Shaanxi Guokui (Flatbread)

Ingredients

• All-purpose flour 500g
• Warm water 250ml
• Salt 1 teaspoon
• Vegetable oil 3 tablespoons
• Sichuan peppercorn powder 1 teaspoon (for the filling)
• Minced scallions 50g (for the filling)
• Five-spice powder 1/2 teaspoon (for the filling)

Cooking Steps

1. 1. Dissolve the salt in warm water. Gradually add to the flour, mixing to form a rough dough.
2. 2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
3. 3. Meanwhile, mix the filling: combine oil, Sichuan peppercorn powder, five-spice powder, minced scallions, and a pinch of salt.
4. 4. Divide the dough into 4 equal portions. Roll each into a large thin circle about 2mm thick.
5. 5. Brush the filling mixture evenly over each circle, then roll up tightly into a log.
6. 6. Coil the log into a spiral shape, tucking the end underneath. Flatten gently with your palm.
7. 7. Heat a dry cast-iron pan over medium-low heat. Place the guokui in the pan.
8. 8. Cook for 3-4 minutes per side until golden brown with charred spots. Press down occasionally for even cooking.
9. 9. Remove from pan, let cool briefly, then cut into wedges and serve warm.

Cultural Tips

Guokui (pot helmet bread) is one of the most famous breads from Shaanxi province. Its name comes from its resemblance to an ancient soldier's helmet. This thick, crispy flatbread can be eaten plain, split open and filled with meat, or torn into pieces and dipped in soup. It is a perfect example of Shaanxi's wheat-based culinary tradition and has been a staple food for centuries.