Fire-roasted Flatbread

Fire-roasted Flatbread

　　Fire-roasted flatbread is a traditional rural snack from Shayang. It has been popular in the area for over a hundred years. The bread is made by mixing wheat or corn flour with cold water to form round patties, which are then placed in the hearth, buried under the ashes of burnt firewood, and covered with burning wood. After roasting for a while, they are dug out from the ashes — this is fire-roasted flatbread. Once the ash is brushed off, the flatbread emerges golden and shiny, with an inviting aroma. It tastes sweet, fragrant, and crispy, offering a unique and delightful flavor. In addition to wheat and corn flour, buckwheat flour can also be used (buckwheat comes in bitter and sweet varieties), with the bitter type having a slightly astringent taste while the sweet one does not. Honey is often added when using buckwheat flour to balance the flavor. Southern wheat flour can also be used, but the best choice is oat flour. Each type of flour gives the fire-roasted flatbread its own distinct taste. Some versions even include fillings — both vegetarian, such as leeks or pickled vegetables, and non-vegetarian, typically pork or beef. However, most fire-roasted flatbreads are made without any filling.