Golden Layered Straw Hat Flatbread

Get ready to fall in love with a flatbread that is as fun to make as it is to eat. Imagine pulling apart a golden, pan-fried disc to reveal dozens of paper-thin, steamy layers. Crispy on the outside, yet wonderfully soft and chewy on the inside, this is the magic of the Straw Hat Flatbread. Hailing from the northeastern regions of China, this delicacy gets its charming name from its unique, spiraled shape that resembles a rustic woven hat. While it looks incredibly impressive, the process is surprisingly straightforward and meditative. In about 45 minutes, you can transform a few simple pantry staples into a stack of these irresistible, savory delights. It’s a fantastic recipe for a lazy weekend morning or to serve as a stunning accompaniment to any meal.

Let’s gather our ingredients. The secret to the perfect texture lies in a combination of two types of flour and a special hot-water dough technique, which creates an exceptionally soft and pliable result. Don’t worry if you don’t have everything; I’ve included some easy swaps.

For the Dough:

• 1 cup (120g) all-purpose flour
• 1 cup (120g) cake flour (If you don’t have cake flour, you can use all-purpose flour for the entire recipe, but the texture will be slightly chewier.)
• ½ cup (120ml) just-boiled hot water
• ¼ to ⅓ cup (60-80ml) room temperature water

For the Layers:

• 2-3 tablespoons flaxseed oil (Feel free to substitute with corn oil, vegetable oil, or any neutral cooking oil you have on hand.)
• ½ teaspoon salt
• 1 tablespoon all-purpose flour (for dusting)

For Frying:

• 2-3 tablespoons of your preferred cooking oil

The term for using hot water in the dough is tangmian. This technique pre-cooks some of the starches in the flour, which limits gluten development and results in a dough that is incredibly soft and easy to roll out.

Now for the fun part! Follow these steps closely, and you’ll be rewarded with a masterpiece. The key is to be gentle with the dough and embrace the layering process.

1. In a large bowl, place the all-purpose flour on one side and the cake flour on the other. Carefully pour the ½ cup of just-boiled water over the all-purpose flour, using chopsticks or a fork to stir it quickly into a shaggy mixture. Then, slowly drizzle the room temperature water into the cake flour, mixing until it forms clumps. Combine both mixtures in the bowl and use your hands to bring them together into a soft, slightly sticky dough ball. Knead for just a minute or two until it comes together—don’t overwork it.
2. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 30 minutes. This allows the flour to fully hydrate and makes the dough much more pliable.
3. Place the rested dough on a lightly floured surface and divide it into two equal pieces. Gently shape each piece into a ball. Remember, avoid excessive kneading at this stage to keep the dough tender.
4. Working with one piece at a time, roll the dough out into a large, thin rectangle. Aim for it to be as even in thickness as possible.
5. Brush a thin, even layer of flaxseed oil (or your chosen substitute) over the entire surface of the rectangular dough.
6. Sprinkle the salt evenly over the oil, followed by a very light dusting of all-purpose flour. This combination of oil and flour is what will create those beautiful, distinct layers.
7. Starting from one of the long edges, roll the dough up tightly into a long, thin log, like a jelly roll.
8. The oil inside makes the dough very supple. Gently hold both ends of the log and stretch it out to make it longer and thinner.
9. Coil the stretched log into a tight spiral, tucking the end underneath to secure it. You’ll now have a round disc that looks a bit like a snail shell.
10. Let the coiled dough rest for another 10 minutes. This second rest relaxes the gluten again, making it easy to roll out without resistance. After resting, gently press the spiral down with your palm and then use a rolling pin to roll it into a round flatbread, about 6-7 inches in diameter.
11. Heat a tablespoon or two of oil in a non-stick or cast-iron skillet over medium heat. Once the oil is shimmering, carefully place the flatbread into the pan.
12. Pan-fry for 2-3 minutes until the bottom is golden brown and crispy. As it cooks, gently rotate the flatbread in the pan to ensure even browning. Flip it over and cook the other side for another 2-3 minutes. You’ll notice it puffing up and the layers starting to separate on their own—it’s a beautiful sight! Repeat the process with the second piece of dough.

The moment you pull the first flatbread from the pan, you’ll understand the hype. It’s a true work of art: visually stunning with its spiraled layers, irresistibly fragrant, and boasting a texture that is second to none. The crunch of the golden exterior gives way to a soft, steamy, and wonderfully chewy interior. The flavor is subtly savory, making it the perfect companion for anything from a hearty stew to a simple dipping sauce of soy sauce and black vinegar. Or, just enjoy it hot and fresh on its own—my personal favorite way. It’s a culinary project that delivers a huge reward, proving that sometimes the most memorable flavors come from the simplest ingredients. I hope you give this a try and experience the joy of making and eating these incredible flatbreads. Let me know how they turn out in the comments below