This staple food mainly uses whole wheat flour, and is baked using an oil-free method. It is more in line with the requirements of weight loss and fitness people for low-carbon staple food. Take a thin piece of bread and spread it with some sauce, and then put some lettuce and chicken.

It became the old Beijing chicken roll.

The method is also very simple!

By Da Qiao Ma Ingredients Whole wheat flour 500g salt 1 teaspoon vegetable oil A little smear a flat-top pot with an appropriate amount of boiling water Method Steps 1. Add 1 teaspoon salt to whole wheat flour and stir evenly, slowly pour in boiling water and stir the flour into a snowflake shape.

Let cool and knead into dough as shown in the picture.

Set aside to wake up for 20 minutes.

2. Divide the dough into equal sizes.

3. Roll the pancake into a round shape. It doesn’t matter if it’s not round, but it should be rolled evenly.

4. Use a small round basin or plate to buckle it on the dough, use a knife to draw a circle along the tool, save the extra dough for kneading into dough, set it aside, and use it later.

5. Preheat a flat-top pan over medium heat and apply a thin layer of oil. The coating on my pan is non-stick, so I need to apply some oil. If you want no oil at all, then use a little non-stick.

Pancakes come from the pan.

6. Put the cake in and keep the heat on medium to low throughout.

7. When the dough is full of puffs, continue to bake the other side.

8. You can press the bulging area to release the gas.

9. Fry both sides like this before serving.

10. The finished product is ready to be eaten as a burrito!

11. Tips for finished product 1. The dough must be covered with plastic wrap to prevent the skin from drying out.

2. Let the baked cake cool slightly and put it in a bag to soften.

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