Straw Sandal Bottom
Traditional flatbread from the Chaohu region of Anhui, shaped like the sole of a straw sandal.
Ingredients
flour
to taste
oil (small amount, used only to prevent the flour dough from sticking to the oven wall)
a tiny amount
Instructions
1
Knead Dough
Knead the flour into dough and form into cake blanks.
2
Stick to Oven
Stick the dough blanks along both sides of the oven chamber.
3
Bake
After a short while, the dough blanks will puff up like toads. The cake surface turns golden brown, and a rich, fragrant aroma wafts out.
4
Finish
Once the cakes are done, quickly use a fire poker to reduce the heat, otherwise the cakes will burn.
