A Beijing street food icon: flaky flatbreads that are soft on the inside and crispy on the outside, generously flavored with scallions and sesame oil.
Ingredients
- 300 g T55 wheat flour
- 180 ml Boiling water
- 30 ml Cold water
- 2 bunches Scallions
- 5 tbsp Sunflower oil
- 1 tbsp Toasted sesame oil
- 1 tsp Fine salt
- 1 pinch Ground Sichuan pepper
Method
- Pour the boiling water in a steady stream over the flour while mixing with chopsticks to create flakes, then add the cold water and knead until it forms a smooth, non-sticky ball. Cover with plastic wrap directly touching the surface and let rest until the dough is very soft and elastic to the touch.
- Wash and thoroughly dry the scallions, then finely chop them, keeping the white and green parts separated.
- Heat the sunflower oil in a small saucepan until it lightly smokes. Pour this scalding oil directly over the chopped white parts mixed with salt to release an intense fragrance, then stir in the sesame oil, pepper, and green parts.
- Divide the rested dough into equal portions. On a very lightly oiled work surface, roll out each portion with a rolling pin to get a very thin, almost translucent rectangle.
- Evenly spread the scallion filling over the entire surface of the dough, leaving a slight clean border.
- Roll the dough tightly onto itself lengthwise to form a log, then coil this log vertically into a snail shape. Gently flatten the spiral with the palm of your hand.
- Roll out this snail again with a rolling pin to form a pancake, taking care not to press too hard so as not to pierce the dough and to keep the layers intact.
- Heat a heavy-bottomed skillet with a light drizzle of neutral oil. Place the pancake in the pan and cook over medium heat until golden and crispy on each side, flipping it halfway through.
- Remove the pancake from the pan and hold it vertically. Firmly tap the edges with the back of a knife or chopsticks to separate the layers and let the steam escape, then cut into wedges and serve immediately.
Nutrition
Per serving
- Energy
- 463.7 kcal
- Protein
- 7.57 g
- Carbohydrate
- 55.28 g
- Fat
- 23.27 g
- Fibre
- 2.37 g
- Calcium
- 17.29 mg
- Iron
- 0.76 mg
- Magnesium
- 20.26 mg
