Dongbei Yumi Mianbing

Corn is the soul grain of Northeast China's rural kitchen, and these lightly sweet, thick flatbreads — baked on the inner walls of traditional kang stoves, now adapted for the home oven — have sustained Dongbei farmers through brutal winters for generations.

Serves: 4

Ingredients

• 250g (9 oz / 2 cups) fine yellow cornmeal (maize flour)
• 80g (3 oz / 2/3 cup) plain (all-purpose) flour
• 1 tsp (5g) instant yeast
• 1 tbsp (12g) sugar
• 1/2 tsp (3g) salt
• 200ml (7 fl oz) warm water
• 1 tbsp (15ml) neutral oil, plus extra for brushing
• 1 tbsp (15ml) whole milk

Instructions

1. Combine cornmeal, flour, yeast, sugar, and salt in a large bowl. Add warm water and oil and stir to a soft, shaggy dough. Knead for 3–4 minutes until smooth. The dough will be slightly sticky — this is correct.
2. Cover with a damp cloth and rest in a warm place for 40 minutes until noticeably puffed.
3. Preheat oven to 190°C (375°F). Lightly oil a baking sheet.
4. Divide dough into 6 portions. Pat each into an oval about 1.5 cm (0.6 in) thick. Place on the baking sheet, brush tops with milk for a golden finish.
5. Bake for 22–25 minutes until the tops are golden-brown and a hollow sound comes when tapped.
6. Serve warm at breakfast alongside pickled vegetables, congee, or fried eggs.

Cook's Notes: Do not substitute coarse polenta — finely ground cornmeal gives the correct texture. These are mildly sweet; double the sugar for a snack version. Leftovers become excellent sliced and pan-fried in butter.