Pepper Salt Guo Kui (Sichuan Flatbread)
A crispy and soft Chinese flatbread bursting with aromatic pepper and salt. Pan-fried to golden crunchiness, each layer is savory and irresistible.
Ingredients
12 items- All-purpose flour 300g
- Warm water 180ml
- Active dry yeast 3g
- Sugar 5g
- Salt 3g
- Cooking oil 15ml
- Sichuan pepper powder 2 tsp
- Salt (for filling) 1 tsp
- All-purpose flour (for oil paste) 30g
- Hot oil (for oil paste) 30ml
- White sesame seeds 20g
- Scallions (optional) 10g
Nutrition
Steps （6 steps）
In a large bowl, combine 300g sifted flour, 3g yeast and 5g sugar. Gradually add 180ml warm water (40°C), stir into a shaggy dough, then knead into a smooth dough. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled in size and honeycombed inside.
In a small bowl, put 30g flour and pour 30ml hot oil (70% hot). Quickly stir into a smooth oil paste. Set aside.
In another small bowl, mix 2 tsp Sichuan pepper powder and 1 tsp salt to make the filling.
On a floured surface, take the dough and roll it into a 0.5cm thick rectangle. Spread evenly with oil paste, sprinkle with pepper-salt filling. Roll tightly from one end into a log and cut into 8 equal pieces.
Stand each piece upright, press down with your palm into a flat disc. Brush surface with water, dip in white sesame seeds, and press lightly.
Heat a little oil in a non-stick pan over medium-low heat. Place the flatbreads in, cover, and cook for 5 minutes. Flip and cook another 5 minutes until golden and crispy on both sides. Press the side – if it springs back quickly, it's done.
Tips
Fermentation time depends on room temperature; in winter, place in a warm spot or extend time. Cook over medium-low heat; covering helps cook through. These flatbreads are great as a main or snack, perfect with porridge or soy milk.
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