How to make coarse grain pancakes?

knead flour into dough

Mix the two kinds of flour evenly and heat the water. Hold the cup in your left hand and chopsticks in your right hand, and stir while adding water to form a flocculent shape as shown in the figure. Let it dry a little. When it reaches the acceptable temperature for your hands (it feels a little hot), it will become a smooth dough. Cover and keep the noodles for at least one hour. The longer the time, the better the cake.

Divide into small flour of about 20g.

Roll it as thin as dumpling skin first, and then roll it slowly from another angle.

Boil the steamer, brush the oil steaming curtain and cover the first cake. Roll out the second cake, fold it on the first cake and cover it. Launch the third cake, and so on. Put the last cake in the pot, cover it and steam for five minutes.

Take out all the cakes as soon as possible, and then slowly lift them layer by layer.

Very thin, right? Then roll, fry and stew, as you like.