Shizi Mo (Stone-Baked Flatbread)
A traditional Shaanxi flatbread baked on hot pebbles, creating a crispy exterior and soft interior with rich wheat aroma and ancient charm.
Ingredients
7 items- Pebbles 500g
- All-purpose flour 500g
- Dry yeast 5g
- Salt 5g
- Warm water 280g
- Cooking oil 20g
- Ground Sichuan pepper leaves 10g
Nutrition
Steps （8 steps）
Wash 500g pebbles under running water, spread them on the bottom of a heavy-bottomed pan. Set aside.
In a bowl, mix 500g flour, 5g yeast, and 5g salt. Gradually add 280g warm water (35°C) while stirring, then add 20g oil. Knead for 10 minutes until smooth and non-sticky. Cover with plastic wrap.
Place the dough in a warm spot (28-30°C), cover with a damp cloth, and let it proof for about 60 minutes until doubled in size and honeycombed inside.
Heat the pan with pebbles over high heat for 10 minutes, stirring occasionally, until the stones slightly smoke and feel scorching 10cm above. Reduce to medium heat.
Punch down the dough, knead briefly, and roll into a log. Cut into 8 pieces. Take one piece, round it, flatten, and roll into a round disc about 15cm diameter and 0.5cm thick. Brush with oil and sprinkle pepper leaves.
Carefully place the disc onto the hot pebbles, immediately cover it with some hot pebbles using a spatula. Cook over medium heat for 3 minutes until the bottom is golden with spots and edges begin to lift.
Push away the top pebbles, flip the flatbread, cover again with hot pebbles, and cook for another 2 minutes over medium heat until both sides are golden and indented with stone marks, and fragrant.
Remove the cooked Shizi Mo with tongs, shake off pebbles, and cool on a rack for 2 minutes. Serve crispy outside and soft inside.
Tips
1. Use unbroken pebbles for safety. 2. Replace pepper leaves with cumin or five-spice if unavailable. 3. For extra crispness, reduce proofing time or omit yeast. 4. Work quickly when flipping to avoid burns.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.