Chef Recipes

Pepper Sichuan Bread

By Chef Garry Waldie
Scottsdale Culinary Institute

Dough
1     cup unbleached flour
2     teaspoons baking powder
1     teaspoon salt
½    cup boiling water
½     cup plus 2 Tbls. cold water

Filling
1 ½  tablespoon peanut oil
1     teaspoon Sichuan peppercorns, dry roasted and finely ground.
1     cup chopped scallions

Method
1. Place flour, baking powder, and salt in a food processor and pulse to mix well.
2. With motor running, pour boiling water in a thin stream through the feed tube, then add the cold water and process until the mixture forms a ball.
3. Process for one minute longer, then turn onto a floured board.
4. Knead briefly, then cover with plastic wrap and rest 15 minutes.
5. Divide the dough into 8 pieces.
6. Working one piece at a time, roll out the dough on a floured surface to a circle 8 inches in diameter.
7. Spread ½ teaspoon of oil over top of the bread, then sprinkle on 1/8 teaspoon of Sichuan pepper. Spread 2 Tablespoons of the chopped scallions evenly over the bread.
8. Roll the bread up like a jelly roll as tight as possible.
9. Anchoring one end of the tube on your work table, coil the bread as tight as possible, and pinch the end against the coil to make a smooth round.
10. Flatten gently and roll the bread out again gently with a rolling pin until it is about1/4 inch thick and 6 inches across.

Baking
1. Place a heavy skillet over medium heat. When hot rub thoroughly with a lightly oiled towel.
2. Cook the bread for 3 minutes, over medium heat, until bottom is flecked with light brown spots. Turn over and cook 3 minutes more.
3. Transfer to a rack to cool, then wrap in a damp towel to keep soft.

Note: Serve warm, preferably with roast duck and plumb sauce.