Xi’an-style flatbreads

Preparation info

  • Difficulty


  • Makes about


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 3 cups (375 g) all-purpose flour, plus more for rolling out
  • ½ teaspoon salt
  • 1 cup (240 ml) warm water
  • 1 teaspoon instant yeast


Morning or Evening

In a large bowl, stir all the ingredients together to make a smooth dough. Knead on the countertop for 5 minutes. If doing this in the morning, put the ball of dough back in the cleaned bowl, cover with plastic wrap, and refrigerate. If doing this in the evening, cover the dough on the counter with the bowl and let rest for 15 to 20 minutes.


Preheat the oven to 350°F (175°C). Divide the dough into golf-ball-size pieces (about six) and use a floured small rolling pin to flatten each into a round 4 to 5 inches (10 to 12 cm) in diameter and ¼ inch (6 mm) thick.

Heat a well-seasoned wok or a large griddle over medium heat. When a drop of water on the surface evaporates immediately, it’s hot enough. Working in batches, put the dough rounds on the wok (no oil is needed) and cook until the bottom is flecked with brown, 2 to 3 minutes, then flip and brown the other side and transfer to a baking sheet. Repeat with the remaining dough rounds. Transfer to the oven and bake for 5 to 10 minutes. Let cool for a few minutes, then split in half to serve.