majordomo’s bing bread

Bing is technically a catch-all term for bread or bread dishes in China and can be anything that is round and pastry-like. This flatbread is made from flour and yeast, rolled out, and cooked in a pan or griddled. The recipe is straight from Majordomo, where they serve it with honey butter, dips, or country ham.

Bing Bread

yield: about 6 (depending on the size you desire)

What you need:

275 g warm water (1 cup + 7 tsps)

25 grams sugar (2 tbsp)

6 grams yeast (2 1/2tsp)

30 g olive oil (1/4 cup)

450 grams ap flour (3 3/4 cups)

15 grams kosher salt (2 1/2 tsp)

neutral oil, like canola or grapeseed, for pan frying

olive oil or garlic oil, for brushing

fleur de sel

Tools:

stand mixer

bench knife

cast iron pan or plancha

What you do:

If using instant yeast, you don’t need to activate it and can add it to the flour immediately. If using active dry yeast, you’ll need to add it to the warm water to activate it and let it bloom for 5 minutes until bubbles or foam appear.

Mix the sugar, water, and yeast together.

Combine the flour and salt in a stand mixer using the dough hook attachment. Turn the mixer on to low, slowly pour in the liquid, then turn the mixer up to medium-high and mix for about 10 minutes. Remove the dough from the mixer bowl and into a lightly-oiled bowl and cover with plastic wrap. (If you want to make the dough the day before, put it in the fridge without letting it proof.) Let it rest for one hour at room temperature.

On a lightly floured countertop, remove the dough from the bowl. Cut the dough in half with a bench knife and each half into thirds in equal portions. You should have six portions. Roll the dough balls into 1/4” thickness.

Pan fry in batches using a neutral oil on medium high heat. The dough should start to bubble up and puff - if it doesn’t, your heat may be too low. If it’s too hot, the bottom will cook too fast and may burn. Cook until golden brown on the first side (about 2-3 minutes) and then flip and cook for another minute. (We like to use garlic oil for frying for more flavor.) Once cooked, brush with a little more garlic oil or olive oil and sprinkle with a few flakes of fleur de sel.

Bonus Recipe Direction: Honey Butter

Temper butter (we use beurre de baratte) until soft and place in the bowl of a stand mixer with a paddle attachment. Turn on the mixer to medium-low and drizzle in honey until it’s incorporated. Add honey until it tastes how you want. Finish with a pinch of salt. This butter will keep for a few weeks in your fridge; wrap it in parchment or store it in a deli container covered.