Scallion Oil Thin Pancake

葱油薄饼

Scallion Oil Thin Pancake — a Chinese recipe made with all-purpose flour, ready in about 28 minutes. Step-by-step instructions with photos.

Ingredients

• all-purpose flour
• toasted sesame oil
• scallion
• boiling water

Instructions

1. Pour boiling water into flour in a heatproof bowl. Stir with chopsticks until shaggy clumps form. Add remaining cool water (30 ml) gradually, kneading into soft, pliable dough. Rest 15 minutes covered.
2. Roll dough into 20-cm round. Brush evenly with 15 ml sesame oil, then scatter scallions. Roll tightly into log, coil into spiral, then flatten gently into 15-cm disc.
3. Heat a nonstick skillet over medium heat. Cook pancake 2 minutes per side, pressing gently with spatula to encourage even browning and layer separation.
4. Reduce heat to low. Drizzle remaining 15 ml sesame oil around rim of pancake. Cook 60 seconds more — oil will sizzle and seep into layers.
5. Transfer to cutting board. Let rest 1 minute — this firms layers. Slice into 6 wedges and serve warm, with extra scallions on the side.