Chinese pancakes.

for 6 flatbreads.

180 grams of flour
a pinch of salt (traditionally done without it)
125 ml boiling water
sesame oil (again, if you move away from the “letter of the law”, then it is quite possible to replace it with any vegetable oil or olive oil).

For filling

We take greens (traditionally - green onions, specifically the green part of it, otherwise the white one, as it is harder, can break through the flatbread when rolled out), I have cilantro with dill and oregano (you can also put jusai, sesame seeds, spinach, etc.). .. why not!)
vegetable oil for frying and a little (about a full pinch) of coarse sea salt.

Preparing the dough

Sift the flour into a bowl, add a little salt, mix and, pouring boiling water into the flour, begin to knead the dough with a wooden spatula. As soon as the dough (more precisely, at this moment - only dough flakes) has cooled a little, we begin to knead it with our hands on the table. The process of kneading dough in real time takes no more than 3-4 minutes. Like any choux pastry, it is very easy to process and does not stick to your hands or to the table at all. Our main task at this stage is to collect it (the dough) into a ball, mixing in everything that we put there, wrap it in film and put it in the refrigerator for 20-30 minutes... That's it! The dough is ready.

Preparing the filling

While the dough is settling, spend a couple more minutes preparing the filling. Finely chop the greens and add salt. Great! Is it true? The filling is ready too!

Making flatbreads

Roll out the rested dough into a sausage and divide it into 6 equal (as it seems to us) parts.
Roll out the dough thinner, coat it with oil, sprinkle with filling (salt and herbs) and roll into a tube. It is advisable to roll it up so that there is less air inside.
We roll the rolled tube into a snail shape, tuck the free edge inward, press it slightly with the palm of our hand and vigorously roll the snail into a flat cake.
Before frying, we, of course, try to remove as much excess flour as possible.
Fry the tortillas in heated vegetable oil on both sides until cooked and, therefore, a beautiful golden color. Excess oil can be removed with a paper towel.
Serving these flatbreads with some broth is very nice. And just with meat and vegetable salad... just a holiday, no less. It’s also great with cottage cheese... unleavened... when the coarse sea salt in the flatbreads crunches a little and mixes with the neutral taste of the cottage cheese. Well, I highly recommend it! Try it! Enjoy your meal!

Buttery Uzbek flatbreads without yeast.

Ingredients

Flour - 1 kg
butter or margarine (animal fat) - 200 g
baking powder - 2 tsp.
salt - 2 tsp.
milk - 500 ml
sesame
yolk for lubrication

Preparation

Sift flour, baking powder and salt.

Add milk, soft butter and knead the dough. For me, it turned out that it is better to knead it by hand.

Divide the dough into equal parts, in my case, into two. Grease with vegetable oil, cover and let stand for 15 minutes.

Then flatten each piece of dough in the center and use your fist to press out the middle so that it becomes flat, while the edges of the cake should remain thick. You need to help yourself with the knuckles of your index fingers.

Then you need to prick the middle with a chekich, a special device for pricking flat cakes. I don’t have such a device, I pricked it with a fork and then squeezed out the flowers with the bottom of a small glass. You can also decorate the thick edges using the pinching method.....

Grease the flatbreads with yolk and sprinkle with sesame or nigella, even poppy seeds.

Bake in a well-heated oven for 15-20 minutes, at 200 degrees. It may take you faster or longer, depending on your oven. Best served fresh with a bowl of hot tea.

Series of messages "

Cong Yubin is a traditional Chinese dish. Essentially these are thin flaky flatbreads stuffed with green onions. A simple, but very soulful and tasty dish.

When I first came across the recipe for these flatbreads, I was skeptical. They are literally prepared from water and flour, and seasonings are just a drop of oil and a pinch of onion and spices. The composition is so modest that I was even surprised - the dish has a lot of rave reviews and a whole army of fans!

I couldn’t pass up this recipe, and after tasting the flatbreads, I fell in love with them! Lenten, simple in composition and preparation, tsun yubin flatbreads are aromatic and very tasty. The texture of the flatbreads resembles puff pastry - tender on the inside, with many layers and a delicious crispy crust on the outside. The perfect combination of tenderness and character!

Now I’m just sure that the recipe for Chinese flatbreads “tsun yubin” should be in the arsenal of every housewife! Simple, easy to prepare, they will be an excellent brunch or light snack during the day, adding variety to the Lenten menu. Try it!

Prepare your ingredients.

Sift the flour into a bowl and make a well in the center. Dissolve salt in hot water and pour into flour. Add an extra 20ml water if you prefer the scones to be softer.

Mix flour with water. Wait a few minutes for the dough to cool to a comfortable temperature for your hands.

Knead into a smooth dough. Knead the dough for 2-3 minutes, then cover with a cloth and leave to rest for 20-30 minutes. When the dough has settled, knead it for another 2-3 minutes.

Pinch off a piece of dough the size of a ping pong ball and roll out on a floured surface.

Brush the surface of the dough with vegetable oil and sprinkle with a pinch of salt. Add a few pinches of green onions and seasoning "".

If Five Spice seasoning is not available, you can use another aromatic spice blend to taste. I once even added Korean seasoning for carrots; the taste, of course, wasn’t authentic, but it was still delicious.

Roll the dough into a roll. The larger the diameter of the circle you get and the thinner the dough is rolled out, the more thin layers you will get in the finished flatbread.

Roll the roll into a “snail”.

Press the resulting “snail” and roll it out thinly.

Fry the flatbread in a preheated frying pan on both sides until golden brown.

Cut the fried flatbreads into small pieces - triangles.

Sprinkle the pieces with chopped green onions and add a pinch of sesame seeds or a few drops of sesame oil if desired.

Chinese green onion cakes “tsun yubin” are ready! Serve the flatbreads hot with sauce to taste.

I really love all kinds of flatbreads, homemade quick baked goods. I once came across Chinese flatbreads with herbs and onions in a magazine; the recipe really surprised me. I tried to cook them, and I will tell you that they taste very close to Turkish or Abkhazian cuisine. They are extremely simple and easy to prepare. The taste is amazing. They should be served not just with sour cream, but with sour cream sauce. The sauce consists of sour cream, a teaspoon of hot white horseradish, a pinch of salt and you can add a little spice. I didn't use any spices. You can do as you please.

Flatbread with Chinese herbs step by step photo recipe

In addition to the fact that flatbreads with herbs are very easy to prepare in a frying pan, there is also a difference in how exactly you fry them. The recipe says that you can fry them in a dry frying pan or with the addition of vegetable oil. But it is precisely this moment that makes them completely different. In the case of adding oil, the roasting becomes more uniform, and the puff pastry does not come out dry like pita bread. Fried in a dry frying pan are also tasty, but the taste is a little different.

As an experiment, I tried to serve these flatbreads with mustard sauce, consisting of mild mustard, orange zest, a little granulated sugar, salt and a couple of spoons of orange juice. This sauce with flatbreads goes well with meat dishes. The sour cream sauce makes the scones stand on their own. No additional dishes are required.
Chinese choux pastry with green onions can be served without sauce. They are a great substitute for bread. Very tasty with first courses.

how to cook flatbreads with onions and garlic in a frying pan

Ingredients:

• wheat flour - 2 cups,
• salt - 1 teaspoon,
• boiling water - 0.5 cups,
• vegetable oil for dough - 2 tbsp. spoons,
• vegetable oil for frying - as needed,
• greens: onion, parsley, dill, fennel and garlic - to taste.

Cooking process:

To prepare the herb flatbreads, take a deep bowl. Sift wheat flour into it. There is no baking powder or soda in the recipe. To prevent the dough from turning out like a paste, I make sure to sift the flour and roll out the cakes themselves very thin.

Add salt to the sifted flour and stir. I use extra salt (finely ground). This is the perfect type of salt. It quickly dissolves in the dough, while the finished dough does not tear from grains of salt.

Pour in boiling water. Knead the dough. You need to knead the choux pastry using a submersible mixer or simply using a tablespoon or fork. The dough is very hot. Be careful and stay safe. After it has absorbed all the moisture, add a couple of tablespoons of vegetable oil and knead the dough again. It will be loose and heterogeneous. Cover the dough with a towel and let cool for 20 minutes. Then, gather the custard mixture into a ball and knead with your hands.

We will get this warm, soft ball of dough.

Chop the greens. Ideally, use only onions and a clove of garlic. For myself, I also put other available greens in parallel. It will be delicious with fennel, parsley, dill and even any basil. Squeeze the garlic through a press and chop the greens.

Divide the total dough into 6 parts. Roll each one into a ball.

Place five balls of dough back into the bowl and leave one on the work surface. Roll it into a thin sausage and flatten it. I did not sprinkle the surface for working with dough with flour. My dough didn't stick to the board at all. There was no need for additional flour.

Place a mixture of chopped greens in the middle of a long rectangle.

Connect the opposite edges. Let's get this sausage.

Roll the dough into a snail shape, rolling the dough from one edge, from center to edge. Now, using your fingers (without using a rolling pin), from the center to the edge, using patting movements, level the dough into a flat layer (pancake). Try not to tear it.

We will get 6 pancakes like this.

Heat the frying pan. Now, with or without oil, fry the tortillas on both sides for 1.5-2 minutes on each side.

How to serve Chinese flatbreads? Place a gravy boat with sauce in the center of the dish. Cut the flatbreads into triangles and place them around the gravy boat. This is how the dish should be served to the table.

Try it, experiment. I wish you good recipes and practical advice on proper preparation of dishes.

We try our best for you, and look forward to comments and photo reports about your culinary exploits. Always yours - Varvara Sergeevna!

Tsun Yubin, or Chinese flatbreads with green onions, is the most popular street fast food dish in China, which can be tasted not only on the street, but also in restaurants, at all levels - from an eatery in Beijing hutongs to a reputable establishment. These fried Chinese onion cakes are eaten both as a separate dish and instead of bread with various dishes. Starting from salads and cold appetizers to soups. If you have not been to China and are going there for the first time, then take note that you will never find bread on the menu of a Chinese restaurant. You will be offered two options for replacing bread - either these onion cakes, or mantou (fresh steamed dumplings). Green onion flatbreads are aromatic and have a salty taste. In addition to onions, dill and sesame are sometimes added to such pancakes. If the cake is large (about 30 cm in diameter), it is cut into 8 segments, and if it is small (15 cm in diameter), then into 4 segments. Cong Yubin is eaten with soy sauce, chili sauce or other sauces. Flatbreads go great with omelettes.
There is a legend according to which Marco Polo, upon returning to Italy, wanted to taste the onion pancakes he liked in the Celestial Empire, asked a chef he knew from Naples to prepare these pancakes for him according to his description. After half a day of unsuccessful attempts, the cook gave up and put the toppings on top of the flatbread - they say, this is how Italian pizza was born. But this is just a legend; according to another version, pizza was known 250 years before the birth of Marco Polo.
Chinese flatbreads made from unleavened dough, which in turn is made from wheat flour. Usually the dough is made choux, i.e. with boiling water, less often - with cold water. Roll out the finished dough into a very thin pancake - the thinner the rolled dough sheet, the more layers there will be in the finished cake. The rolled out canvas is greased with rendered lard (vegetable oil is quite suitable instead), then sprinkled with green onion rings and rolled into a tight roll, preferably without air bubbles. The resulting sausage is rolled into a spiral (snail). The “snail” is flattened and baked over low heat with a small amount of butter until golden brown. Or, as an option, the “snail” is rolled out again into a thin pancake, then folded into several layers, shaped into a square or round shape and baked.

INGREDIENTS:
wheat flour - 300 g,
water (boiling)* - 150 ml,
rendered lard (orrendered chicken fat , or salad oil) - 1 tbsp. l.,
green onions - 2-3 arrows,
ground black pepper - ½ tsp,
salt - ½ tsp.
*water can be at room temperature, or some hot, some cold.

In a container of suitable volume, mix the sifted wheat flour and salt. Pour the mixture with hot water, mix the flour and water with chopsticks (or whatever is more convenient for you, but not with your hands).
There is no need to try to make the dough right away - let it sit for about five minutes (at the same time it will cool down). Then you need to knead the dough until smooth. Set it aside and cover with film to prevent it from drying out. Let it “rest” for 20-30 minutes. The result will be a cool, smooth, homogeneous dough that will not stick to your hands, the table, or the rolling pin.

While the dough is "resting", let's make the filling - cut the green onions into rings, put them in a container of suitable volume, add salt, ground black pepper and melted pork fat (or vegetable oil). Mix and set aside.

Knead the dough again, divide the bun into two parts, roll one part into a thin pancake, and cover the second with film so that it does not dry out. Spread the resulting pancake with a thin layer of melted lard and add some green onion rings.

Then you need to roll the filled pancake into a roll and try to leave as little air as possible between the layers of dough.

Roll the resulting roll into a snail shape and secure the tip of the roll so that the oil does not leak out. Cover with film and let stand for 3 - 5 minutes.

Carefully flatten the “snail” into a pancake, while (mentioned above about moderation in lubrication with melted lard and possible air bubbles) try to ensure that the layers of the resulting cake do not burst. It's okay if they burst. It will not affect the taste.

Chinese flatbreads with green onions (tsun yubin) are considered an incredibly popular dish in the Middle Kingdom. They are prepared everywhere: in restaurants, on the street, at home.

You will never find bread in food service outlets in China. Restaurants usually offer fried pampushki made from unleavened dough or Chinese flatbreads with green onions. They are very aromatic and slightly salty in taste. In addition to green onions, other ingredients can be added: boiled egg, sesame seeds, fresh dill.

Cooking features

Flatbreads are made from wheat flour. The dough is most often choux, yeast-free, but you can also use cold water. It is believed that the more layers there are in Chinese green onion flatbread, the tastier it is.

The preparation method is as follows: roll out a very thin layer of dough, grease it with a small layer. If desired, you can use sunflower oil.

List of required products

• 320 g wheat flour;
• salt;
• 160 ml boiling water;
• 3 - 4 green onions;
• a tablespoon of rendered lard;
• ground black pepper.

Description of the recipe for Chinese spring onion cake

In a large bowl, mix flour and a pinch of salt. First sift the flour. Pour in boiling water gradually (you can use a mixture of cold and hot water). The Chinese use wooden sticks for mixing, but you can also use a regular fork, spoon, etc.

When the dough has cooled slightly, transfer it to a cutting surface and knead it with your hands. Then wrap the lump of dough in cling film and put it in the refrigerator for 20 minutes. The end result is the perfect dough for Chinese scallion and egg flatbread. It will not stick to your hands or rolling pin, it will become pliable and tender. If it is still a little sticky, add a little flour, but only a little, otherwise the cakes will burn.

While the dough is resting, start preparing the filling. Place finely chopped green onions in a container, add ground pepper and melted fat. Mix thoroughly.

Roll out the dough into a large but very thin pancake. Cover it generously with green filling and roll it into a sausage. We turn the sausage (roll) into a “snail”, which we then roll out and turn into a Chinese flatbread with green onions. The thinner the cake, the faster it will cook and the tastier the crust will be.

Fry the flatbreads in a wok or regular frying pan with high sides and plenty of vegetable oil. Some people prefer to bring the dish to a crispy golden brown crust, but according to the traditional Chinese recipe, the flatbread should be soft and only slightly crunchy. Place the finished ones on paper towels to remove excess fat. Serve hot, cut into small pieces.

If you don't have a large frying pan, you can make small ones with green onions. They will be similar to the pancakes we are used to. In this case, after the flatbread sprinkled with herbs is rolled into a roll, there is no need to form a “snail”, but simply cut into pieces. Roll each of them into a thin pancake and fry. Such cakes then do not have to be divided into portions.

Filling options for Chinese flatbreads

These flatbreads are traditionally prepared with green onions. But other ingredients can also be used. Believe me, the taste of the dish only benefits from this.

• green onions;
• egg and onion;
• chopped meat;
• Chinese cabbage, ginger root, garlic, sesame seeds;
• cabbage, boiled egg, soy sauce;
• garlic, finely grated ginger root, soy sauce, cabbage;
• minced chicken, oyster oil, soy sauce, green onions, grated ginger, garlic.

Sweet and sour sauce

Any sauce is suitable for Chinese pancakes with green onions, but homemade sweet and sour sauce will make them especially tasty. The recipe is very simple and the ingredients are readily available.

• 60 ml water;
• 170 g sugar;
• a tablespoon of chopped garlic;
• hot red pepper (you can use fresh or dried pod);
• 80 ml rice vinegar;
• spoon of tomato paste;
• a pinch of salt.

Mix sugar, vinegar, salt and water. Bring to a boil over medium heat, stirring continuously, add hot chili. A minute later - garlic. Mix. Add tomato paste and a little starch (to achieve the consistency of thick sour cream. Turn off the heat, let the sauce cool. The incredibly tasty spicy sauce for lean baking is ready.