Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Northern China — particularly Beijing and Hebei
II
Description
Northern Chinese sesame-coated flatbread baked in a clay tandoor or on a flat griddle. The laminated dough uses the same Chinese puff-pastry technique (water dough + oil dough) to create flaky layers, coated in sesame seeds and baked until golden. Eaten as breakfast alone or stuffed with you tiao (the ultimate Northern Chinese breakfast combo), braised pork, or beef.
III
The Thread
—Middle Eastern ka'ak bread (sesame-coated ring bread)
—Turkish simit (sesame ring bread)
—Indian paratha (laminated flatbread, different dough technique)
IV
Flavour Context
Toasty sesame crust, rich flaky layers from the lamination, neutral wheat flavour that takes well to both sweet and savoury accompaniments
Pillars V — VII
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