Flaky Scallion Pancakes

Name: Flaky Scallion Pancakes
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2½ cups (300 g) all-purpose flour, plus extra for dusting; ¾ cup (180 ml) hot water, about 180°F (82°C), just off the boil; ½ tsp (3 g) fine salt; 8 medium (100 g) scallions, white and green parts thinly sliced, patted dry; 3 tbsp (45 ml) toasted sesame oil; 1 tsp (6 g) fine salt, for sprinkling over the rolled dough; 4 tbsp (60 ml) neutral oil such as canola or vegetable oil

From the MyKitchenBank Kitchen

Crisp, golden, layered flatbreads made from a simple hot-water dough, rolled with sesame oil and plenty of scallions, then pan-fried until shatteringly flaky outside and chewy within.

Prep: 30 min
Cook: 16 min
Wait: 1 hr
Total: 1 hr 46 min
Makes: 4 pancakes (8-inch / 20 cm), cut into wedges

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Steps

Before you start

Boil water and let it sit 1 minute; you need it very hot but not rolling, about 175–185°F (80–85°C).
Slice the scallions and keep them dry; wet scallions make the dough soggy and tear the layers.
Plan on 1 hour of resting time: 30 minutes for the dough and 20 minutes for the coiled rounds.
Measure the flour by weight for the most reliable dough.

1
Mix the dough
- In a large bowl, whisk 300 g (2½ cups) flour with ½ tsp salt.
- Pour in the hot water while stirring with chopsticks or a fork until shaggy clumps form with no dry flour left.
- Let it cool for about 5 minutes, until you can handle it.
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Ready when: No dry flour remains; dough looks rough and shaggy
Tip: Hot water relaxes the gluten, which makes the pancakes tender and easy to roll.
2
Knead and rest
- Knead on a lightly floured surface for 4–5 minutes until smooth and soft, like an earlobe.
- Shape into a ball, cover with a damp towel or plastic wrap, and rest 30 minutes.
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Ready when: Dough is smooth, soft and springs back slowly when poked
Tip: If sticky, dust with a little flour; if stiff, cover and rest longer rather than adding water.
3
Divide the dough
- Cut the rested dough into 4 equal pieces (about 120 g each).
- Keep the pieces covered while you work with one at a time.
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Ready when: Four even, smooth pieces
4
Roll and season
- On a lightly floured surface, roll one piece into a very thin rectangle about 12 × 8 inches (30 × 20 cm), thin enough to see your work surface through it.
- Brush with about 2 tsp (10 ml) sesame oil, sprinkle with ¼ tsp salt, and scatter one quarter of the scallions (about 25 g) evenly, leaving a ½-inch (1 cm) border.
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Ready when: Dough is nearly translucent and evenly coated with oil
Tip: Use only the amount of scallion listed; too many cause the layers to tear.
5
Roll into a coil
- Starting from a long edge, roll the dough up tightly into a thin rope, like a cigar.
- Then coil the rope into a snail shape, tucking the end underneath.
- Repeat steps 4–5 with the remaining pieces.
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Ready when: Each piece is a tight, even spiral about 2½ inches (6 cm) wide
Tip: Pinch the end of the rope firmly so the coil does not unravel.
6
Rest the coils
- Cover the coils with plastic wrap and let them rest for 20 minutes so they are easy to flatten.
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Ready when: Coils feel soft and no longer spring back when pressed
7
Flatten the pancakes
- Press one coil flat with your palm, then gently roll it into an 8-inch (20 cm) round about ¼ inch (6 mm) thick, rolling from the center outward.
- Don't press hard; some scallion peeking through is fine.
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Ready when: An even round, spiral layers visible through the surface
Tip: Roll just before frying; stacked rolled pancakes will stick together.
8
Fry the first side
- Heat 1 tbsp (15 ml) frying oil in the 12-inch skillet over medium heat until it shimmers.
- Add one pancake and cook 2½–3 minutes until deep golden with crisp spots on the underside.
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Ready when: Underside is deep golden brown and the edges look dry and set
Tip: If it browns in under 2 minutes, lower the heat so the center cooks through.
9
Flip and finish
- Flip and cook the second side 2–3 minutes until golden.
- Push the pancake to the center with your spatula, then use tongs to push the edges inward from both sides a couple of times to fluff and separate the layers.
- Cook 30 seconds more.
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Ready when: Both sides are golden and crisp, and the layers puff and look ruffled
Tip: Handle with tongs, not fingers; the pancake is very hot.
10
Repeat and serve
- Transfer to a cutting board and cut into 6 wedges.
- Wipe out the pan, add 1 tbsp oil, and repeat with the remaining pancakes (about 4 minutes of frying for each pancake).
- Serve while hot and crisp.
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Ready when: Each pancake is crisp outside and flaky inside
Tip: Keep finished pancakes in a single layer on a rack, not stacked, so they stay crisp.

Good to know

Tips

Roll the dough as thin as you can in step 4; thin sheets create more layers.
Serve with a dipping sauce of 2 tbsp soy sauce, 1 tbsp black vinegar and a drizzle of chili oil.
Don't skip either rest; they are what make the dough easy to roll and the pancakes tender.
Use medium heat so the pancakes cook through before the outside burns.

Make ahead

Make the dough up to 1 day ahead and refrigerate it tightly wrapped; bring to room temperature for 30 minutes before rolling. Alternatively, shape the coils, wrap them individually and freeze for up to 2 months; thaw in the fridge overnight, then flatten and fry.

Storage & reheating

Room temperature: best eaten within 1 hour of cooking. Fridge: up to 3 days in an airtight container. Freezer: up to 2 months, separated by parchment. Reheat in a dry skillet over medium heat for 2 minutes per side, or in a 375°F (190°C) oven for 6–8 minutes, until crisp.

Substitutions

toasted sesame oil → melted lard or neutral oil. Gives flakier layers but loses the toasted sesame flavor.
scallions → chives or thinly sliced garlic chives. Use the same weight; flavor is slightly milder.
all-purpose flour → bread flour. Makes a chewier pancake; add 1 extra tablespoon of hot water if the dough feels stiff.
neutral oil such as canola or vegetable oil → avocado oil. Works equally well at medium heat.