Prepare materials

High gluten flour: 500g, warm water: 320g, edible oil: appropriate amount, salt: 1 spoon, onion: appropriate amount.

1. Pour warm water into high-gluten flour, stir it with chopsticks into a flocculent shape, and then knead it into a smooth dough. Cover with plastic wrap or pot cover and let stand for 30 minutes.

2. Spread the flour on the chopping board to prevent sticking, knead the dough evenly, and when the dough becomes soft and delicate, roll it into large slices with a rolling pin.

3, brush a layer of cooking oil, prepare 2 onions, wash and cut the circle, and then sprinkle with the right amount of onions.

4. The oiled bread is rolled up from the side close to you and divided into cakes of appropriate size according to the size of your own pot.

5. flatten one of them. According to the size of your own pot, roll it into a round cake with moderate thickness with a rolling pin. Bread should not be too thin, easy to lose water, nor too thick, not easy to cook.

6. Heat the pan, add a proper amount of cooking oil, put the blank of the bread into the pan, cover it with low heat, open it after 2 minutes, turn it over and bake it on both sides until golden.

7, pancakes should be soft, you must not use small fire or fire, fire is easy to paste, small fire is easy to dry hard, so pancakes should be used in medium fire, and the lid must be covered during baking to keep the moisture of the cake. Look, this is a pancake made of warm water and flour. It is so soft.

8. done.