Step 1

Mix high-gluten flour, wheat germ, salt, baking powder well. (Wheat germ is not necessary, but it is highly recommended because it is high in nutrients and has a strong wheat aroma)

Step 2

Add warm water (preferably around 40-50°), cooking oil (corn oil, sunflower oil, peanut oil and other edible oils that do not have a great taste are acceptable, rapeseed oil is not recommended), knead until the surface is smooth and does not stick to your hands. You don’t need to knead out the film, but the crust is more chewy when kneaded to the stage of full expansion. If you have a kitchen processor, it is recommended to knead out the glove film. Cover the kneaded dough with plastic wrap and let it rise for half an hour.

Step 3

The awakened dough is divided into six parts.

Step 4

Roll out into a 1mm thick crust.

Step 5

Heat the non-stick pan over high heat, move the crust to the non-stick pan, and turn over when you see many large bubbles in the crust (during this period, keep rotating the two crusts to heat the crust evenly).

Step 6

After turning over, bake for another 10-15 seconds.

Step 7

Place the baked cake in a clean towel to keep warm.

Step 8

In half an hour to cook the dough, we can prepare the side dishes, put ginger, green onions, rice wine and chicken breast in the pot and cook until the chopsticks can easily poke it in.

Step 9

Shred the cooked chicken breasts and season with Caesar dressing, ground black pepper and salt.

Step 10

Shred the purple cabbage and season with salad sauce

Step 11

Bell pepper, cucumber shredded, set aside.

Step 12

Start assembling and spread a little salad sauce and tomato sauce on the crust.

Step 13

Spread with lettuce, ham slices, cheese slices.

Step 14

Then spread purple cabbage, shredded chicken, and cucumber. Sweet pepper.

Step 15

Roll up and secure with plastic wrap.

Step 16

When eating, cut it from the middle, healthy and delicious!