Baiji mo (Bai ji mo)

Shaanxi leavened flatbread

Baiji mo, also written bai ji mo (白吉饃), is a wheat flatbread that Shrine Kitchen identifies with Shaanxi cuisine. That source describes it as leavened and usually only partly risen. It also notes that the bread is split and filled with stewed meat to make roujiamo. This recipe covers the bread alone; the meat filling and sandwich assembly belong to a separate dish.

The Shrine Kitchen batch makes four to six pieces from two cups all-purpose wheat flour, one teaspoon yeast, half a teaspoon salt and three-quarters to one cup water. The water amount is a range, so begin with the lower quantity and add only enough for the flour to form a dough. The source gives cups and teaspoons and no weights; those measurements are kept in its original units rather than converted by assumption.

Mix the flour, yeast and salt first, then work in the water until the ingredients come together. Cover the dough and let it rise for 30 to 60 minutes. Shrine Kitchen says baiji mo is generally only half-risen and that about half an hour is often enough, while its recipe card gives the full 30-to-60-minute range. It does not define how to measure a half-rise, so this recipe retains the timed range without adding a volume test.

After the rise, knead the dough and divide it into four to six portions. Flatten each portion into a strip, roll it into a coil, turn the coil on its side and flatten it into a round with slightly raised edges. The shape is distinct from a plain uncoiled pita round, but the source does not specify a target diameter or thickness.

Cook the rounds in a skillet until lightly browned, about five minutes per side. Shrine Kitchen does not state pan temperature, whether the pan should be covered, or a measured internal endpoint. The steps therefore retain the source's time and browning cue without adding a temperature or a covered-pan instruction from a different method. The bread can be served on its own or split to hold the stewed meat used in roujiamo.

Use ordinary care with raw flour and hot cookware. Do not taste uncooked dough; keep it apart from ready-to-eat food and clean hands and surfaces after handling. Stay by the stove while cooking and use suitable tools to handle the skillet. The source gives no storage duration, so this page makes none.