China · Home-style
Pan-Fried Layered Flatbread
A laminated flatbread with hot oil dough folded and rolled thin, cooked on a griddle until layered and crisp at the edges.
The oil dough in this method is what makes the flatbread separate into visible layers, and it works better when the oil is hot enough to sizzle the instant it touches the dough. Mixing half the flour with boiling water and half with cold water gives a dough that stays tender through all the rolling. Once the layers are formed the bread needs no filling, since the fat and steam do the work.
Ingredients
- flour400 g
- hot water130 ml
- cold water130 ml
Directions
- 1
Pour four hundred grams of flour into a basin, mix half with cold water and half with boiling water, stir to flaky crumbs and knead into a ball. Seal with plastic wrap and rest for forty minutes.
- 2
Ten minutes before the resting time is up, read the guide for making oil dough; hot oil dough gives a better result.
- 3
Do not knead the rested dough, just press it down and cut it into four with one horizontal and one vertical cut.
- 4
Roll each piece into a ball, flatten it with a rolling pin into a round about the size of your griddle, take a quarter of the oil dough and spread it evenly over the surface.
- 5
Cut along one radius, roll the dough from the outer edge into a cone, then pinch the tail closed so the oil dough does not leak out.
- 6
Press the point of the cone flat and roll it out again into a round about the size of your griddle, roughly three millimeters thick.
- 7
Preheat the griddle, brush on cold oil for a hot pan and cold oil, lay the bread in, brush the top with oil as well and spread it evenly to keep moisture in, then close the lid.
- 8
Cook over high heat for one minute, open the lid, flip the bread and cook for another minute.
- 9
Repeat with the rest of the dough.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.