To obtain a laminated food scarcely peeling a laminated dough, free of oiliness and providing a good appearance by dispersing a plastic oil and fat in a dough consisting essentially of wheat flour, performing operations such as rolling and frying the resultant laminated dough.

This laminated food is obtained by dispersing preferably 5-40 pts.wt. of a plastic oil and fat in the form of small pieces in 100 pts.wt. of a dough consisting essentially of wheat flour and subjected to yeast fermentation, performing rolling and folding operations and then frying the resultant laminated dough. The number of layers obtained by carrying out the folding operations is preferably 3-144.