Clay Oven · Stuffed Flatbread
Gong'an Guokui (Oven-Baked Stuffed Flatbread)
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It is baked by slapping the dough onto the inside wall of a cylindrical charcoal stove, the same way naan meets a tandoor.
A wheat dough is filled, pressed flat and stuck to the inside wall of a clay-lined, barrel-shaped charcoal oven until crisp. There are more than ten kinds, including sugar, fresh pork, beef and preserved mustard greens.
Why it's made this way: The style comes from Gong'an County in Jingzhou, and in 2019 it was picked as one of Hubei's ten famous Chu snacks; guokui sold in Wuhan and Jingzhou often carry the Gong'an name.
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Part of World of Street Food — 3422 dishes from 118 countries.
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