Indian Flying Cake
1.
300g plain flour + 30g milk powder (or 60g pure milk) + 2 eggs + appropriate amount of water, the bread machine starts and the dough program, about 23 minutes. I haven't tried handmade and dough. (Ps: Remember to observe and adjust the amount of water, and the dough becomes soggy and sticky as shown in the picture.).
2.
Put a small spoonful of sunflower oil on the board, take out about one-sixth of the dough, dip it in sunflower oil, and squeeze it with your hands. Roll out the rolling pin from the middle to the sides. The translucent one, the thinner the better. (Ps: When the dough touches the oil, it will not stick to the hands immediately, and the stretchability is particularly good, be careful not to use too much force to break the skin.).
3.
Cut the fruit into thin slices and place it in the middle of the crust. Sprinkle a little white sugar evenly on the entire crust.
4.
Fold the four sides of the pie crust to the middle, cover the fruit, and make it into a square or rectangle.
5.
Put a little sunflower oil in a flat-bottomed non-stick pan and fry on low heat until both sides of the cake turn yellow.
6.
Cut or cut into pieces, and the delicious flying cake is complete. (I personally feel that the apple and banana flying cakes are the most delicious.)
