Whole wheat pancake

Name: Whole wheat pancake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 50g Whole wheat flour; 100g All-purpose flour; 2g Yeast; 85g Water; to taste Edible oil

Soft, chewy whole-wheat flatbreads rolled thin and dry-cooked until they puff in the pan, perfect for wrapping savory fillings or serving as a wholesome staple.

1 hrNewEasy Staple Food Pan-fry Other

Instructions

1
Mix all the ingredients to form a smooth and soft dough, and let it rest for 10 minutes.
2
Divide the dough into 8 portions.
3
Sprinkle dry flour on the cutting board, roll the dough into a ball, and roll it out into a pancake shape.
4
It's not rolled out round enough.
5
Heat the pan, cook on both sides until puffed up, and it's done.
6
I used low heat, but later switched to medium heat and found it cooked faster, though it was easy to burn. The pancake can be rolled with your favorite ingredients or eaten as a staple food.

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Ingredients

Main Ingredients

Whole wheat flour
50g
All-purpose flour
100g
Yeast
2g
Water
85g

Seasonings

Edible oil
to taste