Fluffy Shanghai-Style Scallion Flatbread

Name: Fluffy Shanghai-Style Scallion Flatbread
Prep time: 155 min
Cook time: 25 min
Total time: 180 min
Yield: 6
Ingredients: 2 cup all-purpose flour; 1 tsp active dry yeast; 2 tsp sugar; 180 ml tepid water; 1 tsp sea salt; 0.5 tsp ground white pepper; 0.25 tsp ground Sichuan peppercorns; 3 stalks scallions; 3 tbsp raw sesame seeds; 3 tbsp vegetable oil

This authentic Shanghai-style flatbread is yeast-leavened to create a thick, soft, and layered interior contrasted by a perfectly crisp outer crust. Infused with aromatic scallions and toasted sesame seeds, it's a comforting savory staple that works beautifully as a snack or a side dish.

Servings6 Portions

Prep Time155 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

all-purpose flour
2 cup
active dry yeast
1 tsp
sugar
2 tsp
tepid water
180 ml
sea salt
1 tsp
ground white pepper
0.5 tsp
ground Sichuan peppercorns
0.3 tsp
scallions
3 stalks
raw sesame seeds
3 tbsp
vegetable oil
3 tbsp

Step-by-Step Instructions

In a large mixing bowl, use a rubber spatula to combine the all-purpose flour, active dry yeast, sugar, and tepid water. The resulting dough will be quite sticky and wet; resist the urge to add more flour at this stage to ensure the final bread remains light and airy.

Knead the dough until it transforms into a soft, smooth ball. Place it back in the bowl, cover with a damp kitchen towel, and let it proof in a warm, draft-free spot until it has tripled in size, which usually takes 60 to 90 minutes. A closed microwave with a cup of hot water inside makes an excellent proofing chamber.

Once proofed, incorporate the sea salt, white pepper, and ground Sichuan peppercorns (or five-spice powder). Knead for an additional 5 minutes until the seasonings are evenly distributed. If the dough is too sticky to handle, lightly oil your hands instead of using extra flour.

Cover the dough again and let it rest on the counter for 15 minutes. While the dough rests, finely chop the scallions; the smaller they are, the better they will distribute and release their flavor throughout the bread.

Knead the dough for 2 minutes to remove any large air bubbles. Lightly oil a clean work surface and an oiled rolling pin. Roll the dough out into a thin rectangle, aiming for a thickness of just under 1/4 inch (0.6 cm).