Bai ji mo(白吉饃) is a type of leavened flatbread popular in Shaanxi cuisine.

Bai ji mo is leavened but generally only risen halfway. This means it can be ready faster than other breads since it doesn’t need to rest and rise as long; about half an hour is usually enough.

Bai ji mo is most famously used to make a famous dish called rou jia mo(肉夾饃), in which bai ji mo is cut open and filled with stewed meat.

Recipe

4 to 6 pieces

Ingredients

• 2 cup all-purpose wheat flour
• 1 tsp yeast
• ½ tsp salt
• ¾ – 1 cup water

Directions

• combine flour, yeast, salt
• mix in water until combined into dough
• cover and let rise 30 to 60 minutes
• knead
• divide into 4 to 6 pieces
• flatten each piece into a long strip and roll, then turn on the side and flatten with edges upturned
• cook until lightly browned, about 5 minutes
• flip
• cook until lightly browned on the other side, about 5 more minutes
• remove from heat
• serve