Sourdough Flat Bread

1. Prepare the dough using sourdough starter. Remember, if you don’t like the sour taste, it can be fixed by adding 1/2 tsp baking soda per pound of flour after the dough is proofed. Then knead by hand for 3-5 minutes.
2. Divide the dough into equal pieces (or not, kids don’t really care if they are the same size) and form into rounds. Oil the frying pan. Medium heat until golden on both sides (mine is three minutes each side but the time depends on stove and frying pan and a lot of factors. So keep checking).

That’s easy. How about pocket flatbread that you can wrap around meats and vegetables. Here’s the trick.

1. Use Kitchenaid pasta roller setting 1 to roll the dough in to a sheet. Pick an appropriate size cookie cutter from your cookie cutter collection. Cut circles. 
2. Remove the scraps.
3. Stack two pieces together, one piece on top of the other one. Don’t press and don’t put oil in between the pieces.
4. Oil the frying pan or cast-iron skillet (optional) and place flatbread into the pan. Medium heat.

5. Golden both sides. With 2-3 minutes on each side (keep checking).

6. Easy to open. Load the shredded pork inside. 

7. Enjoy the Chinese Hamburger, Rou Jia Mo.