No oven Bread! Japchae Flatbread Recipe

Instructions

Making the Bread Dough

1. In a bowl, combine the lukewarm milk, olive oil, sugar, salt, and instant dry yeast and let sit for about 10 minutes.
2. Mix well, then add the flour, mix with a spatula, and knead by hand for about 10 minutes.
3. Cover with plastic wrap and let the dough rise until it has more than doubled in size, about 1 hour.

Make the chops

4. Chop the onion, carrot, and leek.
5. Heat a little oil in a skillet and sauté the onion, carrot, and salt.
6. Add the leeks and stir-fry briefly, then remove to a plate to cool.
7. Add a little oil to a pot of boiling water, add the vermicelli and boil for about 5 minutes.
8. Drain the vermicelli and place in a bowl, add the sautéed vegetables, soy sauce, sugar, pepper, and sesame oil, and mix.
9. De-gas the fermented dough and divide into 8 equal portions.
10. Shape into balls, cover with plastic wrap, and let rise for about 20 minutes.
11. Remove the dough from the gas and roll it out with a rolling pin.
12. Fold the dough over, top with the filling, fold again, pinch to seal, and flatten with a rolling pin.
13. Heat a skillet, reduce the heat to medium-low, add the dough, and cook, turning it over to cook evenly.
    (You can also cook them covered)