Https://youtu.be/xYJxIWGiWu0

In a large bowl, sprinkle yeast and sugar into warm water, then briefly stir with spatula or wooden spoon to combine.

Add flour, matcha, salt and vegetable oil. Mix well then knead for about 2 minutes in the bowl. Cover and let rest for 1 hour or until doubled in size.

To make the filling, simply combine brown sugar and chopped nuts. Set aside.

After dough has doubled in size, punch out any air from the dough and transfer to a generously-floured surface. This dough is easy to work with as long as we put enough flour whenever it gets sticky.

Divide dough into 12 pieces. Flatten each piece into a round disk, then put 1 tbsp of the sugar mixture in the middle of the disk. Gather the edges together and pinch to seal tight.

Heat a pan over medium heat and add 1 tbsp of vegetable oil. Place dough with the sealed side down onto pan. Flatten it by pressing down with a spatula or any flat tool.

Flip over after the bottom is cooked to golden brown. Flatten again and cook until it browns. Remove from pan. Best served while sugar syrup is still warm inside.