Large Oil Spiral

Large Oil Spiral

　　A popular folk snack from the Guanzhong region. It gets its name from the spiral pattern on the surface of the dough.

　　The method involves pouring flour into a basin, first crumbling fermented dough and mixing it with the flour, then adding alkaline water to form dough crumbs. Gradually add warm water and knead into a dough. Knead the dough repeatedly, then roll it out into a sheet, spread rapeseed oil on it, and take some more flour, mix it with rapeseed oil to make a crispy dough. Spread the crispy dough on top, then sprinkle with refined salt and five-spice powder. Lift the dough sheet from the right side with both hands, gather it together, and roll it leftward while pulling it slightly. Roll up about two-thirds of the dough sheet, support the rolled portion with your right hand, and pull up the remaining third with your left hand, stretch it, and roll it into a tower shape. Then flip it so the pointed end is facing down, press it into a round shape with both palms, then roll it into a round flatbread to form the oil spiral dough. Heat a three-tiered griddle with charcoal, and bake the bread on both sides until done. It has a golden, shiny color, a crispy crust, and a soft interior, making it suitable as a staple food.