YJL

Since my sourdough reboot has failed, I still want to have some bread. More because what I have been eating same thing over and over, I really need to have a change of taste.

But I still don’t want to cook, and mixing flour with some extra ingredients isn’t really counting as cooking by my book. It’s not even baking, because I made the bread on a screaming hot pan.

Although the cross section didn’t look like a normal bread for even just a bit—no air pocket, no regular crumb structure—nonetheless, it didn’t taste heavy by any means. It’s springing when I pressed and it’s soft and tender inside. I was quite pleased, yet I shouldn’t, because I didn’t want to eat something good.

Ingredients I used are

• flour
• water
• baking soda
• salt
• white pepper powder
• chili powder
• grated garlic
• scallion-infused oil

The thickest part is about 1 cm. I simply formed a dough and lightly kneaded it, stretched with my bare hands, not even on flat workspace. I just held the dough in air, pulled and turned. They didn’t look smooth, but that didn’t affect the taste of them.

By the time I started the first piece, it’s barely warm. And it tasted also good when cold. I thought three of them would be too many, but it might just enough for one day.