Bing (Chinese Flatbread)
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 55 minutes (includes resting)
Servings: 4 flatbreads
Country of Origin
China (Northern Style)
Description
A fundamental pan-fried staple. This basic Bing is a non-leavened wheat flatbread that hits the perfect balance between a crisp, golden exterior and a slightly chewy, layered interior core. It uses a hot water dough technique to ensure the bread stays soft and pliable after cooking.
Presentation & How It's Eaten
Served warm stacked on a cutting board, often cut into triangular wedges. It is eaten with your hands, frequently used as a wrapper for braised pork belly, stir-fried shredded potatoes, or dipped into chili paste.
Ingredients
250g (2 cups) all-purpose flour
75ml boiling water
60ml cold water
1/2 tsp salt
2 tbsp vegetable oil (divided, for brushing and pan-frying)
Step-by-Step Directions
Scald the Flour: Place the flour and salt into a bowl. Pour the boiling water over half of the flour while stirring rapidly with chopsticks. This cooks the starches. Immediately follow by pouring the cold water over the remaining dry flour, stirring until a cohesive mass forms.
Rest Dough: Knead the shaggy dough into a ball for 2 minutes. It does not need to be perfectly smooth yet. Cover with plastic wrap and let it rest on the counter for 30 minutes to relax the gluten.
Divide and Roll: Knead the rested dough for 1 minute until it becomes soft and satin-smooth. Divide it into 4 equal portions. Roll one portion out on a floured surface into a thin, round 7-inch disc.
Create Internal Layers: Brush a micro-thin layer of vegetable oil over the surface of the disc. Roll the disc tightly into a rope, then wind that rope inward from one end to create a shape like a snail shell. Press the tail end firmly into the bottom.
Final Roll: Flatten the snail coil with your palm, then use a rolling pin to roll it out a second time into a 6-inch flat round disc. Repeat for all pieces.
Pan-Fry: Heat 1 teaspoon of oil in a flat-bottomed skillet over medium heat. Lay a flatbread down. Cover with a lid and cook for 2 minutes until the bottom is golden-brown. Flip, cover again, and cook for another 2 minutes, pressing down on the edges with a spatula until both sides are crisp and puffed.
Cooking Tips
The Dual-Water Method: Using a combination of boiling water and cold water (known as a mixed-water dough) is the secret to a perfect Bing. The boiling water gelatinizes the starches for a tender, melting bite, while the cold water develops just enough gluten to give the flatbread its signature chew.
Nutrition Facts
(Estimated per flatbread)
Calories: ~260 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: ~290mg
Total Carbohydrates: 42g
Dietary Fiber: 1.5g
Sugars: 0.2g
Protein: 6g
Comments