Scalded Dough Flatbread

Scalded Dough Flatbread

　　The so-called scalded dough refers to dough that is mixed and used immediately, as opposed to fermented dough, which requires a fermentation process. When making flatbread with fermented dough, you typically mix the dough one day and bake the flatbread the next; whereas with scalded dough, the process is much quicker—you can mix the dough with boiling water and bake the flatbread right away. Flatbread made with fermented dough is usually made at home for family meals and is often baked in larger quantities; scalded dough flatbread, on the other hand, is mostly served to guests and is usually eaten up hot in one go.

　　In the past, when guests came to visit and there was no ready-made food at home, people would quickly scald some dough, add oil to the pan, and fry the dough. After flipping it back and forth, the round flatbread would end up with an irregular shape and a golden, slightly burnt color. This type of flatbread is also called “ragged shirt,” a vivid description of its appearance after cooking. Despite its irregular shape, the flatbread absorbs oil well and has a rich flavor. Adding bitter bean paste or rose jam makes it even more delicious and fragrant. When visiting Kushui, this kind of flatbread is almost the signature staple dish at every farmhouse restaurant and is favored by many.