Flaky Chinese flatbread

Put the flour in a heatproof bowl. Stir with chopsticks while slowly adding the boiling water, then add cool water. Knead only once safe to handle, cover with a damp cloth and rest for 20 min; keep hands away from boiling water.

Divide the dough into similar pieces sized for the pan and roll each thin. Spread about half the oil thinly across the sheets, sprinkle on the salt, roll into ropes and coil each rope.

Cover the coils and rest for 10 min, then roll gently into evenly thin pancakes. If they spring back strongly, let them relax longer rather than forcing them.

Brush a nonstick pan with some remaining oil and cook the flatbreads in batches over low heat. Turn until golden and blistered on both sides with no wet raw dough inside. Keep within the listed oil total and reserve a little for the egg.

Wash and drain the lettuce. Use the remaining oil to fry the egg until white and yolk are firm, then divide it among the breads. Heat the ham as its package directs; reheated cooked food should reach 74°C in the center. Wash after handling raw egg and use clean utensils.

Divide the cooked egg, lettuce, ham and cheese among the flatbreads, roll or fold and serve warm.