Anhui-style Fluffy Flatbread

Ingredients

In this adaptation, we incorporate Anhui cuisine's distinct flavors and spices into the traditional Turkish Bazlama. The Anhui-style Fluffy Flatbread features a unique blend of spices, including star anise, Sichuan peppercorns, and dried orange peel, which infuse the bread with a subtle smokiness and citrusy aroma. Additionally, we modify the cooking technique to achieve a softer and fluffier texture, characteristic of Anhui cuisine. We alse have the original recipe for Bazlama, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 1 tsp star anise powder 1 tsp star anise powder
• 1 tsp Sichuan peppercorns, crushed 1 tsp Sichuan peppercorns, crushed
• 1 tsp dried orange peel, finely chopped 1 tsp dried orange peel, finely chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the flour, salt, star anise powder, crushed Sichuan peppercorns, and dried orange peel.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture. Mix well until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
6. 6.
   Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball and flatten it into a disc.
7. 7.
   Heat a non-stick pan over medium heat and brush it with vegetable oil.
8. 8.
   Cook the flattened dough discs in the pan for about 2-3 minutes on each side until golden brown and cooked through.
9. 9.
   Remove from the pan and repeat the process with the remaining dough portions.
10. 10.
    Serve the Anhui-style Fluffy Flatbread warm and enjoy with your favorite Anhui dishes.

Treat your ingredients with care...

• Star anise powder — Use freshly ground star anise for the best flavor. Grind the star anise in a spice grinder or mortar and pestle until it becomes a fine powder.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan over low heat for a few minutes until fragrant. Crush them using a mortar and pestle or a spice grinder.
• Dried orange peel — If you can't find dried orange peel, you can substitute it with fresh orange zest. Make sure to finely grate the zest and dry it in a low oven until crisp before using.

Tips & Tricks

• For a more pronounced smoky flavor, you can lightly toast the star anise powder and crushed Sichuan peppercorns in a dry pan before adding them to the dough.
• If you prefer a sweeter flatbread, you can increase the amount of sugar in the dough.
• To achieve a softer texture, make sure not to overcook the flatbread. It should be golden brown on the outside and cooked through but still soft on the inside.
• Serve the flatbread warm for the best taste and texture.
• Leftover flatbread can be stored in an airtight container for up to 2 days. Reheat it in a toaster or oven before serving.

Serving advice

Serve the Anhui-style Fluffy Flatbread alongside Anhui-style braised pork belly or stir-fried river shrimp for a complete and satisfying meal. It also pairs well with Anhui-style pickled vegetables or a spicy chili oil dip.

Presentation advice

Arrange the warm flatbread on a rustic wooden platter, allowing its golden crust to be the centerpiece. Garnish with a sprinkle of crushed Sichuan peppercorns and dried orange peel for an extra touch of flavor and visual appeal.