- 3¾ cups all-purpose flour (450g) + more for rolling out dough
- 2 tablespoons sugar (25 g)
- 2.5 teaspoons kosher salt (15 g)
- 2 teaspoons dry active yeast (6 g)
- ¼ cup olive oil (30 g)
- 1 cup + 7 teaspoons slightly warm water (275 g)
- Neutral oil such as canola for pan frying
- Olive oil
- Momofuku Tingly Seasoned Salt
We first served Bing Bread at our restaurant Majordōmo in Los Angeles. It’s a Chinese flatbread, and we make ours with yeast so it’s light and fluffy and great to use as a wrap, with dips or salted butters, or even all by itself.
If you make extra, don’t freeze the dough—cook all your bread and either refrigerate or freeze the cooked pieces. They will puff up nicely in the microwave.
Lightly mix yeast with the sugar and water and let it bloom for about 5 minutes until bubbles and foam begin to appear. Add the olive oil to the yeast, water, and sugar mixture.
Combine flour and salt in a stand mixer with the dough hook attachment. Turn on the mixer at the medium-low setting. Slowly begin to pour in liquid mixture. Once all liquid is poured in, turn up mixer speed to medium-high and paddle for about 10 minutes. Remove dough from the mixer bowl. Transfer to a large, lightly-oiled bowl. Cover with plastic wrap and let it rest for 1 hour on the counter at room temperature.
Remove dough from the bowl onto a lightly floured countertop. Cut dough in half with a bench scraper. Roll each piece of dough into a log shape approximately 2–3 inches in diameter. Cut pieces of dough off the logs to desired size. Roll dough balls out to ¼-inch thickness. Pan-fry with neutral oil on medium-high heat.
Brush with olive oil and sprinkle with Momofuku Tingly Seasoned Salt or serve with one of our Seasoned Salt butters.
SHOP THIS RECIPE:
Seasoned Salts | Our starter pack of flavor, packed with the same umami-rich ingredients we use in our Momofuku restaurant kitchens. Available in Savory, Spicy, and Tingly.