Measurements
- Flour = 400g
- Hot water = 130ml (80 degrees)
- Cold water = 130ml
Steps
- Pour 400g flour into a bowl, use cold water for half of the flour and hot water for the other half, mix into shaggy dough, and knead into a ball. Cover with plastic wrap and let rest for 40 minutes.
- When there are 10 minutes left in the resting time, check the tips for the oil paste method (hot oil paste works better).
- Do not knead the rested dough; just press it lightly, then cut it into four portions with one horizontal cut and one vertical cut.
- Round each piece, roll it out to about the size of the electric griddle, take 1/4 of the oil paste and spread it evenly over the surface of the dough.
- Cut along the radius of the dough, roll it from the outer edge into a cone, then pinch the tail of the cone to prevent the oil paste from leaking.
- Press the tip of the dough cone to flatten it, then roll it out again to about the size of the electric griddle (about 3mm thick).
- Preheat the electric griddle and brush with cold oil (hot pan, cold oil), place the rolled dough onto the griddle, brush a little oil on top as well and spread evenly (to lock in moisture), and cover with the lid.
- Cook over high heat for 1 minute, open the lid, flip the dough, and cook for another 1 minute.
- Repeat the above steps to finish cooking the flatbread.
