So happy to hear that! Hope you’ll find more inspiration on my blog.

They taste great on their own. You can also dip them in Chili Oil for an extra kick. Happy cooking!

Thank you so much, Samantha! I’m so glad to hear it’s a new favorite for you. Your kind words mean a lot—happy cooking!

Thank you for trying the recipe and sharing your experience, Yen! To achieve a flakier texture, ensure the dough is stretched as thin as possible before wrapping—this will help create more layers. Also, be generous with the flour-oil slurry; it’s crucial for those flaky layers. Lastly, make sure the oil in the skillet is hot enough before adding the pie to get that crisp exterior. These adjustments should help improve the flakiness both inside and out.

Today, I tried out this crispy flat bread recipe and made half of the amount suggested.
My bread is not flaky inside or outside even though I feel I followed your recipe closely. The outer part is crispy but not flaky; the inside seems to be a bit too thick and again is not flaky, unlike yours.

Do you have any insights in how I can make it flaky? Appreciate your thoughts.

Thank you Kelly! Wish you a fun time cooking up a storm for the Lunar New Year.

As I mentioned in the recipe, you can make the dough by hand.