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.

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 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.

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.

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.

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.

Remove from the pan and cool briefly on a rack. Enjoy while warm for the best crisp exterior and soft interior.