Scallion flatbread, leavened (葱油发面饼)

Method13 steps

1. 1

   Step 1: Mix the 500 g plain flour, 2 tsp instant dry yeast and 2 tsp sugar in a large bowl. Add the 260 ml lukewarm water little by little while stirring, then knead by hand until smooth and elastic. Adjust with a little extra water only if needed for the flour’s absorption.

   Uses 500 g plain flour · 2 tsp instant dry yeast · 2 tsp sugar · 260 ml lukewarm water, added gradually · Extra lukewarm water only if needed for dough adjustment

2. 2

   Step 2: Dampen a clean kitchen towel with water, wring out excess water and cover the bowl. Let the dough rise in a warm place until doubled, usually 40–90 minutes. Check at 40 minutes and continue until visibly doubled.

   Check first dough rise · 40 minUses Kneaded dough · Enough clean water to dampen the covering towel

3. 3

   Step 3: Lightly dust the work surface with extra flour. Turn out the risen dough and knead to expel the gas until it returns to its original size.

   Uses Doubled dough, covering-towel water excluded · Light work-surface dusting of extra flour

4. 4

   Step 4: Roll the deflated dough into a thin rectangle, as thin as you can handle without tearing. Use a little more of the dusting flour only if needed to prevent sticking.

   Uses Deflated dough, unused dusting flour excluded · Additional light dusting only if needed for rolling

5. 5

   Step 5: Brush the rectangle with the filling’s 1 tbsp oil. Evenly sprinkle the 1 tsp ground Sichuan pepper, ⅛ tsp salt or to taste, and both finely chopped scallion (2 stalks) stalks over it.

   Uses Thin rolled dough rectangle, unused dusting excluded · 1 tbsp cooking oil for the filling · 1 tsp ground Sichuan pepper · ⅛ tsp salt, or to taste · 2 stalks scallions, finely chopped

6. 6

   Step 6: Roll the filled dough into a rope, then coil it into a flat circle. Roll the circle out into one disc about 26 cm/10 inches across, ready for a deep 28 cm/11-inch frying pan.

   Uses Oil-brushed scallion-filled dough

7. 7

   Step 7: Wet the top of the disc with a little of the separate surface water. Sprinkle the 1 tbsp sesame seeds over it and press them down gently so they adhere.

   Uses Rolled 26 cm bread disc · A little clean water to wet the sesame side · 1 tbsp sesame seeds

8. 8

   Step 8: Loosely cover the shaped sesame-topped bread with cling film and let it rise for about 20 minutes.

   Second bread rise · 20 minUses Shaped sesame-topped bread

9. 9

   Step 9: Heat the separate frying 1 tbsp oil in a deep 28 cm/11-inch frying pan over medium-low heat.

   Uses 1 tbsp cooking oil for pan frying

10. 10

    Step 10: Remove the cling film. Carefully put the risen bread into the heated pan with the sesame side facing down and cover the pan with its lid.

    Uses Risen sesame-topped bread · Heated pan with the separate frying-oil allowance

11. 11

    Step 11: Cook over medium-low heat until the first side is golden brown. Flip the bread and cook the second side with the lid on until golden and the centre is cooked through. The author’s thick-bottomed pan takes about 10 minutes for both sides together; check the bread and adjust to your pan and heat.

    Uses Bread in the covered oiled pan

12. 12

    Step 12: Turn the bread back onto its sesame side for a few seconds to crisp the first side again.

    Uses Bread cooked through and golden on both sides

13. 13

    Step 13: Lift the finished bread onto a chopping board, leaving excess frying oil in the pan. Let it cool briefly until comfortable to cut, then divide into eight portions and serve warm.

    Uses Finished crisp flatbread, unused frying oil excluded