Let the dough rest for about two hours before kneading it until smooth.This is the desired result:
Roll out the thin sheet of dough into a flat shape.
Spread a fine layer of salt over the thin dough pancake.PancakeEvenly apply a layer of light oil.
Start rolling up the thin pancake from one end, pressing the edges and seams tightly to prevent any oozing.
Cut into two or three segments according to your preference, then twist each segment tightly and rotate to form larger bun shapes.
Let the dough rest before rolling it out into a pancake shape; do not roll too thin or too hard, as this can make the pancake tough and unappetizing.
Heata flat-bottomed pan.No need to add oil; cook directly.After about fifteen minutes, the pancake will puff up.