Islamic-Chinese Sesame Bread Recipe?
Recently went to Darda, an Islamic Chinese restaurant in Milpitas, CA, and enjoyed - as always - the "thin" sesame scallion bread. a pizza-sized round flat bread (about 3/4" thick) encrusted with sesame seeds on one side, with scallions folded into the middle. Does anyone know how to make this? It seems as though the basis of it is the same kind of dough used to make those white Chinese steamed buns (bao). The closest other Islamic Chinese restaurant around here recently burned down, so I'm hoping to be able to make this bread at home!
I know this is an old thread, but since I found this topic when I was looking for the same thing, I thought I'd try and be of help to the next person.
I think what you are looking for is called "zhi ma da bing," and you can find the recipe and instructions here: http://www.deblogsite.com/2010/10/20/sesame-bread-with-scallions-zhi-ma-da-bing/. This recipe creates a large, flattish loaf of bread covered in sesame seeds that you cut into wedges. The inside is layered/ribboned with green onions.
There is also a bread called "nang" that is Chinese-Islamic, so perhaps you meant this second bread, which often has green onions and cumin and is stamped with a design: http://ediblyasian.info/recipes/uyghu...
I make a bastardized version. Basically, it's flour and water with a little salt and sesame oil.
You separate it into balls, roll out each ball, then brush the dough with sesame oil and sprinkle with chopped scallions.
Roll up the dough like little jelly rolls, coil them, and roll out the coils into pancakes. Panfry the pancakes and eat while they're still crispy.