Crispy layered flatbread (Print Version)
# Ingredients:
→ Dough and Filling
01 -
2 cups all-purpose flour
02 -
3/4 cup hot water
03 -
1/2 teaspoon salt
04 -
1/2 cup finely chopped scallions
05 -
1 teaspoon sesame oil
06 -
Vegetable oil for frying
# Instructions:
01 -
In a large mixing bowl, combine the all-purpose flour and salt. Gradually pour in the hot water while stirring continuously with chopsticks or a wooden spoon until a shaggy dough forms.
02 -
Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. Cover with a damp kitchen towel and let it rest for 30 minutes to allow the gluten to relax.
03 -
Divide the rested dough into four equal portions. On a floured surface, roll each portion into a thin circle. Brush a thin layer of sesame oil over the surface, sprinkle evenly with chopped scallions, and add a light sprinkle of salt.
04 -
Roll each circle into a tight log, like a cigar. Then coil the log into a spiral shape, tucking the end underneath. Gently flatten each spiral with your palm, then roll it out again into a thin pancake about 1/4 inch thick.
05 -
Heat a tablespoon of vegetable oil in a skillet over medium heat. Place a pancake in the hot oil and cook for 2-3 minutes on each side, or until golden brown and crispy. Add more oil as needed between batches.
06 -
Transfer the cooked pancakes to a cutting board, cut into wedges, and serve warm. These are delicious on their own or with a simple dipping sauce made of soy sauce, vinegar, and a touch of chili oil.
# Notes:
01 -
These pancakes freeze well. After cooking, let them cool completely, then stack with parchment paper between each pancake before freezing.
02 -
Reheat frozen pancakes in a dry skillet over medium heat until warmed through and crispy again.
03 -
For extra flaky pancakes, let the dough rest longer - up to 2 hours or overnight in the refrigerator.