Pan-baked Bread

Loh Paeng

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

This recipe is inspired by the rustic street foods of northern China. It reflects a very casual style of cooking where bread dough is simply slapped on a hot pan to cook. Though the bread is unevenly charred at parts, it is fragrant.


Lamb 200 g, diced by hand
Coriander (cilantro) 1 sprig, diced
Spring onions (scallions) 1, diced
Garlic 3 cloves, peeled and diced


To Taste

  • Sesame oil
  • Chinese hua tiao wine
  • Salt
  • Sugar
  • Ground white pepper


Plain (all-purpose) flour 300 g
Water 130 ml or as needed


  • Mix lamb with coriander, spring onions and garlic. Add seasoning to taste.
  • Mix flour with enough water to form a dough. Roll dough out on a floured surface into a cylinder and divide into 8 equal pieces.
  • Roll each dough piece out into a thin, round skin. Dust each piece lightly with flour to prevent it from sticking to the pan later. Spread some lamb mixture over.
  • Heat a pan until evenly hot. Place dough into pan to cook, without oil, until browned at parts. Flip over to cook other side. Serve hot.