I love how comforting these scallion and pepper-salt flatbreads are. I can make them anytime without an oven, just a pan and a little patience.
Each one turns golden and crisp on the outside, while the inside stays soft, layered, and fragrant. Even eaten plain, they’re so satisfying that I always reach for another.
These flatbreads have the savory depth you’d expect from a Shredded Scallion Pancake , the rich saltiness of a Homemade Savory Sauce Pancake, and the tender layers of Ultra-Soft Scallion Pancakes .
Fragrant scallions and pepper salt are folded into every layer, making them perfect for breakfast, snacks, or alongside a simple bowl of soup.
Contents
Why You’ll Love This Recipe
- No oven required — everything is cooked in a pan
- Crispy, flaky exterior with soft, layered insides
- Simple ingredients with big savory flavor
- Delicious on their own, no side dishes needed
- Great for make-ahead and reheating
Ingredients (Makes 8–10 flatbreads)
Dough
- 500g all-purpose flour
- 5g sugar
- 3g instant yeast
- 300ml water
Oil Paste
- 20g all-purpose flour
- 45ml cooking oil
- 3g pepper salt (optional)
- 50g scallions, finely chopped
- As needed cooking oil
Instructions
1. Make the dough
In a large bowl, combine 500g flour, 5g sugar, and 3g yeast. Gradually add 300ml water while mixing until a shaggy dough forms. Knead until smooth and soft but not sticky. Cover and let rest for 10 minutes.
2. Prepare the oil paste
In a small bowl, mix 20g flour and 1.5g pepper salt (if using). Add 45ml oil and stir until smooth and pourable. The paste should be easy to spread, not thick or dry.
3. Roll and season
Roll the rested dough into a large rectangle about 3mm thick. Spread the oil paste evenly over the surface. Sprinkle scallions and 3g pepper salt evenly on top.
4. Roll and portion
Starting from one long side, roll the dough tightly into a log. Cut into 8–10 equal pieces. Pinch the ends of each piece inward to seal, then roll gently into rounds.
5. Shape and second rest
Roll each piece into an oval about 0.5cm thick, seam-side down. Cover and let rest for 20 minutes.
Note: This second rest is essential for soft, layered texture.
6. Pan-fry
Heat a pan over medium-low heat. Lightly oil if needed. Place the flatbreads in the pan, cover, and cook for 2–3 minutes until the bottom sets and puffs slightly. Flip, cover again, and cook another 2–3 minutes until both sides are golden and the bread springs back when pressed.
7. Serve
Remove from the pan and cool briefly on a rack. Enjoy while warm for the best crisp exterior and soft interior.
Frequently Asked Questions
Can I skip the oil paste?
No. The oil paste is what creates the flaky layers and crisp exterior.
Why is the second resting step important?
It relaxes the dough, prevents shrinking, and helps the flatbreads stay soft inside.
Can I make these ahead of time?
Yes. Store cooled flatbreads sealed at room temperature for one day or refrigerated. Reheat in a pan over low heat to restore crispness.
Can I adjust the seasoning?
Absolutely. You can increase or reduce the pepper salt, or add five-spice or sesame seeds for variation.
Do I need to cover the pan while cooking?
Yes. Covering traps steam so the inside cooks through while the outside crisps gently.
Crispy Scallion & Pepper-Salt Pancakes (Pan-Fried, Soft Inside)
Ingredients
Dough
- 500 g all-purpose flour
- 5 g sugar
- 3 g instant yeast
- 300 ml water
Oil Paste
- 20 g all-purpose flour
- 45 ml cooking oil
- 3 g pepper salt optional
- 50 g scallions finely chopped
- As needed cooking oil
Instructions
Make the dough
- In a large bowl, combine 500g flour, 5g sugar, and 3g yeast. Gradually add 300ml water while mixing until a shaggy dough forms. Knead until smooth and soft but not sticky. Cover and let rest for 10 minutes.
Prepare the oil paste
- In a small bowl, mix 20g flour and 1.5g pepper salt (if using). Add 45ml oil and stir until smooth and pourable. The paste should be easy to spread, not thick or dry.
Roll and season
- Roll the rested dough into a large rectangle about 3mm thick. Spread the oil paste evenly over the surface. Sprinkle scallions and 3g pepper salt evenly on top.
Roll and portion
- Starting from one long side, roll the dough tightly into a log. Cut into 8–10 equal pieces. Pinch the ends of each piece inward to seal, then roll gently into rounds.
Shape and second rest
- Roll each piece into an oval about 0.5cm thick, seam-side down. Cover and let rest for 20 minutes.
- Note: This second rest is essential for soft, layered texture.
Pan-fry
- Heat a pan over medium-low heat. Lightly oil if needed. Place the flatbreads in the pan, cover, and cook for 2–3 minutes until the bottom sets and puffs slightly. Flip, cover again, and cook another 2–3 minutes until both sides are golden and the bread springs back when pressed.
Serve
- Remove from the pan and cool briefly on a rack. Enjoy while warm for the best crisp exterior and soft interior.
