In the bowl of a stand mixer (you can use a regular mixer if necessary), add in the flour, baking powder, salt and Chinese 5-spice powder (if using).
In a separate bowl, add in the warm water, sugar, yeast and give it a stir. Let the yeast activate and pour it into the flour mixture.
Using the dough hook, knead the dough until it is smooth, about 7-8 minutes.
Cover the dough and let it rest in a warm location, about 1 hour.
Once the dough has risen, divide the dough into 6 equal portions, about 70g each.
Roll out the dough with a rolling pin into a long oval. Next, roll it up lengthwise. Then, coil it up like a snail and press down to flatten to about 3" in diameter.
Place the dough onto a baking sheet lined with parchment paper.
Repeat with the remaining dough.
Cover the dough and let it rest for about 20 minutes. It will become slightly puffy.
Preheat a flat griddle (or a frying pan) over medium high heat and lay the dough onto the griddle (or pan). (I could fit 6 on my griddle, but if you're using a frying pan, you may be able to fit up to 2).
Lay a large parchment paper over top of the dough and use the back of another fry pan or similar sized pan to press firmly on top of the dough. Let the pan sit on top for 1 minute before carefully flipping it over to cover the dough.
Lower the heat to minimum and cook for about 5 minutes on one side.
Remove the top pan and flip the dough. Cook for another 5 minutes until golden brown in colour.