Pan-cooked flatbread

Divide the dough flour in half, mixing one half with cool water and the other with hot water using chopsticks. Once safe to handle, combine and knead, then cover and rest for 40 min.

Mix the pastry flour, salt and oil into a thick paste without dry flour. This version uses room-temperature oil and does not require pouring extremely hot oil into flour.

Gently press and divide the dough into equal portions, about four breads for the original batch. Roll out and divide the paste evenly among them, spreading thinly and leaving a little border.

Cut from the center to the edge, roll around the slit into a cone and pinch closed. Press down from the tip and roll to about 3 mm thick, sized to fit the pan.

Preheat the griddle as directed, lightly oil it, add the bread and lightly brush the top. Use medium-low heat in a frying pan. Set a 1 min first-side check, then turn and adjust the heat as needed until no wet dough remains inside.

Remove with a spatula, cool briefly, then gently loosen or cut the layers. The inside should be cooked and soft rather than wet and raw.