If you want all the best qualities of a baguette in a fraction of the time, this bread is for you. Tibetan bread is crisp on the outside, fluffy on the inside, and makes a great companion to soups and stews.
Mix together the flour, baking powder, and salt. Add 1 cup of water and stir until a wet dough forms. It should stick to itself when stirred, but still be slightly runny.
Add the olive oil to a medium-sized skillet (I prefer cast iron, but any nonstick pan will work). The skillet should remain cold until the dough is added. Rotate the pan a bit to swirl the oil around. You want it to cover most of the bottom of the pan.
Pour the dough into the center of the pan and spread it out slightly with a rubber spatula. Sprinkle water around the edge of the dough. You want a little ring of water around the whole thing (about 1T for an 8-inch pan, and 2T for a 12-inch). This will steam the bread, giving it that fluffy center.
Cover the pan with a lid. Place over medium-high heat. Cook for 10 minutes. Resist the temptation to check the bread during this time. You don't want to let any steam out.
Carefully flip the bread with a spatula. Reduce heat to medium. Cover and cook for 5 more minutes.
Remove from heat and let cool slightly. Cut into wedges and serve.
• I haven't made this bread gluten-free, but I would suggest trying 1 cup white rice flour, 1/2 cup tapioca flour, and 1/2 T xanthan gum in place of all-purpose flour. I use this mix for my gluten-free French bread, and it works wonderfully.
• You can also make this bread in pancake-sized individual portions. Simply reduce the cook time to about 5 minutes on each side.