• Approximate Time: 45 Minutes
• Star Ingredients
  • All-purpose flour
  • Yeast
• Co-star Ingredients, Dry
  • Scallions, diced
  • Garlic salt
• Co-star Ingredients, Wet
  • Water
  • Vegetable oil

Make a dry mix with 4 cups of all-purpose flour and 1 tablespoon of yeast. Add warm water to the mix in increments until a dough is created. The consistency should be soft and sticky, but maintain its mass. The mixture should contain more water than a traditional bread dough. Let the dough sit for 30 minutes, covered.

Place raw dough on a clean surface or cutting board, dusted liberally with flour. Knead the dough for 5 minutes, dusting with flour as you knead. The final ball of dough should be dry to the touch, but still have some bounce.

Dust the working surface with flour again. Flatten the ball first with your hands.

Complete dough flattening with rolling pin to the shape of a large rectangle. Flatten evenly to 1/4″ deep.

Brush the top of the dough with oil.

Sprinkle a liberal quantity of scallions and sprinkle of garlic salt to taste, evenly across.

Roll the dough along the longer side.

Cut into sections roughly 5″ long.

The longer the sections, the larger your finished pancake will be. Size is contingent on personal preference and the size of your cooking pan.

Take each section one by one, twisting the dough along the longer side of each section, and then neatly tuck open ends together to close the loop, folding carefully down into the top of the twist. Ideally, there will be no open sections showing.

Push down to flatten into a round pancake, first with the floury palms of your hands.

Then, finish the flattening of the pancake with your rolling pin. Depth of pancake should be approximately 2/3″, and ideally the scallion mixture will not be protruding out from your dough.

Oil and heat a pan with medium flame. Cook one side of pancake very briefly to begin the crisping process; flip after 15 seconds. Proceed to cook pancake covered for 2 minutes on each side, or until golden.

Cut evenly into easy-to-eat triangles.

Serve with savory sides of your choosing. Pairs perfectly with salty goodness, like bamboo roots or crunchy vinegar-dripped cucumbers.