In a mixing bowl, combine 1¼ cups of all-purpose flour and 1/8 teaspoon of salt. Gradually add ½ cup of warm water, mixing until you achieve a sticky dough. Cover and let it rest for 1 hour.

Gently knead the dough on a floured surface for a minute, then divide into four equal portions. Coat each ball with vegetable oil and let them sit for 10 minutes.

Roll each dough ball on a floured surface until thin and nearly translucent, about 8 to 10 inches in diameter.

Place a skillet over medium-high heat and add a tablespoon of vegetable oil, ensuring the surface is well-coated.

Once the skillet is ready, lay one rolled-out dough portion into the hot oil and cook for about 30 seconds until golden brown.

Crack an egg into the center of the cooked dough and spread it out evenly. Cook until the egg starts to set, about 30 seconds.

Drizzle a little more oil around the edge of the pancake and carefully flip it over. Cook for another 10 seconds until the egg is fully cooked and the dough is golden brown.

Transfer the cooked Ji Dan Bing to a plate, spread sweet bean sauce and spicy bean sauce if using, then sprinkle with sesame seeds, scallions, and cilantro.

Place a fresh Romaine lettuce leaf on top of your Ji Dan Bing and roll it up tightly. Serve immediately.