Thousand-Layer Meat Flatbread
Once the flatbread comes out of the pan and is cut open, you can clearly see all the layered folds, with an irresistible aroma wafting out. It reminds me of the meat flatbread my mom used to make for me. This time, after finishing renovating the elders’ house, I’ll definitely make plenty of their favorite foods for my parents. Of course, I absolutely won’t mention anything about the upstairs situation to my mom. A little fly circling the globe—how many times can it really hit a wall? Buzzing away, a few shrill cries, a few sobs...
Ingredients
Steps
Mix the flour with warm water to form a dough and let it rest for about 30 minutes.
Season the ground pork with soy sauce, salt, chopped scallions, minced ginger, five-spice powder, sesame oil, ground pepper, Shaoxing wine, and chopped scallions, then mix well.
Stir the filling in one direction only, and don’t use too much force so the meat doesn’t become overly tight and springy.
Roll the rested dough out into a round sheet.
Use a chef’s knife or spatula to spread the meat filling evenly over the dough.
As shown in the picture, cut the dough into 8 sections, stopping before you reach the center so it is not cut through.
Begin folding each section inwards one by one.
Fold another section inward as shown in the picture.
Fold another section inward as shown in the picture.
Fold another section inward as shown in the picture.
Fold another section inward as shown in the picture.
Fold another section inward as shown in the picture.
Fold the remaining section inward as shown in the picture.
Finally roll it up into a round bundle and let it rest again for 3–5 minutes.
Gently roll the dough bundle out into a flat round cake.
Place the flatbread in a preheated pan brushed with a little oil.
Cover with a lid and cook over low heat for 3–5 minutes.
Flip, cover again, and cook for another 2–4 minutes, then remove from the pan.