1. When the flour is ready, stir the flour into a large floc with warm water. 300 grams of flour I used 210 grams of warm water
2. Then knead the flour into a smooth dough. The dough can be kneaded for about 10 minutes after it is roughly formed, and then knead again, so that it is very smooth. Cover the kneaded dough for half an hour
3. After half an hour, the dough does not need to be kneaded. Take out the dough and divide it directly into 3 dough mixtures. Roll briefly
4. The ripe sesame seeds are simply rolled out with a rolling pin, and rolled into half pieces. It tastes delicious when it’s half broken and half whole
5. Roll the dough into a large rectangular flake, spread a layer of oil and sprinkle with a little salt to enhance the flavor, and then sprinkle with cooked sesame seeds
6. Then sprinkle with chopped chives
7. Roll the sprinkled large noodles up and down together, and roll them to the center to face each other
8. Fold it in half and press it together, then squeeze it with the palm of your hand, roll it up from one end, and roll it out a little bit at the other end.
9. Finally, press the flat end under the rolled up agent, now you can press it again.
10. Next, roll the rolled dough into a big cake, not too thin, a little more than half a centimeter thick
11. Heat the pan, brush the bottom with oil, put in the rolled flatbread, brush a layer of oil on the surface of the cake to lock the moisture. Bake over medium heat; bake the cake until both sides are golden and ripe. It is crispy on the outside and soft on the inside, sesame fragrant, scallion oil fragrant, especially delicious.
Tips:You don’t need to knead the dough again after it’s reconciled, just remove it. If you knead too much, it will become more gluten.
Use ripe sesame seeds for sesame seeds. Roll out the ripe sesame seeds with a rolling pin. They are in a half-crushed state. They taste good and taste fragrant.
