從有記憶以來，我覺得姥姥做的飯菜是最好吃的。無論是何種食材，隻要經過姥姥的加工，要口感有口感，要味道有味道。即使是家常便飯也能做出和一般人做不出來的特色。旋餅就是我的最愛之一。

旋餅和烙餅看起來都是餅類，但旋餅與烙餅做法不盡相同，口感更是不同。喜愛麵食的美食愛好者隨便一口便能嚐出其不同。就象拉麵和手擀麵條的不同，前者需要對麵食原料的理解,身心的投入，以及對火候的掌握調節。後者隻需力氣和適當的水麵比例。旋餅的特點是外焦裏嫩，把酥鬆香脆和柔潤巧妙地合為一體。 烙餅的特點是筋道可口。事實上，會做旋餅的人完全可以做出各種各樣的`烙餅，但天天做烙餅的人不一定可以做出一張像樣的旋餅。

由於姥姥沒有留下具體的食譜，我隻好憑回憶和嚐試，目前好像找到了旋餅的感覺。但願能達到姥姥的一半水平。
   

旋餅基本做法

Ingredients (for 12 pieces): 
1. 3 cup all-purpose flour （500g）
2. 1/3 cup cold water + 1 cup boiling water + 1 tablespoon oil （total water is about 330g） 
3. 3 teaspoon salt
4. 4 tablespoon oil
Directions:
1. Add flour and 1 cup boiling water into flour mixture, mix them well。
2. Add 1/3 cup cold water ,1 tablespoon oil into mixture combine to form dough, relax 30 min.
3. Take dough out of bowl on a floured surface knead it well and cut it into three pieces. 
4. Took one piece press down it into about 0.2 cm thick flatter circle. Scatter surface with 2 tsp oil and 1/2 tsp salt（figure1）. Roll it up to form a log (figure 2). 
5. Cut the log into four pieces (figure 3). Took them one by one, roll and coil every piece up to form a disc (figure 4). Cover with plastic wrap and let it rest for 1 minutes。
6. Roll out discs into four 15-cm circles. 
7. Repeat step 4 to 6 for another two pieces of dough.
8. Heat the pan in 310 oF. Place them in a non-stick pan coated with 1/2 tbsp oil. Cover with a lid until golden. Turn it over, add 1/3 tbsp oil and cook for about 2-3 minutes until golden.
9. Increase the pan temperature to 350 oF add 1/3 tbsp oil cook each side about 30 seconds to let surface crispy.

10.Took out from pan, and put four pieces into a dish, Shake them to loose. (figure 5)

烙餅做法見blog.wenxuecity.com/myblog/68336/201502/15961.html