Use a bowl, mix flour and salt, make small deep circles in the dough and add unsalted butter (melted) or cooking oil and mix well. Slowly add the yeast mixture to the flour, mix well. Knead the dough with a machine or by hand. If you knead the dough by hand, put the dough on the mat, grab and pound the dough, then use the back of your hand to rub and push the dough out until the mixture forms a smooth, chewy, thin ball.

First proofing: Lightly coat the bowl and outside of the dough with cooking oil. Cover with a towel or plastic wrap to let the dough rise for about 30 minutes until it doubles in size.

Proof the dough the second time: Continue to ferment the dough for about 30 minutes until the cake has doubled or doubled in size. While waiting for the cake to rise, preheat the oven.

Bake: After the cake has risen, use a razor dipped in hot water to make a clear cut on the surface of the cake, spray/spray with water and put it in the oven immediately. Note: Add a baking stone or hot water tray. Bake for about 10 minutes the first time, spraying water every 3 minutes. After 10 minutes, take the cake tray out and rotate it to cook evenly, then take out the baking stone/hot water tray. Put the cake in and bake for another 5 -10 minutes until the cake is golden and crispy.

Finished product: The outer shell is golden and crispy, the inside is soft and not dry. You can enjoy bread dipped in condensed milk, fruit jam or spread with pate, delicious meat sandwiches.