Preparation

• 1.

  In a mixing bowl, combine the flour and salt. Slowly add warm water and knead until a soft dough forms. Cover and let it rest for 15 minutes.

• 2.

  In a skillet, heat sesame oil over medium heat. Add chopped green onions, shredded carrots, and mushrooms. Stir-fry for 5-7 minutes until softened. Stir in grated ginger, soy sauce, and hoisin sauce. Remove from heat and stir in chopped cilantro.

• 3.

  Divide the dough into four equal pieces. Roll each piece into a ball, then flatten it into a disc about 6 inches in diameter.

• 4.

  Place a generous spoonful of the vegetable filling in the center of each disc. Fold the edges of the dough over the filling, pinching to seal well.

• 5.

  Heat vegetable oil in a frying pan over medium heat. Place the stuffed flatbreads seam side down and cook for 4-5 minutes until golden brown, then flip and cook the other side until crispy.

• 6.

  Remove from the pan and drain on paper towels. Serve hot with soy sauce or chili sauce for dipping.