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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 500g of medium flour, add 4g of yeast and 360g of room temperature water gradually while stirring, and knead into a soft dough. Brush the bottom of the bowl with a little oil, cover with a damp cloth, and let rest until doubled in size.
Watch out
Add water gradually in small amounts, otherwise adding too much water at once will make the dough too wet to shape.
The smoking hot oil is extremely hot, please watch it carefully nearby, otherwise overheating can cause a fire and serious danger.
Add 150g of medium flour, 1 tsp of Sichuan pepper powder, and 2 tsp of salt into a container. Finally, pour in 150g of hot oil heated until smoking, and mix evenly until no dry flour remains to form an oil paste.
local_fire_departmentHigh heat for hot oilWatch out
The hot oil is extremely hot, pour carefully and slowly, otherwise splashing hot oil will cause severe burns.
Brush a thin layer of oil on the board, take out the rested dough, press and spread it flat on the board to about 1 cm thick. Next, spread the cooled oil paste evenly on top, roll up the dough while gently pressing backwards to make the skin thinner and layers better, roll into a log, and cut into 10 small pieces.
Watch out
The oil paste must be cooled before spreading on the dough, otherwise the hot oil will kill the yeast and prevent the dough from rising.
Roll and flatten the cut pieces with a rolling pin, fold the cut ends into thirds; fold again after rolling out, and fold into thirds once more. Then coat the smooth side with a layer of white sesame seeds, roll it to about half a palm size, and place it in the baking tray.
Watch out
Apply even pressure when folding into thirds, otherwise pressing too hard will squeeze out the oil paste and ruin the layers.
The oven temperature is as high as 240°C and extremely hot, you must wear heat-resistant gloves when putting in and taking out the baking tray, otherwise it will cause severe burns.
After making them all, brush a thin layer of oil on the surface of the flatbreads, put them into the upper-middle layer of the oven preheated to 240°C top and bottom heat, bake for about 18 to 20 minutes until the surface is golden brown.
local_fire_departmentTop and bottom heat 240°CWatch out
Monitor the surface coloring during baking, otherwise overbaking will cause the crust to char and turn bitter.
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