Pan-Fried Rice and Wheat Flatbread

Name: Pan-Fried Rice and Wheat Flatbread
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2/3 cup rice flour (about 80 grams); 2 2/3 cups all-purpose flour (about 320 grams); 2 eggs; 1 teaspoon instant yeast (about 4 grams); 1 1/2 cups water (about 350 milliliters); 1/2 cup finely chopped carrot; 1/4 cup chopped green onions; as needed Black and white sesame seeds,; [Seasonings]; 1/2 teaspoon salt; 1/4 teaspoon white pepper

凱茜媽咪の廚房 @Kathy_kitchen

When rice flour meets wheat flour, what kind of texture will you get? During the stay-at-home period, I got creative with meals. I had some rice flour left and a 5-kilogram bag of all-purpose flour... With a simple twist, it became our weekend dinner. This chewy, delicious flatbread is so good, you’ll want more with every bite. Wheat flour is mainly made from wheat, and all-purpose flour has about 11% protein. All-purpose flour is versatile and great for making Chinese pastries that are soft yet chewy. Mixing flour with water creates a dough that’s elastic and stretchy, thanks to gluten. Rice flour is made from rice and is also called glutinous rice flour. Pastries made with rice flour are soft and delicate. Some people are allergic to gluten in wheat flour, so they choose gluten-free products. You can use glutinous rice flour or regular rice flour as a gluten-free alternative, which gives a different flavor and texture. This recipe uses a mix of wheat flour and rice flour to reduce gluten and allergens.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

30 minutes

Serves 4 servings

2/3 cuprice flour (about 80 grams)
2 2/3 cupsall-purpose flour (about 320 grams)
2eggs
1 teaspooninstant yeast (about 4 grams)
1 1/2 cupswater (about 350 milliliters)
1/2 cupfinely chopped carrot
1/4 cupchopped green onions
as neededBlack and white sesame seeds,
[Seasonings]
1/2 teaspoonsalt
1/4 teaspoonwhite pepper

Saved

Steps

30 minutes

1

Prepare all the ingredients.
2

Mix the rice flour, all-purpose flour, and instant yeast together.
3

Crack 2 eggs into the flour mixture and stir until well combined.
4

Gradually add water to the flour mixture, stirring until it becomes sticky and thick. Cover with plastic wrap and let it rise at room temperature for 30 minutes.
5

Peel and finely chop the carrot. Wash and chop the green onions.
6

Add the seasonings to the batter and mix well.
7

Combine the carrot and green onions with the batter. Let the mixture rest for 10 minutes.
8

Heat a skillet and lightly oil it. Pour the batter into the pan, sprinkle black and white sesame seeds on top, and drizzle a little water over the batter. Cover with a lid and cook over low heat.
9

After five minutes, remove the lid to check. When the surface is set and the bread has risen, use a spatula to flip it over. Cook until both sides are golden brown and slightly crisp, then transfer to a plate.
10

Use a skillet to cook the fragrant flatbread, then slice and serve.
11

It’s rich, chewy, and very tasty.
12

It’s perfect for breakfast.
13

[Tips]
* Adjust the amount of water based on the flour’s absorbency. Add more or less water as needed to achieve a thick, pourable batter.
* The ratio of rice flour to all-purpose flour in this recipe is 1:4, but you can adjust it to 3:5 (150 grams rice flour, 250 grams all-purpose flour) if you prefer.