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.

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 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 the dough like a blanket into thirds. Cut into thin, even strips, then divide the strips into 6–7 equal portions.

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.

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.

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.