How I Make Scallion Flatbread

Chinese Scallion Pancakes are a street food staple with a history as rich as their layers. Unlike Western pancakes, these are unleavened and rely on a clever folding technique to create their signature crisp yet chewy texture. They’re a beloved snack in China, enjoyed with soy sauce, chili oil, or even a fried egg on top.

I first discovered these savory pancakes while watching the Taipei episode of Somebody Feed Phil on Netflix. Seeing them expertly rolled, coiled, and fried to golden perfection made me curious to try making them myself. And honestly, they’re easier than they look and incredibly satisfying to eat!

1. Prepare all the ingredients needed.

• 1 1/4 cup flour
• 1/2 tsp salt
• 60ml hot water
• 2 tbsps cool water
• 2 tbsp olive oil
• Green onion

2. Gradually add cold water while it in a bowl of one cup of flour and 1/4 teaspoon salt.

3. Mix in the hot water as well.

4. Knead and form into a ball. Cover and let it rest for at least 20 minutes. Let the cat watch it.

5. While the dough is resting, cut the green onion. Separate the white part from the green part.

6. Roast the white part in olive oil over low heat for ten minutes.

7. Strain and get the oil. Mix it with a quarter cup of flour and a quarter teaspoon of salt.

8. Get the dough. Roll and divide into three or four depending on the size flat breads you want.

9. Flatten each with a rolling pin. But yeah! I don’t have a rolling pin so I just grabbed anything useful.

10. Brush the oil mixture into the flatten dough and drizzle some of the sliced green onions.

11. Roll it on one side and roll it again on the other side, forming a rolled ball.

12. Flatten this again into a flat bread.

13. Pan-fry.

14. Your Scallion Flatbread is now done and ready to be served.