The dough you are talking about is made of flour, which is ground from wheat.

Buy yourself some wheat flour (both in grain and oil stores and supermarkets, and it costs two or three yuan a catty in Guangzhou), mix it with cold water, and spread it evenly on melon seeds (I don't think I have seen melon seeds before, so I can use a pan instead), and the thinner it is.

When the cake is almost formed, add eggs, seasoning, crispy, chopped green onion, vegetable leaves and so on.

When the eggs are cooked and the cakes are cooked, you can roll them up and eat them.

This is a very common practice in northern pasta snacks, such as Tianjin pancake fruit and Shandong pancake.

You can go to the Shandong pancake shop in the west gate of Huashi to see how to do it. ?

The kind of practice you mentioned is actually a relatively cottage practice. In order to speed up the production, mobile vendors made a lot of flour cakes in advance, added oil (I don't know if it is gutter oil) to make the flour cakes close to transparency, and brushed a lot of sauce.