These breakfast chapatis are very crispy and will fall apart when pinched. When you break it open, you will see that the layers inside are also very rich and nutritious.
Ingredients
- 300 grams of flour
- 3 eggs
- 3 grams of salt
- a handful of chives
- appropriate amount of oil.
Instructions
- prepare 300 grams of ordinary flour and pour it into a basin.
- Then break 3 eggs into a large bowl, add 3 grams of salt, stir it up with chopsticks and set aside.
- Next prepare a handful of green onions, cut them into chopped green onions, put them into the eggs, and mix them evenly.
- Then slowly pour the egg liquid into the flour, stirring while pouring, and stir the flour into a dough. After stirring into a dough, add 20 grams of corn oil into it.
- If you don’t want to touch the dough with your hands, you can prepare a shovel to knead the dough. Press and stir the dough to form a dough. Just arrange it into a softer dough. Cover the dough and let it rest for a few minutes.
- Put the dough on the chopping board and knead it until it is smooth, then roll the dough into a long strip.
- After kneading into long strips, divide it into uniformly sized dough pieces, then take out a small dough piece and knead it from the outside inward with your fingers until it becomes a small ball.
- After everything is kneaded, brush a layer of oil on a plate. A thin layer is enough. Then put the kneaded dough into the plate one by one, and then brush a layer of oil on the surface of the dough. To prevent the water from evaporating, cover and allow the dough to fully rise.
- After about 1 hour of sugaring, our dough has been sugared. Press it with your fingers and it will be very soft.
- Next,pour the excess oil in the plate onto the chopping board and spread it evenly with our hands. After spreading it evenly, put the dough on the chopping board and flatten it with our hands. After everything is processed, roll it out with a rolling pin. Beef tongue shape.
- Then roll it up from the bottom, cover it with plastic wrap and put it aside for 2 minutes.
- After the sugared noodles are flattened with your hands, roll them up from the other end and seal them downwards.
- After rolling everything, place it on the chopping board, press it gently with your hands, cover it with plastic wrap and let it rest for a few minutes.
- Use a rolling pin to roll out the relaxed dough.Roll it thin. After everything is done,put a layer at the bottom. Hold the divider paper or fresh-keeping bag, put the dough on it, put another layer on it, put the dough base again, repeat the operation in this order, make more and freeze it in the refrigerator.
- Brush some oil into the electric baking pan. If you don’t like a lot of oil, you can skip the oil. Turn on medium heat and put the cake dough directly into it. Brush oil on top of the cake dough to lock in the moisture. Cover the lid and bake for 4 minutes.
- If the cake puffs up, press it with a shovel. If it rebounds quickly, it proves it’s cooked. Take it out.
