Flatbreads

Step into our Flatbread Sandwiches category - your passport to a culinary journey across cultures! Explore the world of sandwiches made with versatile flatbreads, such as the pocket-friendly Pita from the Middle East or the cheesy Quesadilla from Mexico. Learn how these breads, thin but packed with flavors, make for the perfect vessels for an array of fillings. Remember: whether it's enveloping a Gyro or getting toasted with cheese, flatbreads are the unsung heroes of the sandwich universe.

Zhūròu Xiàn Bǐng (猪肉馅饼)

Pork stuffed flatbread; ground pork filling.

Yángròu Xiàn Bǐng (羊肉馅饼)

Lamb stuffed flatbread; ground lamb with cumin.

Yángròu Chuàn Jiā Náng (羊肉串夹馕)

Lamb skewer in nang; grilled lamb kebab served in nang bread, like a kebab sandwich.

Xiàn Bǐng (馅饼)

Stuffed pan-fried flatbread; dough wrapped around filling, pressed flat, pan-fried. Crispy outside, juicy filling inside.

Sāmǔsà (烤包子/萨姆萨)

Samsa; baked meat pastry similar to samosa, filled with lamb and onion.

Niúròu Xiàn Bǐng (牛肉馅饼)

Beef stuffed flatbread; ground beef with onion/scallion.

Niúròu Guōkuī (牛肉锅盔)

Beef guokui; with spiced beef filling.

Náng (馕)

Uyghur flatbread; round, crusty bread baked in tandoor-style oven (tonur), often with sesame or onion. Used to wrap kebabs or scoop dishes.

Náng Bāo Ròu (馕包肉)

The Uyghur lamb braise set over torn nang flatbread: a Xinjiang sandwich in which the tonur-baked bread is the carrier, drinking the gravy at the centre and staying crisp at the rim.

Náng (馕)

Uyghur tandoor bread.

Kǎo Ròu Náng (烤肉馕)

Kǎo ròu náng is the half-second a charcoal lamb skewer comes off the iron onto a round of náng: cumin mutton stripped onto Xinjiang flatbread, folded over, eaten at the edge of the smoke.

Jūntiún Guōkuī (军屯锅盔)

Jūntún guōkuī is a Sichuan flaky bread built by counting layers: a Sichuan-pepper oil paste laminated into dough, coiled into a snail, stuffed with pork, pan-fried, then crisped in the oven.