John Myers
Ingredients for 1 servings:
- 100 g wheat flour type 405
- 50 g water
- 1 pinch of salt
- n. B. Sesame oil, light
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
a must-have side dish for Peking duck
Knead the dough ingredients into a smooth, supple dough that no longer sticks to your fingers. Let it rest for 10 minutes. Roll the dough out on a floured board into a log about 2.5 cm in diameter. Divide the log crosswise into 8 pieces. Brush two pieces of dough on one side with oil, press the oiled surfaces together, and roll out into thin, round dough balls. Fry the balls over low heat for about 2 minutes on each side. They should be white with a few small brown spots. To eat, separate the pancakes and top with the ingredients. For Peking duck, this would be: a piece of crispy skin, a piece of duck meat, strips of spring onion, and leek. Drizzle with your choice of sauce, fold over, and eat from your hand.
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