Bai-style Xizhou Flatbread

Bai-style Xizhou Flatbread

　　Dali Xizhou Flatbread, also known as "Pòsū," is a golden, fragrant, and flavorful wheat flour baked flatbread, a popular snack in both urban and rural areas of Dali. The traditional Xizhou Bai-style version is especially renowned.

Wheat flour is the main ingredient, and the leavening process is quite meticulous—requiring the addition of a suitable amount of natural alkali, thorough kneading, layering with refined oil, and then seasoning. For the savory version, chopped scallions, Sichuan peppercorns, and salt are added; for the sweet version, fillings such as ham, diced meat, pork cracklings, and brown sugar are used. After shaping into small, round, flatbreads—six at a time, half savory and half sweet—they are neatly arranged on a round cutting board. A layer of sesame oil is brushed onto the upward-facing side of the breads, which are then placed in a frying pan to bake. After about ten minutes, a batch of golden, fragrant, crispy, and flaky “Pòsū” is ready. Xizhou Flatbread is not only delicious and aromatic, but also affordable and convenient, making it a popular everyday food. It's also an excellent portable option for outdoor work or travel. (Dali)

　Features: Crispy, soft, fragrant, available in both savory and sweet flavors, suitable for breakfast or main meals.

　　The method for making Xizhou Pòsū Flatbread involves placing refined flour in a bowl, adding water and baking powder to form the dough. After resting briefly, the dough is kneaded thoroughly on a floured surface and rolled into a sheet. Refined salt (or sugar) is sprinkled on, followed by a layer of cooked lard, then the dough is rolled into a long log shape before being divided into portions and flattened into rounds. A flat-bottomed pan is coated with vegetable oil and placed over charcoal fire. When the oil begins to smoke, the rounds are placed in the pan and covered with another hot, charcoal-heated flat pan. This setup ensures even heating from both top and bottom. Once the breads are about 60% cooked, the cover is removed, the breads flipped, and the cover replaced until fully cooked and ready to eat. The finished product is golden in color, with a fragrant, crispy, fluffy texture that’s sweet (or savory), rich yet not greasy, enjoyable hot or cold, and easy to carry. ...