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Chinese Griddle Bread

Serves 4 to 6 Bread vegan, Breads & Pastry

Chinese Griddle Bread

Chinese Griddle Bread, or "shao bing," finds its roots in the everyday kitchens of northern China, where it is a comforting staple. Traditionally enjoyed at breakfast or as a snack, it is a homemade specialty that transcends generations. Unlike the more commercial versions, this recipe reflects the authentic touch of a family kitchen, where each ingredient is measured by feel and experience rather than precision.

The bread achieves a perfect balance of chewy and crispy textures, with a gentle, salty note that enhances its natural flavors. The generous use of oil creates a golden crust that is both inviting and satisfying, while the simplicity of flour and water keeps the focus on its hearty essence. This is a bread meant to be torn and shared, embodying the essence of communal dining without any pretense.

Ingredients

  • 400 gflour
  • 200 mlwater
  • 1 tbspoil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g of flour and 1 tsp of fine sea salt. Gradually add 200 ml of water while stirring with a wooden spoon or your hand until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should feel slightly tacky but not sticky to the touch.
  2. Once the dough is smooth, shape it into a ball and place it back in the bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. The dough is ready when you press it lightly with a finger and the indentation remains.
  3. After the dough has risen, gently punch it down to release any air bubbles. Transfer it back onto the floured surface and divide it into 4 equal portions. Roll each portion into a ball and then flatten it into a disc about 1 cm thick using your hands or a rolling pin.
  4. Preheat your oven to 200°C (392°F) and place a heavy skillet or griddle pan on the stove over medium-high heat. Add 1 tbsp of oil to the pan, swirling to coat the surface evenly. Once the oil is shimmering, carefully place the dough discs into the pan, ensuring they do not overlap.
  5. Cook the bread for about 2-3 minutes on each side, or until they develop a golden-brown crust with some charred spots. The bread should puff slightly and feel firm to the touch. Transfer the cooked bread to a baking sheet and place it in the preheated oven for an additional 5 minutes to ensure the inside is fully cooked.
  6. Remove the bread from the oven and place it on a wire rack to cool slightly. This allows the crumb to set and prevents the bread from becoming soggy. The bread should feel light and airy when gently squeezed.
  7. Serve the Chinese Griddle Bread warm, tearing it into pieces to share at the table. Its soft interior and crispy exterior make it a perfect accompaniment to any meal.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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