1. Mix flour and salt in a large bowl, slowly pour in warm water, and stir with chopsticks or fork while pouring until a smooth dough is formed.

2. Take out the dough and knead it on the chopping board for a few minutes until the dough becomes soft and elastic.

3. Cover the dough with plastic wrap and let it stand for 15-20 minutes to let the dough relax fully.

4. Take out the dough and divide it into several portions, about 30 grams each, and round it for later use.

5. Take a portion of dough, roll it into thin slices, put some cut butter on it, then fold the dough in half and gently press it with your palm to seal the butter.

6. Then roll it into thin slices, add some butter, and repeat the steps of folding and compacting several times until the butter is completely wrapped by dough.

7. Finally, roll the buttered dough into thin slices, coat it with butter, roll it into a compact cylinder, and cut it into several parts for later use.

8. Take out a piece of cut dough, roll it into pancake shape, and fry it in the pot for about 2 minutes on each side until both sides are golden and hissing.