Do this way, you can keep it fresh for several months! Just 4 ingredients needed! Fast breakfast

Mix flour, water, and salt.

Add water while stirring and mix into a ball. Knead the dough by hand.

At this stage, the surface of the dough is very rough, cover and let the dough rest for about 10 minutes.

After 10 minutes, knead the dough a few times to get a smooth dough. Transfer the dough to a mat and roll it into a long strip.

Divide into 5 parts. Take out a small portion of dough and roll it into a strip.

Pour a little cooking oil on the plate and brush it well with a brush. Put the finished dough on the plate. Make all 5 portions of dough in the same order.

Brush the top of the dough with another layer of cooking oil so that it can lock in moisture. Cover and let the dough rest for about 1 hour. The dough can be rested at room temperature for 1 night and then made the next day.

1 hour later, take out the dough and pour cooking oil on the mat. Flatten the dough and spread it out. Roll out the dough with a rolling pin into a large rectangle, as large and thin as possible.

Take some salted butter, butter can be replaced with other cooking oil, remember to sprinkle some salt if you don't use salted butter. Spread on top of the dough sheet. Fold the dough sheet.

Then stretch it out a bit and then press out the air bubbles inside. Roll it up from one end and press the end down on the bottom. Cover and let it rest for 10 minutes, after all, is done.

After 10 minutes, take out the dough. Press it first, then roll it out bigger. If you like it thin, you can roll it bigger, if you like it thick, roll it smaller.

Heat over medium heat. Add cooking oil to the pan. Put the pastry dough in. Fry for about 2 minutes on each side until golden brown on one side and flip over. Press it with a spatula and it will be cooked with big bubbles inside.

Enjoy!

Storing: Next, do this and you can keep it fresh for several months! Prepare some parchment paper or baking paper, put the dough on it, and flatten it. Put another piece of parchment paper or baking paper on top. Roll out larger with a rolling pin. The diameter is about as big as the parchment paper. This is how you make pastry dough, put it on top of the finished pastry dough. Remember to separate the two pastry sheets with parchment paper or baking paper. Put it in a Ziploc bag and seal it up. This can be frozen for a few months, so when you want to eat it, it's easy to take it out and fry it.