Chinese Pan Bread Recipes

CHINESE PAN BREAD

Steps:

• mix the flour and water together. knead it into a dough.
• combine the oil,green onion, and salt, and add to the dough
• knead it all together, and shape the dough into a long rectangular shape. twist it, knead, twist it, knead. [
• section the dough into 3-4sections (or more..depending on size)
• roll the dough to .5inches or less thickness.
• pan fry them.

JACQUES PEPIN'S FLATBREAD

Steps:

• Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients.
• Heat a non-stick 10" skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough.
• Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.)
• Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread. Cover the pan with a lid and cook 8-10 minutes. Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning. You want good color, but not charcoal! Adjust the temperature accordingly.
• After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
• It tastes best if eaten while warm.

PAN-FRIED SCALLION & CHIVE BREAD (CHONG YU BING)

Steps:

• Combine oil and chili oil in a small dish and set aside. Combine scallions, cilantro and chives in another bowl and set aside.
• Combine flour and baking powder in the bowl of a mixer fitted with the flat paddle. With machine running on low speed, add hot and cold water in quick succession. Stop machine as soon as dough comes together in a soft ball. If it's very tacky and sticky, add a bit more flour.
• Turn dough out onto a lightly floured board. Cover with plastic wrap and let rest 15 minutes. (If the dough has been made in a food processor, let rest 40 minutes.) Roll gently into a smooth log. Cut evenly into 4 pieces, then put each piece, cut side down, on the lightly floured board. Cover with plastic wrap.
• Working with a piece at a time, shape dough by rolling into a thin, even circle about 7 ½ inches in diameter. Brush top with a generous film of the oil mixture, then sprinkle evenly with a rounded ¼ teaspoon salt. Heap dough with 2/3 cup of reserved greens, then spread evenly over top. Roll up dough into a fat cylinder - it doesn't need to be too tight. Grasp one end of the dough and wind other end around it in a tight spiral. Tuck tail end underneath and press lightly with your hand to flatten. Gently roll out into a 6-inch circle. Put aside on a freshly floured spot, then repeat with remaining dough.
• Cook breads immediately to prevent a soggy texture. Heat an 8- to 10-inch heavy skillet over high heat until a bead of water evaporates on contact. Add enough oil to glaze bottom by 1/8 inch, swirling to coat; reduce heat to moderate. When oil is hot enough to foam a pinch of flour, add first bread to pan. Cook until bottom is golden and a bit crusty, 3 to 4 minutes. Adjust heat so bread doesn't scorch. Flip and fry until golden, about 3 minutes longer. Remove to paper towel-lined plate. Repeat process with oil and remaining dough.
• Serve breads fresh from skillet, each cut into fourths. Or let cool and hold at room temperature up to 8 hours. Reheat in 350°F oven until hot, about 5 minutes.