Chang’an Guokui

Chang’an Guokui

　　　Ingredients: 500g flour, 7.5g dry yeast (1.5 tsp), 1/4 tsp five-spice powder, slightly more than 1 tsp salt, 1 tbsp sesame seeds, 300ml warm water.

　　Directions: 1. Mix the dry yeast with warm water (about 40°C) until well combined, then let it sit for ten minutes;

　　2. Knead the dough using the yeast mixture, add the five-spice powder and salt, mix well, and let it rise in a warm place (around 30°C);

　　3. After about 2 hours, when the dough has doubled in size, add the sesame seeds and knead until smooth;

　　4. Roll the kneaded dough into a round flatbread slightly smaller than your pan;

　　5. Brush a thin layer of oil in the pan, heat it over high heat, then place the flatbread in the pan and reduce the heat to low;

　　6. To prevent the flatbread from puffing up, poke several holes in it with chopsticks;

　　7. Cover with a lid and cook until both sides are golden brown; the flatbread is done when the chopsticks can be inserted and removed cleanly.

　　8. Cut the cooked Guokui into pieces; it can be eaten as is or stuffed with various vegetables or chili sauce.

　　Notes: 1. The amount of dry yeast can range between 5g to 10g, and can be adjusted based on the season, temperature, and how long the yeast has been stored. If the yeast has been stored for over a year, you may need to increase the amount slightly. In winter or when temperatures are low, also consider increasing the yeast amount.

　　2. Rising time also varies with the season. A good rule of thumb: the dough should roughly double in size, and when pulled apart, show even honeycomb-like holes indicating it’s properly risen.

　　3. The amount of water used affects the softness of the dough. For a slightly firmer flatbread, use 250ml of water; if you prefer it softer, especially for elderly family members, around 300ml of water is more suitable.

　　4. Water temperature should ideally be between 35–40°C — warm enough that it feels slightly hot to the touch. In summer, slightly cooler water is fine.

　　5. Why start with high heat? If you put the flatbread in a cold pan, the crust will turn out thicker and the texture less desirable.

　　6. Remember to flip the flatbread during cooking.