For the best experience, please enable JavaScript.
Szechuan Five-Spice Bannock with Chili Oil
Prep: 15 minutes
Cook: 10 minutes
Servings: 4
Turn Up the Heat
Prepare your taste buds for an adventure. This recipe takes the humble and beloved bannock and infuses it with the bold, electrifying flavors of China's Szechuan province. The dough itself is seasoned with toasted Szechuan peppercorns and five-spice powder, creating a multi-layered flavor profile that’s both savory and tingling. Paired with a simple homemade chili oil, this is a bannock like you’ve never had before.
Materials
- For the Bannock: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp ground Szechuan peppercorns (toasted and ground), 1 tsp Chinese five-spice powder, 1/4 cup lard or cold butter, cubed, 1 cup warm water
- For the Chili Oil Drizzle: 1/4 cup neutral oil (like canola or grapeseed), 1 tbsp crushed red pepper flakes, 1 clove garlic, thinly sliced, 1 star anise
- For Garnish: Chopped fresh cilantro, toasted sesame seeds
Preparation
- First, let's make a quick, aromatic chili oil. It's easier than it sounds! Gently heat the neutral oil, crushed red pepper flakes, sliced garlic, and star anise in a small saucepan over low heat for about 5-7 minutes. You want to infuse the oil, not fry the ingredients. Once it's fragrant, remove it from the heat and let it cool. Strain if you prefer a smooth oil.
- Now for the main event: the bannock. In a large mixing bowl, whisk together the flour, baking powder, salt, ground Szechuan peppercorns, and five-spice powder. The aroma will be incredible!
- Cut the lard or butter into the dry ingredients using your fingers until it resembles coarse meal. This process creates pockets of fat, which will make the bannock flaky and tender.
- Gradually add the warm water, mixing with a fork until you have a soft, shaggy dough. Knead it gently on a floured surface for just a minute until it comes together. Pat the dough into a large circle, about 1-inch thick.
Cooking
- In a large cast-iron skillet, melt a tablespoon of lard or add a good slick of oil over medium heat. You want enough fat to create a crispy crust on the bannock.
- Carefully place the entire circle of dough into the hot skillet. Let it cook for about 5-7 minutes on the first side. You're looking for a deep golden-brown crust. You'll hear a wonderful sizzle as it cooks.
- Flip the bannock carefully. A large spatula is your best friend here. Cook for another 5-7 minutes on the second side, until it's cooked through. You can test for doneness by tapping the center – it should sound hollow.
- Once cooked, transfer the large piece of bannock to a cutting board. Let it rest for a minute before slicing.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.