Dried Grain Flatbread

Dried Grain Flatbread

　　Dried Grain Flatbread

　　Flour is mixed with an appropriate amount of edible alkali and stirred with cold water, then allowed to ferment. After fermentation, more dry flour and an alkali-water mixture are added to form a dough-like mass. A suitable amount of flaxseed oil and fenugreek powder are added, and the mixture is repeatedly pressed using a clean wooden lever, with a small amount of dry flour added gradually during the process. Once evenly kneaded and pressed, the dough is divided into equal portions, rolled into round flatbreads, and sprinkled with a mixture of flaxseed oil and fenugreek powder in the center of one side. When placing the bread in the pan, the side without the fenugreek powder is placed face down, and the pan is not covered. Once the surface of the flatbread turns slightly yellow, it is taken out, flipped, and returned to the pan. It is then covered and cooked for 15 minutes until done. It is said that this flatbread originated in the Qing Dynasty and became widely known for its rich wheat aroma and soft, flaky texture.