Scallion flatbread, leavened (葱油发面饼)
Beautifully seasoned, crispy on the surface and fluffy inside, this leavened scallion onion flatbread only takes 10 mins to cook in a pan.
Servings: 8 servings
Ingredients
For the dough
- 500 g plain flour 4 cups (see note 1 & 2)
- 2 teaspoon sugar
- 2 teaspoon dried instant yeast see note 3
- 260 ml lukewarm water 1 cup + 2 tbsp
For the bread
- 1 tablespoon cooking oil
- 1 teaspoon ground Sichuan pepper or Chinese five-spice powder
- 1/8 teaspoon salt or to taste
- 2 stalk scallions finely chopped
- 1 tablespoon sesame seeds
For frying
- 1 tablespoon cooking oil
Instructions
Make the dough
- In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks (or a fork). Knead with your hand until a smooth, elastic dough forms (see note 4)
The first rise
- Cover the bowl with a wet kitchen towel. Leave to rise in a warm place until double in size. It will take about 40 minutes to 1.5 hours depending on the room temperature.
Shape the bread
- Take the dough out. Knead on a floured work surface until the dough goes back to its original size.
- With a rolling pin, flatten the dough into a rectangle shape (roll it as thin as you can. Dust with flour to avoid sticking).
- Brush oil on the dough. Sprinkle ground Sichuan pepper, salt and scallions on top.
- Roll the dough into a rope. Coil it to form a flat circle. Then roll the circle out into a 26-cm (10-inch) disk.
- Wet the disk with a little water. Sprinkle with sesame seeds then press them down gently.
The second rise
- Cover the bread loosely with cling film. Leave to rise for around 20 minutes.
Fry the bread
- Heat up oil in a deep frying pan (28cm / 11 inches) over a medium-low heat.
- Place the bread in (the side with sesame seeds facing down) then cover with a lid.
- Cook until the first side is golden brown. Flip over and cook with the lid on until the second side is done (see note 5).
- Turn the bread over again to crisp the first side for a few seconds.
Serve
- Transfer the bread onto a chopping board. Leave to cool for a short while then cut into pieces. Serve warm.
Notes
1. This recipe is to make a 26-cm (10-inch) flatbread in a deep frying pan. If your pan is smaller, reduce the quantity of the ingredients proportionally. Or cook two breads instead.
2. The ideal flour water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring with cups is less accurate).
3. I use dried instant yeast (this is sometimes called “quick”, “fast action” or “easy blend” yeast) which doesn’t need to be frothed before using. You may use other types of yeast following the recommended quantity and mixing method.
4. You may use a stand mixer with a fitted dough hook. Put all the ingredients into the mixing bowl. Knead for 8 minutes on lowest speed. Alternatively, a bread maker with a dough cycle can help you to finish step 1 & 2 with ease.
5. It takes me about 10 minutes to cook both sides in a heavy, thick-bottomed pan. The time required varies depending on the quality of the pan and the heat level. Check the bread if uncertain.
Nutrition
Serving: 1serving | Calories: 279kcal
