Make and rest the dough: In a large bowl, combine 300g all-purpose flour and 3g salt, stir well with chopsticks. Gradually pour in 180g warm water (40℃), stirring constantly until the flour forms flocculent pieces with no dry flour left. Knead the mixture by hand for 2-3 minutes until a smooth dough forms. Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for 30 minutes.

Prepare the savory sauce: Add 50g chopped onion and 50g garlic cloves to a food processor and blend into fine mince (you can also chop them finely by hand). In a small bowl, mix 1 tbsp broad bean paste, 1 tbsp soybean paste, 1 tbsp tomato paste, and 1/2 bowl water until fully combined and diluted. Heat an appropriate amount of cooking oil in a pan over low heat. Add the onion and garlic mince, sauté for 1 minute until fragrant (be careful not to burn them). Pour in the diluted sauce, turn to medium-low heat, and simmer for 1-2 minutes until the sauce thickens slightly. Turn off the heat and set the sauce aside.

Make the crispy oil paste: In a small bowl, mix 1 tbsp all-purpose flour and 1 tbsp cooking oil with chopsticks until a thick paste forms (it should cling to the chopsticks without dripping).

Shape the pancake: After resting, take out the dough. If your pan is small, divide the dough into 2 portions (I made 2 pancakes for my pan); if using a large pan, use the whole dough. Roll one portion of the dough into a round sheet (thickness as desired, not too thin to avoid breaking during pan-frying). Evenly spread the crispy oil paste over the entire surface of the dough sheet (make sure every corner is covered for flaky layers). Use a knife to cut the dough sheet into a rice-pattern (crosses and diagonals), but leave one large section uncut (this will be used to wrap the dough later—do not cut the entire sheet into small pieces). Fold the small cut sections toward the center of the dough. Finally, use the reserved large section to wrap the entire folded dough tightly, pinching the seams to seal. Press the wrapped dough flat with your palm, then roll it into a round pancake that fits the size of your pan (roll gently to avoid damaging the layers).

Pan-fry the pancake: Preheat a pan to around 190℃ (if you don’t have a thermometer, you’ll feel obvious heat when holding your hand above the pan). Place the pancake into the pan. Fry for 1-2 minutes until the bottom is set and slightly golden. Spray a thin layer of cooking oil on the surface of the pancake, then flip it with a spatula. Continue frying for 2-3 minutes, flipping 1-2 more times, until the pancake is fully cooked (press the center of the pancake with a spatula—if it springs back quickly, it’s done). For the last flip, evenly spread the prepared savory sauce over the surface of the pancake. Sprinkle with a pinch of white sesame seeds and chopped green onions. Fry for another 30 seconds to let the sauce soak in and the sesame seeds release their aroma. Turn off the heat, transfer the pancake to a plate, cut into small pieces, and serve immediately.