Dan-Bin

Prepare the flatbread dough by combining flour, a small amount of yeast or baking powder, a pinch of salt, and warm water, then knead until smooth and let rest for 15–20 minutes until slightly puffed.

Divide the rested dough into equal portions and roll each portion out on a lightly floured surface into a thin, round or oval flatbread approximately 20–25 cm in diameter.

Heat a flat skillet or griddle over medium heat and cook the rolled flatbread for 1–2 minutes per side until lightly golden and cooked through, then set aside.

In the same skillet over medium heat, cook the bacon strips until crispy and golden, then transfer to a paper towel to drain excess fat.

Crack an egg into the skillet and cook it sunny-side up or to your preferred doneness, seasoning lightly with salt and pepper.

Place the cooked flatbread on a clean surface, then layer the crispy bacon strips and cooked egg in the center of the bread.

Fold or roll the flatbread around the filling, wrapping it snugly to enclose the bacon and egg, and press gently to hold its shape.

Serve the Dan-Bin immediately while warm, optionally slicing it in half for easier handling.