3 cups of flour, 1.5 cups of water, 0.5 cups of cooking oil, 1/2tsp of baking powder, salt, 30ml each of sesame oil and sesame paste

8g of yeast (about 1 sachet), about 50g of white sesame seeds.

1. Prepare: 3 cups of flour, 1.5 cups of water, 0.5 cups of cooking oil, 0.5tsp of baking powder, common salt, yeast into the bread machine, knead for 20 minutes to form a dough, or if kneaded by hand, it will take about 45 minutes.

30ml each of sesame oil and sesame paste, mix well to make shortening.

2. Take about 150g of the kneaded dough and roll it out on a floured board to a length of about 20cm, width of about 15cm and thickness of 2mm, brush it with a layer of shortening and roll it up into a dough roll. Cut into 4 portions and set aside.

3. Make about 20 grams of dough and roll it out into a round shape like dumpling skin. Slightly stretch 1 portion of the rolls you prepared in step 2, place it in the center of the dough sheet, and wrap the rolls in the dough sheet like a bun. Flatten into a small round cake. Make a baklava.

4. Spread sesame seeds: spread sesame seeds in the pan, dip one side of the baklava embryo into 2 drops of water (not too much water), and then wipe with your fingers until the surface of the baklava embryo is formed into a white, sticky batter, the white batter is facing downward, snap the baklava embryo inside the sesame seeds, and gently press down on the sesame seeds to make sure they are sticking to the surface. Make sure to use your fingers to wipe the sesame seeds a few times so that they don't come off easily.

5. Oil a pan and cook on both sides over medium or low heat, remembering to cook the side without sesame seeds first, and finally until both sides are golden brown. As a result, the pancake will expand into a hemisphere, so you can use a flat spatula to flatten it out

Make sure to use a flat spatula to flatten the pancake.