Crispy Sesame Flatbread

Crispy Sesame Flatbread

　　Crispy Sesame Flatbread is a regional specialty with a history of over a hundred years. It features a golden color, layered texture, crispy interior and exterior, and a deliciously flaky taste, making it suitable for all ages. When stored in a food bag, it can remain fresh for a long time without going stale, tasting just as good as when freshly baked. The production process of Crispy Sesame Flatbread is quite rigorous: the flour needs to be fermented, and during autumn and winter, the water used for kneading should be lukewarm. During preparation, seasonings such as Sichuan peppercorns, salt, and fennel seeds are sprinkled on both the water dough and oil dough. The dough is then layered, rolled, and formed into flatbreads about the size of a teacup. These are baked in a special hanging oven over low heat, ensuring even baking from top and bottom. The bottom temperature must be well-controlled, and the flatbreads are flipped while brushing oil on the surface. The baking time is strictly monitored. Once done, they are placed on an iron rack to cool and crisp before being sold. (Renqiu)

Ingredients:

• 300g flour

• 40ml cooking oil

• 10g salt

• 5g five-spice powder

Method/Steps:

1. Add 20ml of cooking oil to 300g of flour. Knead into a slightly soft dough using lukewarm water at a ratio of six parts water to one jin (500g) of flour. After kneading, let the dough rest for 30 minutes—the longer it rests, the better the gluten development.

2. In a clean small bowl, mix 10g of flour, a bit of salt, a bit of five-spice powder, and 20g of cooked oil until well combined. This mixture is the crispy oil layer.

3. After the dough has rested, take it out directly without kneading and flatten it out.

4. Evenly spread the crispy oil mixture on top, then roll the dough from top to bottom, and divide it into eight equal portions.

5. Seal the cut ends of each portion to prevent the oil mixture from leaking out.

6. Stand each piece upright, press down to flatten into a round shape, then use a rolling pin to slightly roll it out further into a round flatbread.

7. After rolling, brush the surface with oil, sprinkle some sesame seeds, place in a non-stick pan, cover with a lid, and heat over medium-low heat until both sides are golden brown.

Notes:

• The dough should be slightly soft.

• Cook slowly over medium-low heat.