Best 2 Chinese Flatbread Recipes

**Chinese Flatbread: A Culinary Journey Through China's Diverse Bread Traditions**

China's vast culinary landscape is home to a diverse array of flatbreads, each with its own unique flavor, texture, and cooking method. From the crispy scallion pancakes of northern China to the soft and chewy congyou bing of the south, these flatbreads are a testament to the country's rich culinary heritage and regional diversity.

Within this article, you'll discover a collection of authentic Chinese flatbread recipes that capture the essence of these beloved dishes. Embark on a culinary adventure as you explore the flavors of the scallion pancake, a crispy and savory treat perfect for a quick breakfast or snack. Learn the art of making congyou bing, a layered flatbread filled with a sweet and savory scallion filling.

For those who prefer a more substantial flatbread, the flaky flaky scallion pancake is a must-try. Its layers of crispy dough and generous filling of scallions and aromatics make it a satisfying meal on its own. And for a taste of Xinjiang's culinary heritage, try your hand at the nang bread, a chewy and slightly tangy flatbread traditionally cooked in a tandoor oven.

Whether you're a seasoned home cook or just starting your culinary journey, these Chinese flatbread recipes offer a delightful introduction to the diverse flavors and textures of China's flatbread traditions. So gather your ingredients, prepare your kitchen, and get ready to embark on a culinary journey that will leave your taste buds craving for more.

Here are our top 2 tried and tested recipes!

SHAO BING

Shao Bing image

These sesame flatbreads can be made ahead and frozen. Or, if you plan ahead, made fresh for breakfast.

Provided by Hsiao-Ching Chou

Yield Makes 8 flatbreads

Number Of Ingredients 8

Ingredients

¼ cup vegetable oil
¼ cup all-purpose flour
3 cups all-purpose flour, plus more for dusting
⅔ cup boiling water
⅓ cup cold tap water
1 to 2 tablespoons warm tap water, plus more for brushing the dough
1 teaspoon kosher salt
¼ cup sesame seeds

Steps:

To make the roux, in a small pan over medium heat, heat the oil for 1 minute, or until the surface starts to shimmer slightly. Add the flour and, using a heatproof spatula or a small whisk, stir quickly to combine. Reduce the heat to low. Stir the mixture constantly for about 3 minutes, or until the color of the roux resembles peanut butter. Remove the pan from the heat. Continue to stir for about 1 minute, letting the residual heat from the pan brown the roux even more. Scrape the roux into a heatproof bowl and set aside.
To make the shao bing, put the flour in a large bowl. Add the boiling water and, using a spatula or a wooden spoon, stir quickly to distribute. Add the cold water and stir to combine. As the dough forms, you can use your hands to start bringing the dough together. If it feels too dry, you can add 1 to 2 tablespoons warm tap water. Once you've worked all the flour into the mound of dough, take the dough out of the bowl and knead it on a work surface for 2 minutes, or until smooth. The dough should feel damp but not sticky.
Lightly dust your work surface with flour. Roll out the dough into a rectangle about 18 inches long by 12 inches wide and ¼ inch thick; be sure the longer edge is parallel to the edge of your work surface. Stir the roux a few times. Using a spatula or large spoon, spread about 4 tablespoons of the roux on the dough, leaving a ½-inch border around the edge. Sprinkle the salt over the roux. (It may seem like it's too much salt but it isn't.)
Starting from the longer edge of the rectangle, roll the dough into a cylinder, then seal the ends by pinching the edges together to create a seam. Cut the cylinder of dough into 8 equal segments.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
Turn each segment of the dough so that the seam is on the bottom and the cut edge (where you see the coil of dough) is facing you. Roll out the dough into a rectangle about 5 inches long by 3½ inches wide and ¼ inch thick. Flip the rectangle so that the seam side is now facing up. Trifold the rectangle as if you were folding a letter. With the folded edge perpendicular to you, roll out the dough again into a rectangle about 5 inches long by 3½ inches wide. Repeat the trifold and set aside, with the flap facing down. Repeat with the remaining pieces of dough.
Put the sesame seeds on a small plate. Brush a little water on the surface of each piece of dough. Dip the moistened sides into the sesame seeds. With the seed side up, roll each dough into a rectangle about 5 inches long by 3½ inches wide and ¼ inch thick. Place the bread on the prepared baking sheet. Repeat with the remaining dough. Bake for 15 minutes, then flip the breads and bake for 4 minutes more, or until the breads puff up and have a lightly browned color on the surface.
Remove the breads from the oven and let them cool slightly before serving.

CHINESE FLATBREAD

Chinese Flatbread image

Make and share this Chinese Flatbread recipe from Food.com.

Provided by Lolliie

Categories Breads

Time 50m

Yield 1 flatbread, 9 serving(s)

Number Of Ingredients 3

Ingredients

3 1/2 cups plain flour
warm water
1 cup sunflower oil

Steps:

Mix flour wand water (as needed) to form a smooth (not too sticky though) dough.
Let rest for 10 minutes.
Divide dough into 3 pieces and use a rolling pin to roll the dough out into a large sheet.
Spread oil (as needed) evenly on the sheet.
Roll the sheet and divide it further into 3 qual parts.
roll it out to approx 1/2 cm thick.
fry them in a pan with oil.

Nutrition Facts : Calories 391.1, Fat 24.7, SaturatedFat 3.2, Sodium 1, Carbohydrate 37.1, Fiber 1.3, Sugar 0.1, Protein 5

Tips:

Use a handheld mixer fitted with a dough hook to make the dough. This will save you time and effort.
If you don't have a handheld mixer, you can also make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will help the bread to be light and fluffy.
When rolling out the dough, be sure to use a lightly floured surface. This will prevent the dough from sticking.
If you want to make the bread ahead of time, you can wrap it in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to bake it, just let it come to room temperature for 30 minutes before baking.

Conclusion:

Chinese flatbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. So next time you're looking for a quick and easy bread recipe, give Chinese flatbread a try!