Chinese Bing Bread

5 from 1 vote

Chinese Bing Bread is a yeasted sweet-savory flatbread filled with potato, bacon, and scallions. The flavor of this filled flatbread is beyond compare!

Prep Time30

Cook Time1

Additional Time1

Total Time2 30

Course: Side Dish, Yeast Bread

Cuisine: Asian

Keyword: Asian flat bread, Chinese Bing Bread, scallion pancake, stuffed flat bread, stuffed scallion pancake

Servings: servings

Calories: 537kcal

Author: Renee Goerger

Equipment

Ingredients

8 tablespoons (one stick) butter softened
2 tablespoons Greek yogurt or sour cream
1 teaspoon kosher salt
1 large russet potato unpeeled, and cut into ½" cubes
3 tablespoons grapeseed oil divided
1½ teaspoons kosher salt divided
½ teaspoon black pepper divided
1 pound bacon cooked, drained, and crumbled
1 package (2¼ teaspoon) active dry yeast
2 cups warm water 110-115 degrees, warm to the touch
3½ tablespoons granulated sugar divided
4 cups all-purpose flour plus additional for kneading
2 tablespoons toasted sesame oil divided
8 ounces grated mozzarella cheese divided
1½ cup sliced scallions both white and green parts, divided
1 tablespoon soy sauce divided
2 tablespoons sesame seeds divided

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Instructions

Preheat oven to 400 degrees F (205 degrees Celsius).
In a small bowl, mix the softened butter, Greek yogurt, and salt. Refrigerate until ready to serve.
Toss the cut potatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Spread the potatoes evenly on a baking sheet and roast in a preheated oven until lightly golden and softened. Set aside.
Dissolve the yeast in a small bowl. Stir in 2 tablespoons sugar and allow the mixture to get foamy (approximately 5 minutes).
Place the flour in a bowl of a stand mixer along with 1 teaspoon salt.
Stir in the foamy yeast into the flour mixture and mix with the dough hook until the dough forms a shaggy ball.
Turn the dough out onto a lightly floured surface and hand-knead the dough for 2-3 minutes.
Return the dough to the bowl, cover with plastic wrap. Allow the dough to rise in a warm, draft-free place until doubled (approximately 60 minutes).
Once doubled, divide the dough into two equal pieces.
Roll each half of dough out onto a lightly floured surface (keeping the other covered to not dry out) to form an approximate 13″ circle (roughly ¼” thick).
Drizzle and evenly spread the dough circles evenly with 1 teaspoon sesame seed oil, half the roasted potatoes, half the green onions, half the bacon, half the shredded cheese, and a sprinkling of black pepper.
Gently but tightly roll the dough into a jelly roll or long snake form.
Once fully rolled, carefully and gently stretch the dough to elongate and even out the thickness (if needed).
Starting at one end of the roll, coil the dough for form a large spiral.
Gently flatten the spiral with your hand to form an approximate 10″ disc.
Continue the same process with the other half of the dough and the remaining ingredients.
Add 1 tablespoon of grapeseed oil to a large cast-iron skillet and cook the bing bread over medium/high heat until golden brown on both sides.
Meanwhile, in a small bowl, whisk together the soy sauce and ½ tablespoon sugar.
Brush one side of the browned Bing bread with a liberal amount of the soy sauce mixture and sprinkle with 1 tablespoon sesame seeds.
Place the skillet into a preheated oven and bake for approximately 13-15 minutes until cooked through.
Remove and repeat the same process with the second coiled disc.
Bing bread is best served warm, cut into wedges, along with the yogurt butter.

Notes

Each loaf = 6 servings

Store any leftovers wrapped well in foil or in an airtight container in the refrigerator for up to 5 days.

May be frozen. Wrap well in plastic wrap or in airtight freezer containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat (uncovered) in a preheated 350 degree oven until hot (approximately 10 minutes).

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