How to make egg-stuffed pancakes

Ingredients Introduction

Flour(One bowl), salt ( ),Eggs(Three pieces),Ham(Four pieces), cooking oil ( ), cumin powder (two spoons),Red chili powder (three spoons),Tomato sauce( ), water ( )

Egg-stuffing pancake Bread Steps

1. Put the cumin powder and red chili powder in a bowl. Heat some oil in a pan, wait for it to get warm but not too hot, then pour the oil into the bowl while stirring with a spoon.

2. Knead the dough by mixing flour, water, and one egg until soft; let it rest before rolling out thin pancakes, adding oil and salt, then wrapping them up. Cut off small pieces of dough, flatten each to make round pancake shapes.

3. Heat some oil in a pan, place the pancakes inside with the ham slices cut open, and fry together (quite time-saving). When bubbles appear on the pancakes, use a chopstick to split them open, add one egg, flip over the pancake, brush it with oil, then when bubbles form again, spread tomato sauce on top before removing from heat.

4. Stuff the ham into the finished pancake and sprinkle with some of the chili (you can add lettuce for better taste if you have it).Lettuce is recommended but I skipped this step since there was none at home and the supermarket is far away.