Peking dough churbans

1 serving


Dilute yeast with warm water, mix with sugar and soda, add 350 g of cold water (360 g warm in winter) and knead the batter. Put the cinnamon, stir and pour in the remaining flour. Knead the dough, cover with a wet wipe and leave for 10 minutes. Then divide the dough into balls with a diameter of 5 cm, lubricate with vegetable oil. Flatten each ball into a thick tortilla, making a hole in the center below and above, fry on a low heat on both sides until browned and bake in the oven until pale yellow.