1. Add 250 grams of boiling water to flour, knead thoroughly, spread and cool, then knead into strips, flatten and roll into rectangular thin-skinned blanks;

2. Put some oil and salt on the thin crust, then roll it up and cut it into small billets, and then flatten the small billets and roll them into round cakes for later use;

3. Heat the pot on the fire, brush the cake with oil, put it in the pot and bake it with low fire until both sides are golden.