Chinese Scallion Pancakes, Green Onion Flatbreads

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


  1. 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.
  2. In a bowl add the water and the salt. Mix to dissolve. Add the flour and mix until no dry flour left.
  3. Knead the dough for 5 – 7 minutes.
  4. Divide it into 4 equal pieces and shape into balls.
  5. Cover and let rest in the refrigerator for at least 30 minutes. These can be made a day ahead of time too.
  6. 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).
  7. Rest the dough pucks in the fridge for at least 30 minutes.
  8. Stretch the pancakes by hand until thin.
  9. 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

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