Growing up in a Chinese family in which the parents make dumplings and buns from scratch, I’m embarrassed to admit that I’m pretty bad at making anything dough-related. Whether it’s dumpling wrappers, noodle dough, or pancakes, I feel extremely intimidated before starting a cooking project like this. But this recipe is an exception. It is such a simple recipe that even I feel confident making, all the time. Not only does it take no time to prepare, but the simple ingredients make it a no-fail recipe.
How to Make Flatbread
(1) Fast prep
Here is how to make these flatbreads. You just need some all-purpose flour, instant dry yeast, and water. You can either knead the dough by hand, mix it in a food processor, or use a mixer such as a Kitchenaid. I’m super lazy so I usually use a Kitchenaid, which only requires that I add the ingredients.
(2) How the dough works
Once you knead the dough, you just need to rest the dough twice, 10 minutes each time. This recipe was originally designed for making Chinese pork belly buns. Our goal is to make a bread that has a crispy surface and fluffy texture and is easy to split down the middle to make a sandwich. The yeast and the short resting time help us achieve this goal.
(3) How to cook the flatbread
My favorite way is to use a cast iron skillet to make the flatbread, which doesn’t require any oil. Alternatively you can use a nonstick pan as well. Since nonstick pans usually recommend that you not heat them without any ingredients in them, I would add a few drops of oil into the pan when making the first flatbread. Depending on your pan temperature, it takes anywhere from 1 to 2 minutes to cook each side. The flatbread will start rising and inflating, almost forming a ball. This process will split the bread in the middle. It also means that your bread is cooked through. It might take a few tries to get your pan temperature just right. A perfectly cooked flatbread should be golden on the outside and fluffy inside.
(4) Serve
The flatbread should have a fluffy texture that is very easy to separate into two parts. Once the bread is cooked enough to handle by hand, use a knife to slice the bun horizontally, one third of the way through, then separate the inside of the bun with your fingers, taking care not to tear the two layers apart (be careful of the hot bun!). The bun should form a pocket, so it will be easy to hold in your hand even when filled to the brim with braised pork or chicken. Alternatively, you can serve the whole buns as a side dish with curry or stew.
More delicious Chinese bread recipes
Pork Belly Buns (Rou Jia Mo) Authentic Chinese Scallion Pancakes Mom’s Best Duck Pancakes (Mandarin Pancakes) Addictive Kimchi Pork Steamed Bun Chinese Beef Meat Pie Sticky Rice Cake with Red Bean Paste
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
