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.
200g, diced by hand
Spring onions (scallions)
3cloves, peeled and diced
Chinese hua tiao wine
Ground white pepper
Plain (all-purpose) flour
130ml 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.