Hand-Pulled Flatbread (Shou Zhuabing)
Hand-Pulled Flatbread (Shou Zhuabing) is a home-style breakfast recipe at difficulty 2/5 (Easy), about 1050 kcal. Hand-pulled flatbreads are crispy on the outside and soft on the inside with dis. Ingredients and step-by-step instructions are below, with notes for home cooking.
2 / 5
★★☆☆☆
1050 kcal
Ingredients
- All-purpose flour
- Boiling water
- Cold water
- Cooking oil
- Salt
- Eggs
- Lettuce
- Ham
- Cheddar (or cheese slice)
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Steps
- Place flour in a bowl, add boiling water and stir until it forms a rough dough. Then add cold water and knead into a smooth dough. Cover with a damp cloth and let rest for 20 minutes.
- Divide the dough into portions of about 100 grams each, roll into balls, and roll out into thin rounds.
- Spread oil evenly over the surface and sprinkle with salt. Roll up into a snail/screw shape and let it rest for 10 minutes.
- Roll the dough out again into a thin flatbread with an even thickness.
- Pour a small amount of oil into a hot pan and cook over low heat until golden brown and blistered on both sides.
- Place the cooked flatbread onto a table. Layer on ingredients such as fried egg, lettuce, ham, and a slice of cheese, then roll it up to serve.
Notes
Hand-pulled flatbreads are crispy on the outside and soft on the inside with distinct layers. They are a popular household pastry. The dough uses half-boiling-half-cold water, making the skin flexible and chewy. Paired with eggs and vegetables, it is nutritionally balanced. This recipe is beginner-friendly; from mixing the dough to serving takes about 40 minutes, making it perfect for a busy morning.
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Estimated difficulty: ★★
Estimated calories: 1050 kcal
Calculation:
Determine how many portions you plan to make before starting. One portion is enough for 1-2 people.
Total (per portion):
- Flour: 200g
- Boiling water: 100ml
- Cold water: 50ml
- Cooking oil: 15ml
- Salt: 3g
- Egg: 1 whole
- Lettuce: 30g
- Ham: 30g
- Cheese slice: 1 slice
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- Using a mix of boiling and cold water helps improve the flexibility of the dough skin.
- The resting time for the dough should not be less than 20 minutes, otherwise it will be difficult to roll it thin.
- You can adjust the ingredients according to personal taste; it is recommended to keep the total weight of the toppings under 100g.
- Leftover flatbreads can be stored in the refrigerator for 24 hours; just bring to room temperature and roll out flat before using.
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If you follow this guide and find any issues or areas for improvement in the process, please open an Issue or Pull Request.