The filled flat bread at Fat Cat Flatbread in the New York Mall (on the right as you enter, about a third of the way in) is excellent. @hyperbowler has a picture near the top of this post, and there are others on Yelp.
It’s a thin flatbread about 10-12" in diameter folded in half over filling and cooked crisp. I got the spicy pork, and it had a nice tingle to it. The bread is studded with black and white sesame seeds. It all adds up to a terrific sandwich. I’m going to be back to try several of their other offerings (salted egg yolk + pork floss, here I come).
ETA: Some Yelpers complain that the filling is thin. It is, but so is the flatbread and the two nicely complement each other. Oh, it goes with saying that these are best right off the griddle after a slight cooling off (they emerge very hot), but the last sliver eaten 20 minutes later on the LIRR platform was good too.
I also, perhaps foolishly, decided to try some of the other offerings (other than crab roe & rice/noodles) at Xie Bao, the stall on the immediate left as you enter. The crab roe willow leaf buns were pretty, and the dough was nice – but too sweet for the filling (fatty pork is, I think, the best filling for such dough), and too much. The crab roe and shrimp spring roll was OK, dominated by the shrimp. The Dongpo Braised Pork With Lotus Leaf (why would anybody in their right mind order this at a crab roe specialist?) was oddly dry, despite the cut being belly. On the other hand, the Crab Roe Meatballs were excellent: Lions Heady, moist, studded with orange bits of roe. The combination surprisingly worked, and the sauce they sit in (with some bok choy) worked too.
