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Bread, Buckwheat Honey Country (Shaobing Tienda)

A home-style Bread, Buckwheat Honey Country (Shaobing Tienda) made with Soft Whole Wheat Flour, Salt, Peanut Oil, Water, and Buckwheat Honey. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/2 cup
• 1 tsp
• 1 tbsp
• 1 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Mix the flour and salt together in a medium bowl. Stir in the oil.

2. 2

   Make a well in the center of the mixture, pour in the warm water, and stir from the center out to incorporate the flour; add a tablespoon or so more water if the dough is too dry to be easily kneaded.

3. 3

   Turn out onto a lightly floured bread board and knead for 3 to 5 minutes.

4. 4

   Cover with plastic wrap, and let stand for at least 30 minutes. (We often leave shaobing dough overnight at room temperature, covered with plastic wrap.

5. 5

   Preheat the oven to 450F.

6. 6

   Divide the dough into 4 pieces.

7. 7

   Flatten each piece between floured hands.

8. 8

   Spread 1 to 2 teaspoons buckwheat honey over one half of each square. (If the honey is thick and too sticky, causing the dough to tear while spreading, dilute with a little hot water) Fold over the other half of each bread to make a 4- by 8-inch rectangle.

9. 9

   Roll gently to seal the two sides firmly together.

10. 10

    Bake the breads on quarry tiles for 6 to 8 minutes, until the tops have begun to brown.

11. 11

    Cool on a rack momentarily before serving.