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Rougamo Bread Recipe

Rougamo Bread Recipe

A crispy outside and soft inside Rougamo Bread Recipe inspired by the famous Chinese roujiamo recipe. This simple flatbread is perfect for making authentic street food recipes at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 25 minutes
Total Time 1 hour
Servings: 6 Breads
Course: Bread / Main
Cuisine: Chinese-inspired
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups All-purpose flour Main base for dough
  • 1 tsp Instant yeast Helps dough rise
  • 1 tsp Sugar Activates yeast
  • 1 tsp Salt Flavor balance
  • 1 tbsp Vegetable oil Adds softness
  • 1 cup Warm water For dough mixing

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Cast iron skillet or pan
  • Knife or dough scraper
  • Kitchen towel
  • A heavy skillet works best because it distributes heat evenly.

Method
 

Step 1: Mix the Dough
  1. In a large bowl I combine:
  2. flour
  3. yeast
  4. sugar
  5. salt
  6. Then I slowly pour in warm water and oil.
  7. I mix until a soft dough forms.
Step 2: Knead the Dough
  1. Next I knead the dough for about 8–10 minutes.
  2. The dough should become smooth and slightly elastic.
  3. This step helps create that chewy bread texture.
Step 3: Rest the Dough
  1. I cover the dough with a kitchen towel and let it rest for 30 minutes.
  2. During this time the dough becomes easier to shape.
Step 4: Divide the Dough
  1. Once rested, I divide the dough into 6 equal pieces.
  2. Each piece becomes one bread.
Step 5: Roll and Shape
  1. I roll each piece into a small oval.
  2. Then I fold the dough slightly to create layers before flattening it again.
  3. This folding technique helps create the flaky structure typical of rougamo bread.
Step 6: Cook on the Skillet
  1. I heat a dry skillet over medium heat.
  2. Each bread cooks for about 3–4 minutes per side until golden.
  3. You’ll hear a gentle sizzling sound as the dough cooks.

Notes

Use warm water

This activates the yeast properly.

Don’t roll too thin

Thicker dough creates the soft interior.

Let the dough rest

Skipping resting time makes the dough harder to shape.