Easy Authentic Rougamo Bread Recipe: The Crispy Chinese Flatbread 2025 Recipe

Rougamo bread is a traditional, crispy, and flaky flatbread from Shaanxi Province, China, and is famously known as the “Chinese Hamburger.” The bread is typically split open and filled with savory stewed meat, like Lu Rou (pork belly is common). This simple recipe uses a hot water dough technique to create the signature flaky layers without needing a deep fryer, making it perfect for stove-top cooking at home.

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The Secret to Making the Ultimate Chinese Hamburger

My very first bite of real Xi’an street food was a Rougamo, and honestly, I was hooked for life. I spent weeks trying to recreate that amazing, slightly chewy, but super crispy bread at home. The challenge wasn’t just the flavor—it was getting those perfect, separate flaky layers that hold up to a juicy filling without falling apart.

Most people struggle with making the dough too tough or the flatbread too dense. That’s why this recipe focuses on the secret: using a hot water dough and a simple coiling technique. This method keeps the gluten soft, giving you that delightful crunch on the outside and a tender, foldable texture inside. You don’t need fancy equipment, just your hands and a flat pan!

If you love Green Onion Pancakes, you’ll adore Rougamo. It’s the same idea—a simple bread with lots of flavor—but Rougamo’s swirling technique gives it an even better pocket for fillings. Ready to make the best Chinese Hamburger you’ve ever had? Let’s get baking!

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Ingredient Deep Dive & Technique Tips

Rougamo is simple, but the few ingredients you use are very important for the best result.

The Hot Water Dough is Key

• Flour and Water: We use regular all-purpose flour. The key is the hot water (about 160∘F or 70∘C). Pouring hot water over the flour stops the gluten from becoming too strong. This is what makes the bread tender instead of tough.
• How to Mix: Start by mixing the hot water and flour with a fork. It will look shaggy. Once it’s cool enough to touch, use your hands to knead it for about 5 minutes until smooth. The dough should be soft, not sticky.
• Resting: Don’t skip the rest! Covering and resting the dough for 30-60 minutes is like magic. It lets the dough relax, which means you can roll it out super thin later without it fighting you.

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Creating the Flaky Layers

The unique texture of Rougamo comes from how you roll it, not just the dough!

1. Oil Mix: You’ll need a seasoned oil paste. Mix flour, a pinch of salt, and a dash of Chinese Five Spice or a touch of ground Sichuan peppercorns (optional) with a few spoonfuls of oil. This oil layer is what separates the dough layers as it cooks.
2. Roll and Coil:
   • Roll a piece of dough into a thin, long rectangle.
   • Spread a thin layer of the seasoned oil paste all over it.
   • Roll the rectangle tightly into a log, like a Swiss roll.
   • Curl the log into a tight coil (like a snail shell).
   • Flatten the coil with your hand, then roll it out gently into a 4-5 inch thick circle. This coiling technique creates the flaky layers!

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Troubleshooting and Cooking on the Stove-Top

Making Rougamo is fast, but a few simple tips will make a huge difference in the final taste and texture.

Common Mistakes to Avoid:

Stove-Top Cooking for the Perfect Crunch

We cook this flatbread in two steps for the best results:

1. Frying (The Cook): Heat a flat pan or skillet (no oil needed for this part). Cook the flattened bread for about 3-4 minutes on each side until it is golden-brown with a crispy crust.
2. Baking/Roasting (The Fluff): This is the secret step! If you want the bread to be extra puffy and crispy, transfer the cooked flatbread to a toaster oven or a regular oven set to 400∘F for 3-5 minutes. This final blast of dry heat separates those beautiful layers even more.

Best Serving Suggestions

The most traditional filling for Rougamo is Lu Rou, a slow-braised, savory pork stew often made with pork belly and star anise. The bread is sliced open, and the juicy, shredded meat and sauce are spooned inside.

• Traditional: Fill with Lu Rou or other slow-cooked meat.
• Simple & Quick: Fill with scrambled eggs and green onions for a fast breakfast sandwich.
• Vegetarian: Use a stir-fried mix of mushrooms, tofu, and Chinese-style pickled vegetables.
• Dip: Serve the bread plain as a side for rich soups or stews.

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The Recipe Card

Easy Authentic Rougamo Bread (Chinese Hamburger)

Description: Simple instructions for making the flaky layers of authentic Rougamo bread, the famous Chinese Hamburger from Xi’an street food. Perfect for filling with savory meat or vegetables.

Ingredients

For the Hot Water Dough:

• 2 cups All-Purpose Flour
• 43​ cup Water, very hot (160∘F or 70∘C)
• 41​ teaspoon Salt

For the Seasoned Oil Paste:

• 41​ cup All-Purpose Flour
• 3 Tablespoons Vegetable Oil
• 41​ teaspoon Salt
• Pinch of Chinese Five Spice (optional, for extra flavor)

Related Guide: Bread Flour vs All-Purpose Flour

Instructions

1. Make the Dough: In a large bowl, mix the flour and salt. Pour in the very hot water. Mix with a fork until shaggy. Once cool enough, knead on a lightly floured surface for 5 minutes until smooth.
2. Rest the Dough: Place the dough in the bowl, cover it with plastic wrap or a damp towel, and let it rest for at least 30 minutes, up to 1 hour.
3. Prepare the Oil Paste: In a small bowl, whisk together the flour, oil, salt, and Chinese Five Spice (if using) until a thick paste forms.
4. Divide and Roll: Divide the rested dough into 6 equal pieces. Roll each piece into a thin, long rectangle (about $4\times 8$ inches).
5. Coil for Layers: Spread a thin layer of the oil paste evenly over the dough rectangle. Roll the dough up tightly like a jelly roll or a cigar. Then, curl the long roll into a tight coil (a “snail shell”) and tuck the end underneath.
6. Flatten: Lightly flour your surface. Use a rolling pin to gently flatten each coil into a circular disk about 4-5 inches wide and 41​-inch thick.
7. Cook the Bread (Stove-top): Heat a dry skillet or pan over medium-high heat. Place a piece of flatbread on the pan and cook for 3-4 minutes per side until it is golden-brown and crispy.
8. Finish (Optional Crisp): For extra crispiness, transfer the cooked bread to a 400∘F oven or toaster oven for 3-5 minutes until the layers begin to separate.
9. Serve: Slice the warm bread halfway through to create a pocket and fill it with your favorite stuffing, like Lu Rou.

Notes & Tips

• Storage: Store cooked Rougamo bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
• Reheating: Reheat for the best results in a toaster oven or air fryer at 350∘F for a few minutes until it is crispy again. Microwaving will make it tough.
• Substitution: If you don’t have all-purpose flour, bread flour works, but the dough might be slightly tougher. For a filling, ground pork or shredded chicken can be used instead of the traditional pork belly for a quicker meal.

Nutrition Information (Placeholder)

(Nutrition information is an estimate based on ingredients and is for the plain bread only.)

Your New Favorite Crispy Bread

Now you have all the insider tips and tricks to make perfect, layered Rougamo bread right in your own kitchen. It’s truly amazing how a few simple ingredients can create such a wonderful texture and flavor. The next time you want to try an authentic piece of Shaanxi Province cuisine, you know where to start!

For an idea on what to serve with your Rougamo, check out our recipe for the traditional Lu Rou stew [Internal Link Placeholder]—it’s the perfect, savory pairing!

Frequently Asked Questions

What is the difference between Rougamo and a Chinese Green Onion Pancake?

Rougamo bread is similar to a Green Onion Pancake because both are savory Chinese flatbreads. However, Rougamo is made with a hot water dough that is coiled into a snail shape to create separated flaky layers, making it sturdy enough to be used as a pocket for fillings like stewed meats. Green Onion Pancakes are typically much thinner, pan-fried, and often just served plain or as a side.

What is the traditional filling for Rougamo?

The traditional and most famous filling for Rougamo is Lu Rou, which is a savory stew of shredded meat, usually pork belly or other cuts of pork. The meat is slowly braised for hours with spices like star anise, creating an intensely flavorful and juicy filling that soaks into the crispy bread. This is why it is often called the Chinese Hamburger.

Why is hot water dough used instead of cold water dough?

Hot water dough is essential for Rougamo because the high temperature of the water keeps the gluten in the flour from developing too much. This results in a dough that is much softer and more pliable, leading to a tender and slightly chewy texture. If you use cold water, the dough would be too elastic and tough, which wouldn’t create the delicate flaky layers needed for the perfect Xi’an street food bread.

Can I freeze the Rougamo dough for later?

Yes, you can freeze the dough! After completing step 6 (flattening the coiled dough into discs), wrap each Rougamo disc tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to cook, thaw them overnight in the refrigerator before moving to step 7 (cooking them on the stove-top)

Tell me: What savory filling are you most excited to try in your first homemade Chinese Hamburger?