Chinese flatbread with dried Vegetable Recipes and bacon recipe
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Total: 16 min Diners: 6
Today is celebrated theWorld Bread Day and in Spain is no exception, so we bring you a recipe so you can make a delicious homemade bread with very little work.
I first tried these thin flatbread cakes, stuffed with dried Vegetable Recipes, seaweed, bacon, sometimes minced meat, sometimes just chives, in a restaurant in Usera several years ago.
The reality is that I tried to find more information about them on the internet but I have not managed to find a canonical recipe that comes close to what I eat when I go to those authentic restaurants in the south of Madrid, within the Asian ghetto of the capital so I got at home one day to test until I got something that resembled what I remembered.
I asked some Chinese people, but their Spanish is so limited that I was not able to understand them. I did pick up that they use dried mustard greens, sometimes seaweed, and also other dried Vegetable Recipes as could be some mushrooms. Watch out because it has nothing to do with scallion pancakes that might look like an Indian paratha, we could equate it more like a stuffed naan bread.
Nutritional properties of bread
According to the Spanish Nutrition Foundation “is rich in complex carbohydrates (starch), low in fat (1 g per 100 g) and provides protein from wheat grain, vitamins and minerals. In wheat, the most representative protein is gluten, which gives the flour the characteristic of being bakable. It is a source of minerals such as selenium and zinc.
The richness in these nutritional substances depends on the degree of extraction of the flour and whether the bread dough has been enriched in these substances during the production process.
Bearing in mind its nutritional value, bread should constitute an important part of the diet, trying to be present in practically every meal, from breakfast to dinner. The fact of not consuming it on a regular basis contributes to an important imbalance in the caloric profile of the diet. It would increase the percentage of total calories coming from foods rich in fats or proteins, distancing us considerably from the recommendations regarding a balanced diet, in which about 55% of the total calories in the diet should come from carbohydrates, 15% from proteins and the remaining 30-35% from fats. To the extent that bread consumption is reduced, it is necessary to increase the intake of other foods rich in carbohydrates in order not to significantly unbalance the diet. Therefore, bread should be a regular part of everyone’s diet.
Only those with celiac disease or gluten intolerance (protein present in wheat grain and other cereals such as rye, barley and oats), should replace it with corn bread, gluten-free.”
How to make Chinese flatbread
.Preparing the dough is relatively simple, you have to knead well and let it ferment so that the dough doubles in volume, then divide it into 6 small balls that will form each of the flatbreads and fill them before putting them on the griddle, being careful not to disassemble. We will need a consistent bread dough, not too soft, to be able to handle it well.
Ingredients
. Flour, 300 g Warm water, 200 ml Salt, 7 g Mild olive oil, 2 tablespoons Dry baker’s yeast, 3 g
For the filling
. Dried mustard greens, 30 g Dried wakame seaweed, 20 g Chopped Chinese onion (or green onions), 6 u Chopped bacon, 60 g Sesame oil, 1/2 teaspoon
Step 1
Step 2
Step 3Step 1
The first thing to do is to prepare the bread dough as it will have to ferment for at least 2 hours, until it doubles in volume. To do this, mix in a bowl or in a mixer all the ingredients of the preparation, thoroughly until it is a soft and manageable dough that does not stick to your hands, and let it ferment, in an oiled bowl, covered with a film (or with the trick of the shower cap), until it doubles the volume away from drafts. The warmer it is, the less time it will take but remember that it can never rise above 35ºC and the bread is always interested in slow fermentations.
Step 2
Meanwhile, chop the spring onion very finely on one side. On the other side hydrate the dried mustard leaves and also sauté the chopped bacon over high heat with the dried seaweed and sesame oil. Mix with the spring onion and the hydrated mustard, previously very well drained. This will be our stuffing.
Step 3
When the dough has risen, divide it into 6 balls and roll each one out slightly with a rolling pin. Put in the center 1/6 of the filling and close making a ball. Flatten each of the balls with the rolling pin to form a disk as perfect as possible.
Step 4
The last thing to do is to toast the flatbreads in a frying pan, preferably iron, with a little oil. So that it browns on both sides and the dough cooks completely. Always serve piping hot for an optimal result.
Tricks and Tips
We can freeze these breads already cooked and then give them a final touch again in the pan, just as if we refrigerated them for a couple of days. We could even finish them in the oven.
