Savory Breakfast Flatbreads with Meat or Egg Filling

Cooking StepsHow to cook Savory Breakfast Flatbreads with Meat or Egg Filling step by step

Cooking Process

1. 
   Step 1

   Make the dough: In a bowl, combine 350g flour with a pinch of Sichuan pepper salt for a subtle base flavor. Dissolve 2-3g yeast in 280g warm water. Gradually stir the yeast water into the flour with chopsticks until no dry flour remains. Cover with plastic wrap and let it rise. In warm summer weather, it takes about 30 minutes. Once risen, you can refrigerate it overnight and use it the next morning.

2. 
   Step 2

   Prepare the fillings: For the meat filling, mix ground pork with white pepper, Sichuan pepper powder (or 13-spice blend), light and dark soy sauce, chicken bouillon paste, and a drizzle of cooking oil. Refrigerate. Add chopped scallions right before using the next morning. For the egg filling, combine diced green bell pepper, chopped scallions, and beaten eggs with 13-spice blend and salt.

3. 
   Step 3

   Cook the flatbreads: Take the risen dough out and let it sit for a few minutes to come to room temperature. Stir with chopsticks to deflate. Spray a little oil on the dough and on disposable gloves. Pull off a portion of dough, flatten and stretch it thin by hand, then place it in a preheated oiled pan. Fit about 4 flatbreads per pan. Once the bottom sets, use chopsticks to push the wet dough aside to create a well, then spoon in the meat or egg filling. Spray oil on top to prevent drying, cover with a lid, and pan-fry for 3-4 minutes before flipping. Each flatbread takes about 8-9 minutes total. This recipe yields about 7 flatbreads (4 meat, 3 egg) — enough for two meals.