蔥抓餅 — Print Recipe — The Culinary Codex

Shatteringly crispy, flaky layers of dough studded with fragrant scallions, pulled apart into a cloud of golden laminated pastry — Taiwan's most addictive street-side carb.

Ingredients

300g all-purpose flour
180ml boiling water
1 tsp salt
2 tbsp sesame oil
4 stalks scallion, finely sliced
2 tbsp vegetable oil
White pepper to taste

Instructions

1 Pour boiling water over flour and salt, mix with chopsticks until shaggy. Knead into a smooth dough when cool enough to handle. Rest 20 minutes.
2 Divide dough into 4 portions. Roll each into a thin rectangle. Brush with sesame oil, sprinkle with scallions and white pepper.
3 Roll up tightly into a log, then coil into a spiral. Flatten gently and roll out to a round disc about 5mm thick.
4 Heat oil on a flat griddle over medium heat. Cook pancake 3 minutes per side until deeply golden and flaky.
5 Use two spatulas to scrunch and pull the pancake apart, creating fluffy layers. Serve immediately.

Did You Know?

The "zhuā" in the name means "grab" or "pull" — referring to the technique of scrunching the cooked pancake to separate its flaky layers, the step that transforms it from flat bread into a cloud.