👨‍🍳 조리법

1. 1

   In a stand mixer fitted with a dough hook, combine the flour, salt, and baking powder. Gradually add the boiling water while mixing on low speed until a dough ball forms. Mix until the dough comes away from the sides of the bowl.

2. 2

   Transfer the dough to a lightly oiled surface. Divide it into 8 equal portions (about 135g each). Roll each portion into a smooth ball. Coat the balls generously with oil, cover with plastic wrap, and let rest at room temperature for 1 hour.

3. 3

   On a lightly oiled surface, roll out one dough ball into a very thin, almost transparent rectangle (about 8x12 inches). Brush the surface generously with oil or melted butter.

4. 4

   Roll the oiled dough rectangle up tightly into a long rope. Coil the rope into a spiral or 'snail' shape. Cover and let rest for another 1 hour.

5. 5

   To cook, heat an 8-inch non-stick pan over medium-high heat with about 1 tablespoon of butter or oil. Gently flatten a rested 'snail' into an 8-9 inch disk.

6. 6

   Carefully place the flattened dough into the hot pan. Cook covered over medium-low heat until golden brown on both sides, turning as needed. This usually takes about 4-5 minutes per side.

7. 7

   Repeat with the remaining dough balls. Serve warm.