Thick Stuffed Griddle Flatbread 壮馍

Thick Stuffed Griddle Flatbread (壮馍) is a round, filled bread associated with Puyang (濮阳). China Daily (中国日报) journalist Shi Baoyin (史宝银) described a version made by Puyang-born Zhou Yongjie (周永杰), whose shop he visited in Zhengzhou (郑州) in 2018.

Flour, filling and a flat pan

Zhou described a wrapper of refined wheat flour, usually filled with fresh lamb, though pork versions are also made. The filling includes mung-bean starch sheets, scallion, ginger, vegetables and sesame oil. It cooks in a specially made flat iron pan. Zhou put the usual finished diameter at about thirty centimetres.

A substantial wedge

The flatbread Shi ate was cut into triangular portions around four centimetres thick. He described a golden surface, a thin crust around plentiful filling, and a strong savoury aroma. Its exterior was crisp while the inside remained tender; the meat tasted fresh without a strong mutton smell, and the bread was oily without seeming greasy.