Hard dough flatbread

Hard dough flatbread

　　Hard dough flatbread is a specialty snack of Ningxia. It is made with two jin of leavened dough and ten jin of dry flour, mixed with warm water, alkaline, and flaxseed oil to form a stiff dough. The dough is shaped using wooden molds into small, one-liang (50g) bowl-shaped pancakes, which are then placed on a stove and dried over low heat before being flipped and baked until cooked. These flatbreads are delicately shaped and small in size, snow-white rather than yellowed, and can be stored for long periods without molding, losing flavor, or becoming hard. They are crispy, sweet, and fragrant with a rich wheat flavor, chewy yet easy to digest, and do not fall apart when soaked in soup. They are widely renowned across the northwest region.