Flaky, crispy, and savory pan-fried flatbreads layered with fragrant scallion oil. The dough is rolled, coiled, and flattened to create dozens of paper-thin layers that shatter and separate with each bite.
Ingredients
300g all-purpose flour
200ml boiling water
1 teaspoon salt
4 tablespoons vegetable oil
1 tablespoon sesame oil
6 scallions, finely chopped
1 teaspoon Sichuan peppercorn powder (optional)
Additional oil for pan-frying
Instructions
1Pour boiling water over flour and salt in a mixing bowl, stirring with chopsticks until a shaggy dough forms, then knead for eight minutes until smooth and elastic before resting covered for thirty minutes.
2Divide dough into four equal portions and roll each into a thin rectangle, brushing the surface with a mixture of vegetable oil and sesame oil.
3Scatter finely chopped scallions and a pinch of salt evenly across the oiled surface, pressing them gently into the dough.
4Roll the rectangle tightly into a long rope from one edge, then coil the rope into a spiral disk, tucking the end underneath, and flatten gently with your palm before rolling out again into a round pancake about five millimeters thick.
5Heat a tablespoon of oil in a skillet over medium heat and cook the pancake for three to four minutes per side until golden brown and crispy with visible flaky layers.
6Cut into wedges and serve immediately with a dipping sauce of soy sauce, black vinegar, and chili oil.
Did You Know?
The secret to perfect scallion pancakes is the coiling technique. Rolling the dough into a rope and then coiling it into a spiral before flattening creates the signature flaky layers that make each pancake almost pastry-like in texture.