Rougamo Bread Recipe

This homemade Rougamo Bread recipe creates crispy, flaky Chinese flatbread traditionally used for Roujiamo sandwiches. The bread is pan-fried and baked to achieve a golden crust and soft layered interior. It’s simple to make with basic pantry ingredients and perfect for stuffing with savory fillings.

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Prep Time 30

Cook Time 25

1 30

Total Time 2 25

Servings: 4 People

Course: Bread, Main Course

Cuisine: Chinese

Calories: 400

Ingredients Equipment Method Notes

Ingredients

500 g All-purpose flour Main dough base
5 g Baking powder Helps bread puff slightly
250 g Warm water For mixing dough
5 g Salt Optional for flavor
60 –80 g Melted lard Creates flaky layers
As needed
Extra lard For brushing and cooking

Equipment

1 Large mixing bowl For mixing dough
1 Rolling pin Used to roll thin dough sheets
1 Pastry brush For brushing melted lard
1 Sharp knife For cutting thin dough strands
1 Flat pan or skillet Used for pan-frying bread
1 Baking tray For oven baking
1 Kitchen towel Keeps dough covered during resting
1 Kitchen scale Helps measure ingredients accurately

Method

Step 1

In a large bowl, mix the flour, baking powder, and salt. Gradually add warm water and mix until a rough dough forms.

Step 2

Knead the dough for about 10 minutes until smooth and firm. Cover with a damp towel and rest for 20 minutes.

Step 3

Knead the dough again for 3–5 minutes to improve elasticity. Cover and let it rest for 1 hour.

Step 4

Divide the dough into 3–4 equal pieces. Keep unused portions covered so they do not dry out.

Step 5

Roll one dough portion into a long thin sheet using a rolling pin. The sheet should be very thin and slightly translucent.

Step 6

Brush the entire sheet with a thin layer of melted lard.

Step 7

Roll the dough sheet into a loose log from one side until halfway.

Step 8

Cut the remaining sheet into thin noodle-like strands using a knife.

Step 9

Continue rolling the dough so the strands wrap around the log, creating multiple layers.

Step 10

Twist and divide the rolled dough into smaller portions. Let them rest for 10–15 minutes.

Step 11

Flatten each portion gently and roll into round discs about 1–1.5 cm thick.

Step 12

Heat a skillet on medium-low heat and cook each disc until lightly golden on both sides.

Step 13

Transfer the bread to a baking tray and bake in a preheated oven at 230°C (450°F) for 10–15 minutes until crispy.

Step 14

Cool slightly before slicing open to create a pocket for fillings.

Notes

Use lard for the most authentic flavor and crisp texture. If unavailable, butter or vegetable shortening can be used as a substitute, though the texture may be slightly different.

For best results, always roll the dough very thin to create the signature flaky layers inside the bread.