The traditional flaky, layered flatbread with fresh green onions and toasted sesame oil.
Hands-free mode with voice commands & timers
No ratings yet
Place 2 cups of flour in a bowl and slowly pour in the boiling water while stirring with chopsticks until shaggy.
Add the cold water and knead the dough for about 5 minutes until smooth, then cover and let rest for 30 minutes.
In a small bowl, mix 2 tablespoons of flour with 2 tablespoons of hot sesame oil and five-spice powder to create a roux-like paste.
Divide the rested dough into 4 equal portions and roll one piece out into a very thin rectangle on a lightly floured surface.
Brush a thin layer of the oil paste over the dough, sprinkle with salt, and scatter a generous handful of chopped scallions on top.
Roll the dough tightly into a long cigar shape, then coil that cigar into a snail-like spiral and tuck the end underneath.
Flatten the spiral with your palm and roll it out again into a 7-inch circle, being careful not to pop all the air pockets.
Heat vegetable oil in a skillet over medium-high heat and fry each pancake for 2-3 minutes per side until golden brown and crispy.
