Exclusive Romaine Lettuce and Egg Wheat Pancake

Mix 150g of flour, 1g of salt, and 110g of water into a dough with chopsticks, then cover with plastic wrap and let it rest for over an hour.

Wash the romaine lettuce thoroughly.

Blanch in boiling water until softened.

Taken out and cooled.

Cut dry ingredients finely.

Finely chop the scallions.

Mix minced meat, romaine lettuce, green onions, minced garlic, salt, and oyster sauce into a filling.

Beat the eggs into a liquid.

Divide the fermented dough into two portions, take one portion and roll it into a round piece that is thicker in the middle and thinner at the edges. Spread a little oil in the center, place the oil lettuce and meat filling inside, and use both hands to seal it. The dough is a bit sticky, so dust your hands with some flour while handling it.

Place the two completed ones with the seam facing down.

Roll it into a thin pancake.

Heat a flat non-stick pan, place the pita dough in it, and cook the bread on high heat.

Flip it over and continue to cook, brushing oil on both sides.

After flipping it twice, the pancake is basically cooked.

Use chopsticks to make a hole in the middle of the pancake, pour in the beaten egg, cover, and let it simmer briefly until it sets.

Take out and cut into small pieces.

The skin is thin and the filling is full, with the aroma of meat, egg, and vegetables, very delicious.