I really love making this scallion flatbread at home because it’s fragrant, comforting, and incredibly satisfying.
I designed this version to be simple and reliable, so even beginners can get beautifully crispy layers with a soft interior—no complicated techniques, just good timing and clear steps.
Contents
Why you’ll love this recipe
- Crispy on the outside, soft and fluffy inside
- Rich scallion aroma from homemade infused oil
- No advance fermentation needed, saving time
- Simple ingredients you likely already have
- Perfect as breakfast, snack, or side dish
Ingredients
(Makes about 6–7 flatbreads)
- 500g all-purpose flour (medium-gluten)
- 10g sugar
- 1g baking soda
- 3g dry yeast
- 1 large handful chopped scallions
- Pepper powder, to taste
- Toasted sesame seeds, to taste
- Cooking oil, as needed (for scallion oil + pan-frying)
- Warm water280g (30–35°C)
Instructions
1. Make the scallion oil
Place chopped scallions, pepper powder, and toasted sesame seeds into a heatproof bowl. Pour hot oil over them to release the aroma, then mix well. Let the mixture cool completely before using—this step is key to flavor.
2. Mix and knead the dough
Add 500g flour, 10g sugar, 1g baking soda, and 3g yeast into a bowl and mix well. Gradually add warm water while stirring with chopsticks until shaggy. Knead by hand for 5–8 minutes until the dough becomes smooth, soft, and non-sticky. No need to ferment at this stage.
3. Roll and spread
Roll the dough into a large rectangular sheet. Evenly spread the cooled scallion oil over the surface, covering as much area as possible. Leave a small border around the edges to prevent leaking during rolling.
4. Fold and slice
Fold the dough like a blanket into thirds. Cut into thin, even strips, then divide the strips into 6–7 equal portions.
5. Shape the flatbreads
Take one portion, gently stretch it, then roll it inward from both ends to form a round dough ball. Repeat with the rest. Starting from the first piece, roll each dough ball into a round flatbread no thicker than 1cm, applying even pressure.
6. Rest the dough
Cover the shaped flatbreads with a damp cloth or plastic wrap and let them rest for about 20 minutes. This step helps ensure a softer texture after cooking.
7. Pan-fry
Preheat a skillet and add enough oil to coat the bottom. Place the rested flatbreads into the pan and cook over low heat, flipping occasionally, until both sides are golden brown and crispy. Remove and drain excess oil before serving.
Notes
The scallion oil must cool before spreading to avoid killing the yeast.
Adjust water gradually during kneading; the dough should be smooth and not sticky.
Roll the dough strips tightly to achieve clear layers and better texture.
Avoid rolling the flatbreads too thin, or they may lose their soft interior.
Always cook over low heat to prevent burning while ensuring the inside cooks through.
More Pancake Recipes You May Like
If you enjoy savory, layered pancakes like this one, I also recommend trying these homemade favorites:
Ultra-Soft Scallion Pancakes – tender, fluffy, and perfect for everyday cooking
Fluffy Yogurt Pancakes – light, moist, and great for breakfast or brunch
Homemade Savory Sauce Pancake – rich in flavor with a satisfying umami kick
Cumin Potato Shred Pancake – crispy edges with fragrant cumin and potato strands
Vegetable Pan-Fried Pancake – packed with vegetables and pan-fried until golden
Frequently Asked Questions
Can I skip the yeast?
No. Yeast is essential for achieving a soft interior. Baking soda alone won’t give the same texture.
Why add both yeast and baking soda?
Yeast provides fluffiness, while a small amount of baking soda improves browning and tenderness.
Can I make these ahead of time?
Yes. You can refrigerate the shaped dough after resting and pan-fry the next day.
What oil works best?
Neutral oils like vegetable, corn, or soybean oil work well.
Can I freeze them?
Yes. Freeze after pan-frying and cooling. Reheat in a skillet until crisp again.
Easy Shredded Scallion Pancake – Crispy Outside, Soft Inside
Ingredients
- 500 g all-purpose flour medium-gluten
- 10 g sugar
- 1 g baking soda
- 3 g dry yeast
- 1 large handful chopped scallions
- Pepper powder to taste
- Toasted sesame seeds to taste
- Cooking oil as needed (for scallion oil + pan-frying)
- 280 g Warm water as needed (30–35°C)
Instructions
Make the scallion oil
- Place chopped scallions, pepper powder, and toasted sesame seeds into a heatproof bowl. Pour hot oil over them to release the aroma, then mix well. Let the mixture cool completely before using—this step is key to flavor.
Mix and knead the dough
- Add 500g flour, 10g sugar, 1g baking soda, and 3g yeast into a bowl and mix well. Gradually add warm water while stirring with chopsticks until shaggy. Knead by hand for 5–8 minutes until the dough becomes smooth, soft, and non-sticky. No need to ferment at this stage.
Roll and spread
- Roll the dough into a large rectangular sheet. Evenly spread the cooled scallion oil over the surface, covering as much area as possible. Leave a small border around the edges to prevent leaking during rolling.
Fold and slice
- Fold the dough like a blanket into thirds. Cut into thin, even strips, then divide the strips into 6–7 equal portions.
Shape the flatbreads
- Take one portion, gently stretch it, then roll it inward from both ends to form a round dough ball. Repeat with the rest. Starting from the first piece, roll each dough ball into a round flatbread no thicker than 1cm, applying even pressure.
Rest the dough
- Cover the shaped flatbreads with a damp cloth or plastic wrap and let them rest for about 20 minutes. This step helps ensure a softer texture after cooking.
Pan-fry
- Preheat a skillet and add enough oil to coat the bottom. Place the rested flatbreads into the pan and cook over low heat, flipping occasionally, until both sides are golden brown and crispy. Remove and drain excess oil before serving.
