Lao Bing (Flatbread)

Ingredients

• Oil
• Flour
• Electric Crepe Pan (Tawa)

Steps

1. Pour 400g of flour into a basin. Mix half with cold water and half with hot water. Stir into a shaggy dough, then knead by hand into a ball. Cover with plastic wrap and let rest for 40 minutes.
2. 10 minutes before the resting time is up, check the recipe for the Oil Paste/oil酥 in [Tips](../../condiment/油酥.md) (a warm Oil Paste yields better results).
3. Once the dough has rested, you do not need to knead it again. Press it down slightly and use a knife (a horizontal cut then a vertical cut) to divide it into four portions.
4. Form balls and roll them out into circles roughly the size of the crepe pan. Take 1/4 of the Oil Paste and spread it evenly over the surface of the dough.
5. Cut along the radius of the dough. Roll it up starting from the outer edge into a cone shape. Then pinch the end of the cone firmly to prevent the oil paste from leaking out.
6. Press down the pointed end of the dough cone to flatten it, then roll it out again into a flatbread roughly the size of the crepe pan (thickness is approx 3mm).
7. Preheat the electric crepe pan and brush with a little cold oil (there's a technique: heat the pan and then apply cold oil to prevent sticking). Place the rolled dough in the pan. Brush a little oil on the top surface as well, spreading evenly (to lock in moisture), then cover the lid.
8. Cook over high heat for one minute. Open the lid, flip the bun, and cook for another minute.
9. Repeat the above steps to finish baking the bun.