Tang Dynasty Lamb Flatbread: One Whole Jin (About 600g) of Lamb in a Single Pie (Easy Recipe)
According to the Tang Yulin (唐語林), a collection of Tang Dynasty anecdotes, there was a type of hu bing that used a full jin (about 600g) of lamb for a single flatbread. With that much meat in one pie, it was definitely a luxury reserved for wealthy households 😆
Ingredients
Dough
- 300g all-purpose flour
- 1 egg
- 2 tbsp sesame oil
- A pinch of sesame seeds
- 2g salt
- 3g yeast
- Water, as needed
Seasoning
- Douchi (fermented black beans), soaked and finely chopped
- Ground Sichuan pepper
- Minced ginger
Filling
- 600g lamb
- Chopped scallions
- Shredded cheese
Instructions
- Roll the dough out into a very thin sheet, about 1mm thick. Spread the filling and seasonings evenly over the dough, then roll it up, shape it into a round, and flatten it into a disc.
- Brush the surface with water and sprinkle sesame seeds on top.
- Bake at 200°C (about 390°F) for 20 minutes, then raise the temperature to 240°C (about 465°F) and bake for another 15 minutes.
