
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.
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).
Brush the surface of the dough with a thin layer of oil and sprinkle the chopped scallions evenly across the top. Starting from the long edge, roll the dough up tightly into a long log.
Gently roll and stretch the log into a thinner tube to eliminate air pockets. Coil the tube into a tight spiral to form a thick disc, tucking the loose end underneath the base.
Using your hands and a rolling pin, flatten the disc into a 10-inch circle. Generously sprinkle both sides with sesame seeds and press them firmly into the dough. Use a bench scraper or a large spatula to help flip the soft dough circle.
Add 3 tablespoons of oil to a large non-stick or cast-iron pan (12-inch preferred). Carefully transfer the dough circle to the pan—draping it over a rolling pin can help. Cover the pan with a lid and let the dough rest for 20 minutes without turning on the heat.
After the final rest, turn the heat to medium with the lid still on. Cook for 12 minutes. Once the bottom is a deep golden brown, flip the pancake, replace the lid, and cook for another 6 minutes.
Remove the lid and continue cooking for a few more minutes to ensure the crust is perfectly crisp. The bread is ready when it sounds hollow when tapped. Slice into wedges and serve warm.
For the best texture, ensure your water is tepid (around 100°F/38°C); too hot will kill the yeast, and too cold will slow the rise. If you prefer a more traditional 'Cong You Bing' flavor, you can substitute the Sichuan pepper with Chinese five-spice powder. Always use a lid during the initial frying stages to ensure the thick interior cooks through while the outside browns.





