Proof the dough twice:: 1 hourhour20 minutesminutes
Total Time: 2 hourshours20 minutesminutes
Servings: 2large pancakes
Calories: 352kcal
Author: Marvellina
The yeasted or leavened scallion flatbread are thick, fluffy, studded with aromatic green onion and have a nice crisp sesame crust on the outside. It's more like a flatbread than a pancake.
Combine flour and salt and set aside in a large mixing bowl. In a small bowl combine yeast with warm water and let it sit for 10 minutes. Add this into the flour mixture and knead into a rough dough. Cover and let it rest for 20 minutes
300 gr all-purpose flour, 1 tsp salt, 1 tsp active dry yeast, 190 ml lukewarm water, 1 tsp sugar
After the rest, oil your hands or spray with cooking spray and knead the dough a few times into a smooth dough. You will be surprised by how easy it is to knead the dough now
Proof the dough:
Put the dough in an oiled bowl and cover. Let it proofs at a warm place until double in size. This may take about 1 hour or longer, depending on the temperature where you are. At a warm place, it takes about 45 minutes to 1 hour
Shaping:
After proofing, deflate the dough. Punch out all the air and divide the dough into 2, cover them and rest the doughs for 15 minutes. This rest is important so it's easier for you to roll out the dough without fighting the gluten
Work with one dough at a time and keep the other covered. Lightly floured your work surface and rolling pin. Roll the dough out into about 45 cm wide rectangle. Brush with some oil, sprinkle some salt and finely chopped green onion evenly on the surface. Roll the dough up or down like a Swiss roll into a long strip. Seal both open ends. Then gently stretch and pull the dough strip into about 60 cm in length
1/2 tsp salt, 3 stalks green onion, 2 Tbsp Toasted white sesame seeds
Then twist the dough on its length while rolling the dough into a coil and tuck the tail to the bottom of the dough. Repeat with the other dough. Then cover and rest for 10 minutes
Use a rolling pin to flatten the dough into a circle about 25 cm in diameter. Dab the surface with some water and sprinkle on 1 Tbsp of sesame seeds. Lightly press so the sesame seeds stick to the dough
Second proofing:
Put about 1 Tbsp of oil on a pan. Place the shaped dough on the pan. Cover and let it proof for about 20 minutes. While waiting, flatten the other dough into a circle about 25 cm in diameter like you did before and let it rest for 20 minutes too.
Cooking:
Then turn on the fire on the stove over medium-low and cook the flatbread until the bottom is lightly golden brown and then flip to the other side and cook until the bottom is golden brown again. Flip again and cook for another minute or two and remove from the pan
2 Tbsp Cooking oil
You can continue cooking the second flatbread since it has been proved while waiting for the first flatbread to proof and cook. Add the rest of the cooking oil and cook the second flat bread
To serve:
Cut the flatbread into wedges and serve while they are still crisp on the outside and fluffy inside