Laobing
Chinese flatbread
 homemade laobing | |
| Type | Flatbread |
|---|---|
| Place of origin | China |
| Main ingredients | Salt, flour, water |
| Laobing | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 烙餠 | ||||||||||
| Simplified Chinese | 烙饼 | ||||||||||
| |||||||||||
Laobing (also: Luobing; Chinese: 烙餠; pinyin: làobǐng, lùobǐng) is a type of unleavened flatbread popular in parts of northern China, including Beijing. It is sometimes referred to as a Chinese pancake.
Laobing can be the size of a large pizza, about one centimeter thick, and is doughy and chewy in texture. The bing is made by pan frying a rolled and layered unleavened dough consisting of salt, flour, and water.[1] Most laobing are plain, although some have scallions or brown sugar inside the pastry. Laobing is usually cut into slices and served as a staple food, or can be stir-fried with meat and vegetables to make chaobing (stir-fried Chinese pancakes).
See also
- Scallion pancake
- Guokui
- Paratha
- Roti canai
- Wrap (sandwich)
References
- ^ Qarooni, J., 1996: Flat Bread Technology, Springer p. 86.
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