Shou Zhua Bing (Hand-Pulled Flatbread)
---
Ingredients and Tools
- All-purpose flour
- Hot water
- Cold water
- Cooking oil
- Salt
- Egg
- Lettuce
- Ham
- Cheese slice ---
Measurements
- Flour 200 g
- Hot water 100 ml
- Cold water 50 ml
- Cooking oil 15 ml
- Salt 3 g
- Egg 1
- Lettuce 30 g
- Ham 30 g
- Cheese slice 1 slice ---
Steps
- Put the flour into a bowl, add hot water and stir until shaggy, then add cold water and knead into a smooth dough. Cover with a damp cloth and rest for 20 minutes.
- Divide the dough into portions of about 100 g each, round them, and roll into thin sheets.
- Evenly brush the surface with cooking oil, sprinkle with salt, roll into a snail shape, and relax for 10 minutes.
- Roll the dough again into a thin flatbread with even thickness.
- Pour oil into a hot pan and fry over low heat until both sides are golden and puffed.
- Layer the cooked flatbread with fried egg, lettuce, ham, cheese slice, and other fillings, then roll up and serve. ---
Notes
- Using a mix of hot and cold water to make the dough helps improve the flatbread’s flexibility.
- The dough resting time should not be less than 20 minutes; otherwise it is difficult to roll thin.
- You can increase or reduce fillings to taste; it is recommended to keep total filling weight within 100 g.
- Remaining raw flatbread can be refrigerated for 24 hours; bring back to room temperature and roll flat before use. --- If you follow the process in this guide and find issues or improvements, please submit an Issue or Pull request.