Breads
Scallion Flatbread (葱油饼 (Cōngyóubǐng))
sjfegan
Ingredients
- 250g (2 cups) Plain flour
- 180ml (3/4 cup) Boiling water
- 1/4 cup oil, plus extra for frying
- 3 scallions, finely chopped
- 1 tsp salt
Method
- Gradually mix the boiling water into the flour to form a shaggy dough, then knead once cool enough to handle, for 8–10 minutes until smooth; rest for 30 minutes.
- Divide the dough into portions and roll each thin.
- Brush each with oil, sprinkle with chopped scallion and salt, then roll up tightly into a log and coil into a spiral.
- Roll the coiled dough back out into a flat round.
- Heat a little oil in a frying pan over medium heat.
- Cook each flatbread for 3–4 minutes per side until golden and crisp, with visible flaky layers.
Introduction: A flaky, layered flatbread infused with scallion and oil, an early form of a bread that has remained beloved across Chinese cuisine for centuries.
Cultural Background: Layered flatbreads using oil to create flaky texture reflect an early and enduring Chinese baking technique, the scallion version becoming one of the most treasured and widely made savoury breads across the country’s long history.
Tips: Using boiling water for the dough creates a distinctively tender, pliable texture ideal for the flaky layers. Roll and coil carefully, as this technique is what creates the bread’s characteristic layers.
Variations: Add a little five spice powder to the scallion filling for extra fragrance. Serve alongside soups or braised dishes.
Storage: Store cooled flatbread in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in a dry pan over medium heat for a couple of minutes per side to restore crispness.
Nutrition: Per serving (approx., 1 flatbread): 260 kcal, 5 g protein, 10 g fat, 38 g carbohydrate.
FAQs:
Q: Why is boiling water used for the dough?
A: Hot water dough creates a more tender, pliable texture that’s easier to roll into thin, flaky layers compared to cold water dough.
Q: How does the coiling technique create layers?
A: Rolling the oiled, scallion-filled dough into a log and then coiling it before re-rolling creates many thin layers of dough and filling, resulting in a flaky texture once cooked.
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