Layered Scallion Steamed Flatbread
This is a Chinese recipe for layered scallion fermented dough flatbread, featuring five core ingredients: flour, yeast, water, scallion oil, and salt.
Ingredients
Flour
About 300g
Yeast
3g
Water
As needed
Scallion oil
As needed
Salt
A pinch
Instructions
1
Step 1
Add yeast and water to the flour, knead into a smooth and soft dough, and let it rise in a warm place.
2
Step 2
This is the risen dough.
3
Step 3
Punch down the dough and roll it into a log.
4
Step 4
Cut about 1/4 of the way.
5
Step 5
Divide the remaining 3/4 of the dough into 9 equal portions, along with the 1/4 piece, roll each into a ball, and let them rest for a few minutes.
6
Step 6
Take a large dough ball and roll it out into a round.
7
Step 7
Spread a layer of scallion oil on the center and sprinkle a pinch of salt.
8
Step 8
Take a small dough ball and roll it out into a round.
9
Step 9
Stack it on top of the large dough piece in the center.
10
Step 10
Spread scallion oil.
11
Step 11
Sprinkle salt.
12
Step 12
Continue with the next small dough piece.
13
Step 13
Stack them up one by one this way.
14
Step 14
Fold the edges of the large dough piece toward the center and press down.
15
Step 15
Roll it out again, but not too thin—keep some thickness.
16
Step 16
Place it seam-side down into the steamer and let it proof for another ten or so minutes.
17
Step 17
Steam over high heat for about 25 minutes after the steam starts. This is the steamed flatbread.
18
Step 18
Heat oil in a non-stick pan over medium heat, place the flatbread top-side down, cover, and pan-fry over medium-low heat.
19
Step 19
Once the bottom is golden brown, flip it, cover again, and pan-fry until both sides are golden brown.
20
Step 20
Cut into pieces and serve—soft and flaky with layers.
