Crispy multi-layered pancake
300g flour, add 10g granulated sugar (makes the flatbread color more appealing). First, use 110g of boiling water to scald the flour , stirring into dough scraps. Then, add 110g of cold water. After forming a dough, spray with cooking oil, let it rest for a while, then continue kneading. Repeat the kneading process several times until you achieve a very smooth and fine dough. Divide directly into three equal portions and let rest for at least 30 minutes.
Roll the rested dough into a rectangular sheet about 2mm thick. Mix one tablespoon of flour with one tablespoon of oil to create an oil paste with a yogurt-like consistency. Spread the oil paste evenly over the dough sheet, then evenly sprinkle a layer of pepper-salt powder .
Make several cuts on the top and bottom edges (as shown in the image reference for folding), then fold it like a blanket to create distinct layers. After folding, pinch all the edges tightly to seal (this will help it puff up when cooking). It's essential to let it rest for another 10 minutes before rolling it out. Only when the dough is properly rested will the flatbread have the best texture. If it doesn't shrink back, it's proofed enough.
Lightly spray the surface with water, then sprinkle sesame seeds. Gently roll over it again to help the sesame seeds adhere firmly.
Preheat a flat griddle or skillet over medium heat. If you like it crispy, add more oil. Place the rolled-out dough on the skillet, cover with a lid, and cook over medium heat. Once one side is golden brown, flip it. This flatbread cooks very quickly. Flip it twice – once it puffs up, it's fully cooked.
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