Every bite of Dry-fried Cumin Flatbread tells a story of the people from Northwest China, representing their passion and resilience through the soft texture of the flatbread and the unique aroma of cumin. It is a pride of the Northwest region and a must-try delicacy for every food enthusiast.
Ingredients for Dry-fried Cumin Flatbread:
| Steamed bun | 400g |
| Salt | 5g |
| Garlic leaf | 10g |
| Chili oil | 20g |
| Cumin powder | 5g |
Steps:
1.Prepare the required ingredients, cutting the garlic scapes into small pieces.
2.Let the steamed bread cool and cut it into thick slices.
3.Once everything is prepared, you can start cooking. Heat a tablespoon of cooking oil in a pan. Once hot, reduce the heat and pour out any excess oil. Place the sliced steamed bread directly into the pan, pressing them flat with the pan. Cook over low heat, continuously flipping them until both sides turn golden brown.
4.Sprinkle a little salt and continue frying until both sides are golden.
5.Add chili oil by drizzling it from the sides, being careful not to add too much. Continue frying and now add the garlic scape pieces. Stir-fry until fragrant using low heat. Then add ground cumin and stir-fry on high heat until well mixed.
6.Once the garlic scapes are fragrant, remove from heat and transfer to a serving plate.
Tips:
1.It is recommended to let the flatbread cool before slicing, as it allows for better absorption of flavors.
2.Avoid using high heat and instead cook the flatbread slowly, allowing it to become crispy on the outside while remaining tender on the inside.
When the Dry-fried Cumin Flatbread is ready, a unique aroma immediately fills the air. The fragrance combines the wheaty aroma of the flatbread with the distinctive scent of cumin, instantly whetting one’s appetite. The flatbread boasts a golden, crispy exterior, while the interior remains soft and elastic, providing a delightful texture with each bite.