Chinese scallion (spring onion) pancakes. Loaded with green onions, layered for a flaky texture. Crispy and chewy at the same time.
I love unleavened bread because of its simplicity. You do not have to let it rise. Because of that it takes a lot less time to make than a leavened bread. This recipe is for 4 decently sized pancakes. Multiply the ingredients to make more.
Watch the video down below for detailed instructions.
For the dough –
150g (5.3oz) strong white bread flour
100g (3.5oz) water
3g (0.1oz) salt
For the filling –
50g (1.75oz) sesame oil
50g (1.75oz) flour
Black pepper & salt to season
100g (3.5oz) scallions
- Make the sesame paste by cooking the sesame oil, flour, salt & pepper on medium heat in a small pan for 5 – 7 minutes. Keep aside for later.
- In a bowl add the water and the salt. Mix to dissolve. Add the flour and mix until no dry flour left.
- Knead the dough for 5 – 7 minutes.
- Divide it into 4 equal pieces and shape into balls.
- Cover and let rest in the refrigerator for at least 30 minutes. These can be made a day ahead of time too.
- Stretch the dough out until translucent. Brush with the sesame paste and sprinkle with scallions. Roll it up and flatten it into a disc (see video).
- Rest the dough pucks in the fridge for at least 30 minutes.
- Stretch the pancakes by hand until thin.
- Cook in a pan on medium-high heat in plenty of oil. Turn every 30 seconds until golden brown and crispy all over.
Serve whilst still warm. Enjoy!
Watch the video here