Peking Lau Ping
|All purpose flour||3 Cup (48 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Lard/Sesame oil||4 Teaspoon|
Sift flour into a large bowl.
Make a well in the center and slowly add 1 cup cold water.
Mix thoroughly with a spoon.
Place dough on a floured surface and knead 3 minutes until smooth and soft.
Return dough to bowl and cover with a damp cloth towel.
Let rest 30 minutes in a warm place.
Use a rolling pin to roll out half the dough to a circle about 16 inches in diameter and 1-1/16 inch thick.
Brush 1 tablespoon lard or sesame oil on circle and sprinkle with 1/4 teaspoon salt.
Roll up like a jelly roll and cut in half.
Fold one end of each half over the opposite end to form a ball.
Flatten with your palm and roll out each to a 7-inch circle.
Repeat with remaining dough to make 4 lau ping.
Heat an 8-inch skillet over medium heat 30 seconds to 1 minute.
Place 1 lau ping in skillet.
Cover and cook about 1 minute or until lau ping starts to puff.
Turn with spatula or fingers, lightly tossing lau ping back into skillet and cooking 20 seconds.
Repeat tossing and cooking 4 to 6 times until speckled with brown on both sides.
Lau ping should be crisp outside with several soft layers inside.
Repeat with remaining lau ping.