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Chewy lao bing flatbread with a crispy exterior is a versatile Northern Chinese bread. A vegetarian, family staple with fresh, simple flavor.
In a medium mixing bowl, combine the 2 cups of all-purpose flour and 0.5 tsp salt. Gradually add 3/4 cup warm water while stirring, until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic. Cover with a damp towel and let rest for 20 minutes to fully hydrate.
Divide the dough into 2 equal portions. Roll each into a ball, then flatten and roll each portion into a 9-inch circle about 1/4-inch thick.
Brush the surface of each round lightly with vegetable oil. Fold both edges inward twice to form a long strip, then roll up from one end to create a spiral. Flatten gently and let rest for 10 minutes.
Roll each spiral flatbread to 1/4 inch thickness again. Heat a nonstick skillet over medium heat and brush with a thin layer of oil. Cook each flatbread 3–4 minutes per side, pressing gently, until both sides are golden brown and crispy, adjusting heat as needed to avoid burning.
Remove from pan and let cool briefly before slicing or tearing. Serve warm or at room temperature.
