Chun bing(春餅), or spring pancake, is a traditional food from Beijing. It is made from a simple flour dough and usually paired with dishes such as peking duck(北京烤鴨) and jingjiang rousi(京醬肉絲) as well as scallion and other vegetables for garnish.

Try chun bing with Old Beijing-style braised eggplant(燒茄子).

Recipe

Ingredients

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

Directions

• combine flour, salt
• gradually mix in water until combined
• let dough rest about 5 minutes
• knead about 5 minutes
• let dough rest about 30 minutes
• separate into thumb-size pieces
• roll out flat
• coat with oil
• layer 4 or 5 pieces
• gently roll out layers until flat
• pan cook until lightly browned or steam
• separate layers
• serve