Pocket bread

Name: Pocket bread
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 200g Flour; 50g cold boiled water; 50g 50-degree warm water; to taste Vegetable oil

Dry-toasted pocket flatbreads made from half hot-water, half cold-water dough that puff into hollow pillows, ideal for stuffing with meat, vegetables or salad.

30 minNewMedium Staple Food Other Original

Instructions

1
Mix half of the flour with cold water into a crumble, and mix the other half with warm water into a crumble, then combine them together and knead into a smooth dough.
2
Wake up for fifteen minutes.
3
The dough has risen.
4
Knead the noodles into strips and cut them into 8 portions.
5
Roll it out into the shape of a ox tongue.
6
Spray some vegetable oil with an oil sprayer.
7
Half off.
8
Preheat the pan, do not add oil, and place the pancake in the pan to cook over low heat.
9
Cook until both sides are golden.
10
Picking vegetables or picking meat, both are very delicious.