Flaky Hand-Held Pancake
A beloved Chinese street food featuring layers upon layers of crisp, buttery pancake. The dough is stretched thin, brushed with oil, and coiled to create dozens of delicate flakes that separate beautifully when pan-fried.
Story
This iconic snack gets its name from the way you tear it apart with your hands—each pull revealing flaky layers beneath. The secret lies in the double-resting process, which gives the gluten time to relax and the dough to become pliable enough to roll tissue-thin.
Ingredients
all-purpose flour
300g
warm water
180ml
salt
1/2 teaspoon
vegetable oil (for brushing)
4 tablespoons
green onions (finely sliced)
4 stalks
vegetable oil (for frying)
2 tablespoons
Instructions
1
Mix and Rest the Dough
Combine flour and salt in a large bowl. Slowly pour in warm water while stirring with chopsticks until a shaggy dough forms. Knead for 5 minutes until smooth. Cover with a damp towel and let rest for at least 2 hours—this relaxation time is essential for easy rolling.
2
Roll Thin and Add Fillings
Divide dough into 2 portions. On a lightly floured surface, roll each portion into a thin oval, then continue rolling until almost translucent (like paper). Brush generously with oil and sprinkle evenly with sliced green onions.
3
Roll and Coil
Starting from one long edge, tightly roll the dough into a cigar shape. Pinch the seam to seal. Starting at one end, coil the log into a tight spiral like a snail shell—don't compress too firmly or layers will stick together. Cover and rest another hour.
4
Flatten and Pan-Fry
Roll each coil flat into a thin disc about 1/4 inch thick. Heat a non-stick pan over medium heat with a splash of oil. Cook each pancake for 3-4 minutes per side until golden brown and crispy on the edges. Flip several times during cooking to ensure even browning.
5
Serve
Transfer to a plate and let cool slightly. Serve warm, pulling apart by hand to reveal the flaky layers inside. Enjoy plain or with your favorite dipping sauce.
