Ingredients

The following ingredients have 8 Servings
  • 500 grams / 17 ounces all-purpose flour (*see conversion to cups)
  • 1 cup boiling water
  • 1/2 cup room temperature water (*see footnote 1)
  • 4 tablespoons peanut oil (or lard or chicken grease)
  • 1 and 1/2 teaspoons salt

Instruction

  • Add flour into a large bowl.
  • Slowly add boiling water and mix the flour with a pair of chopsticks (or a spatula), until water is fully absorbed.
  • Slowly add room temperature water, continuing to mix, until water is fully absorbed and there is no dry flour on the bottom of the bowl.
  • Dust both hands with flour and start to knead the mixture, until dough forms. The dough should be quite sticky and difficult to lift from the bowl.
  • Dust a working surface (or a large cutting board) with flour. Transfer the dough to the working surface and knead for another 5 minutes.
  • Dust the same big bowl with flour and transfer the dough to the bowl. Cover the dough with a wet clean kitchen towel and place a lid on the bowl. Let rest for 1 hour.
  • Dust both hands and the working surface again with flour. Transfer the dough to the working surface.
  • Knead the dough for another 3 minutes, until the texture becomes smooth.
  • Divide the dough in half. Divide each half further into 4 equal pieces (*see footnote 2). Transfer half of the dough into the bowl and cover with the wet kitchen towel, to keep it from drying out.
  • Work on the dough pieces one at a time. Use a rolling pin to roll the dough into a thin rectangular sheet, about the thickness of a dollar coin. Lift up the thin sheet once in the middle of rolling, to prevent the dough from sticking to the working surface.
  • Brush a thin layer of oil on the dough. Evenly spread salt on top.
  • Fold the dough accordion-style back and forth, until the dough becomes a long strip. Flip the dough to let it stand, oiled side up. Tug and roll the dough from one end like a swirl, until it’s shaped like a snail shell. Set aside.
  • Continue to work on the rest of the dough pieces in the same way.
  • Heat a tablespoon of oil in a nonstick skillet over medium heat until warm.
  • Press the dough until it’s shaped like a disk, about 0.6mm (1/5 inch) thick.
  • Place the dough in the skillet. Grill each side for about 2 minutes, until both sides turns golden brown. If the skillet starts to get too hot, turn to low heat. Transfer the bing bread to a plate. (*see footnote 3) Continue to press and cook the rest dough pieces.
  • Serve warm as a side.