Beijing Pan-Fried Flatbread
Beijing Laobing (Beijing Pancake) is a staple dish made by scalding flour with hot water, brushing the dough with oil, rolling it up, flattening it into rounds, and pan-frying until golden brown with distinct, flaky layers.
Ingredients
flour (kneaded with boiling water)
500 g
sesame oil (for brushing dough and pancakes)
100 g
Instructions
1
Mixing the dough
Add 250 g of boiling water to the flour and knead thoroughly. Spread out to cool, then roll into a long strip, press flat, and roll out into rectangular thin dough sheets.
2
Forming the dough pieces
Brush some sesame oil on the dough sheets, then roll them up and cut into small pieces. Press each piece flat and roll into round pancakes, set aside for later use.
3
Pan-frying
Heat a flat pan over medium heat. Brush oil on the pancakes, place them in the pan, and bake/fry over low heat until both sides turn golden brown.
