Roast Flatbread Stuffed with Donkey Meat

Roast Flatbread Stuffed with Donkey Meat

　　Roast Flatbread Stuffed with Donkey Meat

　　Roast Flatbread Stuffed with Donkey Meat, as the name implies, uses flour as the main ingredient and donkey meat, donkey fat, scallions, and others as supplementary ingredients. When making it, about six taels of water are added to one jin of flour, along with a suitable amount of salt to form a dough that is briefly kneaded. The dough is then rolled into strips to make small portions—four per liang (50g)—which are lined up on the workbench. Each small piece is flattened by hand, brushed with oil, and folded from the outside in, layered several times, then stretched and rolled from one end into a spiral shape resembling a screw. It is then flattened into a round disc about the size of a teacup’s mouth. A simple pattern is stamped onto it using a wooden mold. A little oil is drizzled onto the griddle, and one side of the flattened bread is cooked until light yellow, then flipped and brushed with oil before cooking the other side. After pan-frying, it is placed in a charcoal oven to bake until the surface turns slightly golden brown. Once baked, the flatbread is taken out and cut open with a knife while still hot. It is then stuffed while hot with pre-sliced cooked donkey meat, topped with scallion strips, rolled from the outside in, and served.

　　Roast Flatbread Stuffed with Donkey Meat is warm, fragrant, and not at all greasy. It is also very convenient to carry when visiting relatives or traveling.