Prep 1 hr
Cook 30 mins
I am sure there is a better Chinese name for this than the title of this recipe for this dish, but I have been unable to find it on the internet. Most recipes I have found for You Tiao use alum, or ammonia, this one does not. When I was in Beijing in 1993, these flat, square, crispy crackers were what most street venders used in their Jian BIngs.
- 3 cups bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1 cup water
- 1 cup oil
- Mix all dry ingredients together, then add water and mix and knead.
- Place in a bowl, cover with plastic wrap, and allow the batter to ferment for 1 to 4 hours.
- Turn dough onto a floured board and with floured hands, roll into eight balls, each about 2 to 3 inches in diameter. Allow to rest for 5-10 minutes before rolling.
- Roll each ball into a very thin eight inch square on a floured board and roller.
- Heat the oil in a large skillet, drop one dough square into the hot oil, when bottom is lightly browned, turn over and cook until bottom is lightly browned. Repeat for the rest of the dough squares.