No oven Bread! Japchae Flatbread Recipe

Name: Japchae Flatbread
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Cuisine: Korean
Ingredients: 130g Warm water; 130g Warm milk; 30g Olive oil; 25g Sugar; 6g Salt; 7g Dry yeast; 400g Bread flour; 1/2 Onion; 1/4 Carrot; Chives; Cooking oil; Salt; 50g Glass noodle; 7.5g (1/2 Tbsp) Soy sauce; 5g (1 tsp) Sugar; 2.5g (1/2 tsp) Sesame oil; Pepper

Cooking Tree2024-01-0202K views

Japchae Flatbread is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made flatbreads with various vegetables, shaped into squares, and grilled in a frying pan.
The flatbread is light and chewy, so it’s really delicious even if you eat it plain.

You can also make them into circles, grill them, and fill them with various vegetables.
You can cook them evenly by flipping them over low heat and covering them with a lid.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Japchae Flatbread

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Rating: 5.0/5
( 36 voted )

Serves: 8 Prep Time: 30 Minutes Cooking Time: 05 Minutes 05 Minutes Nutrition facts: 400 calories 19 grams fat

Ingredients

130g Warm water

130g Warm milk

30g Olive oil

25g Sugar

6g Salt

7g Dry yeast

400g Bread flour

1/2 Onion

1/4 Carrot

Chives

Cooking oil

Salt

50g Glass noodle

7.5g (1/2 Tbsp) Soy sauce

5g (1 tsp) Sugar

2.5g (1/2 tsp) Sesame oil

Pepper

Instructions

Making the Bread Dough

In a bowl, combine the lukewarm milk, olive oil, sugar, salt, and instant dry yeast and let sit for about 10 minutes.

Mix well, then add the flour, mix with a spatula, and knead by hand for about 10 minutes.

Cover with plastic wrap and let the dough rise until it has more than doubled in size, about 1 hour.

Make the chops

Chop the onion, carrot, and leek.

Heat a little oil in a skillet and sauté the onion, carrot, and salt.

Add the leeks and stir-fry briefly, then remove to a plate to cool.

Add a little oil to a pot of boiling water, add the vermicelli and boil for about 5 minutes.

Drain the vermicelli and place in a bowl, add the sautéed vegetables, soy sauce, sugar, pepper, and sesame oil, and mix.

De-gas the fermented dough and divide into 8 equal portions.

Shape into balls, cover with plastic wrap, and let rise for about 20 minutes.

Remove the dough from the gas and roll it out with a rolling pin.

Fold the dough over, top with the filling, fold again, pinch to seal, and flatten with a rolling pin.

Heat a skillet, reduce the heat to medium-low, add the dough, and cook, turning it over to cook evenly.
(You can also cook them covered)

Notes

- about 8ea

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