Exclusive Fragrant Bean and Pepper Salt Crisp Flatbread

Dissolve the baking powder in warm water.

Pour into the stand mixer, and first use chopsticks to stir into large clumps.

Start a stir.

Knead and form into a ball, then turn off the machine.

Knead into a smooth dough. Place in warm water to speed up fermentation.

The dough that has been kneaded.

The honeycomb tissue is particularly dense.

Take an appropriate amount of dough, knead out the air, and shape it into a round.

Roll it into a thin sheet and sprinkle a thin layer of salt on top.

In a small bowl, an appropriate amount of fenugreek powder, sichuan pepper powder, and a little salt.

Mix the peanut oil evenly.

Spread evenly over the dough sheets.

Cut somewhere randomly.

Roll up in circles from the incision.

Pinch at the joint.

Press the circle from the small head downward.

Roll it out into slices about one centimeter thick.

Brush oil on the electric griddle, place the pancake batter in, and pour some peanut oil on top as well.

Spread evenly. Cover and let rest for 20 minutes. The dough has noticeably thickened. Heat with lid on both top and bottom for about 5 minutes.

Flip it over.

Use a toothpick to evenly poke some small holes. Cover with a lid and cook for another 5 minutes.

Flip it over and evenly poke small holes with a toothpick.

Cover with the lid and flip when baked until it's golden to your liking. You can flip it a couple more times for more even coloring.

Finished product.

Finished product.