Rou Jia Mo (Chinese Pork Flatbread)

Step 1

Pour 0.625 cup water into a medium bowl and add 1.5 cups flour and a pinch of salt. Mix with your fingers or a wooden spoon until a shaggy dough forms with no dry flour pockets.

Step 2

Knead the dough on a clean surface by pushing it away from you with the heel of your hand, folding it back toward you, rotating a quarter turn, and repeating for 5 minutes until the dough feels smooth and slightly elastic.

Step 3

Form the dough into a ball, cover it loosely with a clean towel, and let it rest on the counter for 10 minutes while you prepare the filling.

Step 4

Place a 10-inch skillet over medium-high heat and add 1 tablespoon olive oil, then wait about 30 seconds until it shimmers and slides quickly when you tilt the pan.

Step 5

Add 0.5 lb ground pork to the hot oil and break it apart with a wooden spoon into grape-sized pieces, stirring constantly until it loses its pink color, about 4 minutes.

Step 6

Drain any excess liquid from the pork, then add 3 tablespoons soy sauce, 0.5 teaspoon white pepper, and 0.5 teaspoon cumin, stirring until the pork is evenly coated and smells fragrant.

Step 7

Pour in 2 tablespoons water and stir, then turn the heat to medium-low and simmer uncovered, stirring every 30 seconds, until most of the liquid evaporates and the pork looks glossy and caramelized, about 3 minutes.

Step 8

Transfer the pork to a clean plate and set aside; wipe out the skillet with a paper towel.

Step 9

Divide the rested dough in half and roll each piece into a ball. Using your hands, flatten each ball into a 5-inch round about 0.25 inches thick, working gently so it stays even.

Step 10

Place the skillet over medium heat and add 0.5 tablespoon olive oil until it shimmers, about 20 seconds.

Step 11

Lay one flatbread round into the hot skillet and cook without moving it for 2 minutes until the bottom is golden brown with darker spots, like a pancake cooking.

Step 12

Flip the flatbread and cook the other side for 1 minute until it is light brown, then transfer it to a clean cutting board.

Step 13

Repeat steps 10–12 with the second flatbread round, using an additional 0.5 tablespoon olive oil.

Step 14

Gently cut a slit horizontally through the edge of each flatbread—not all the way through—to create a pocket, like you are opening a pita.

Step 15

Divide the warm spiced pork filling evenly between the two flatbread pockets, pressing gently to distribute it inside.

Step 16

Serve immediately while the flatbread is still warm and crispy.