat is a major crop. The dish reflects Bhutanese mountain agriculture and is a staple of Haa and Bumthang valley homes.
