1. Cut the bananas into 7 to 8 cm thick slices, and thaw the Indian flying cakes in advance.
2. Sprinkle a layer of dry powder on the chopping board and fold the flying cake into a square.
3. Fold the crust into four layers.
4. Then cut into quarters.
5. Take one portion into a rectangle.
6. Put two bananas on the side.
7. Spread a little water on the side, fold the crust in half and use a fork to press out the pattern to fix it.
8. Do four in turn.
9. Don't put oil in the pan, put in the finished embryo.
10. Cover with a small fire and heat to set shape on one side, turn over and continue to bake.
11. Turn it over from time to time, and you will see that the crust is slowly swelling, and the puff pastry is layering. It’s best to bake the sides of the pie.
12. Bake until golden on both sides and crispy outer skin. Serve hot. I bake a total of 18 minutes.
Tips:1. Use a low fire most of the time. In the last few minutes, use a medium-to-small fire to make the skin crispy. Be careful not to burn too much.
2. Turn over and wipe off the moisture on the lid from time to time when baking.
