Chinese flatbread is a very popular choice for breakfast in china. It is crispy on the outside and soft on the inside so that one can cut it open and add sausage, ham, roast beef, scrambled egg or even vegetables (such as lettuce and cucumber) as stuffing.
1.Depending on how many flatbreads you’re planning to cook, so many eggs you will need and in size they shouldn’t be very large (preferably). You’ll need a lot of vegetable oil - there will be some kind of deep frying. In a bowl let’s put flour, salt and pour water.
2.Immediately with hands, let’s knead elastic dough - it shouldn’t, definitely, stick to fingers. If necessary, continue kneading, adjusting by a little adding of flour and water. Make the ready dough in a ball.
3.Wrap the dough in the food wrap and send it for 20-25 minutes to the cold for comfortable work in the future.
4.Form a thick "sausage" from well-cooled dough. Then cut it into 6 equal pieces.
5.Let’s roll one of these pieces into the most thin (almost to the transparency of the dough) strip with a width of 6-7 cm.
6.Grease with vegetable oil (optionally soft butter can be used) and fold the strip lengthwise as in the photo.
7.Roll in the form of a rose.
8.And with force by means of a rolling pin let’s roll the obtained "rose" into a flatbread. The point of these actions is that then in the process of frying there is a layered effect.
9.Pre-heat oil in the frying pan on intense fire. The amount of oil should be such that its level reaches almost the highest point of the flatbread. Lay out the future flatbread and cover with a lid when frying. The surface should become golden brown, then turn over and wait for the same effect on next side. Temporarily remove the frying pan from the cooking surface in order to lift slightly the middle layer of the flatbread with a fork.
10.In the obtained hollow gently break the egg, preventing it from flowing. Continue to fry the flatbread without turning over and it’s necessary to reduce the fire to a minimum with the lid closed.
11.Ready-made flatbreads look incredibly delicious, and when break in half the layered texture is very visible. Serve them hot, enjoying the crunch and deserved compliments from the tasters.