Home version of Indian flying cake
Every time I go to the restaurant Indian flying cakes are our must-order, no matter how you eat, now I stay at home for more than a month and haven’t gone out, I miss the Indian flying cakes in restaurants, in order to solve our taste buds, I can only do it myself, let’s see the salary mother’s free to make super delicious Indian flying cakes without shaking the dough, the taste is very crispy, simple and easy to learn!
Indian flying cake recipe
Step 1
Flour with warm water
Step 2
Knead into a smooth dough, cover with plastic wrap and let rise for 30 minutes
Step 3
After proofing, take it out and apply some cooking oil to the panel and continue to knead the dough, kneading for a few minutes
Step 4
After kneading, cover with plastic wrap and let it rise for more than 3 hours (you can also put it in the refrigerator overnight)
Step 5
After proofing, rub another layer of cooking oil on the panel and knead the dough into long strips
Step 6
Cut into four small pieces (the kneaded dough is very smooth when cut)
Step 7
Take a small piece and start rolling it into a thin dough, the thinner the better
Step 8
Mashed bananas into puree
Step 9
Spread the banana puree on a thin layer of crust, not all of it
Step 10
After laying, stack the surrounding dough and cover it
Step 11
The dough is all covered, and the whole inside is mashed bananas
Step 12
Heat the skillet, put the dough in the pan, and fry over medium-low heat
Step 13
Fry it brown on both sides
Step 14
Cut the pancake into small cubes with a spatula (you can also take it out and cut it with a knife)
Step 15
The home version of the Indian flying cake is ready, very crispy
Cooking tips for Indian flying pancakes