Chinese Thousand-Layer Pancake (Qian Ceng Bing)

Ingredients

• 300 g plain wheat flour
• 180 ml boiling water, added gradually
• For the seasoned oil
• 60 ml neutral oil, such as sunflower or groundnut
• 2 tbsp sesame oil
• 1 tsp five-spice powder
• 4 spring onions (scallions), finely sliced
• 2 cloves garlic, minced
• To cook
• 60 ml neutral oil, for pan-frying

Method

1. 1
   Place the flour in a bowl. Pour in the boiling water gradually, stirring with a chopstick or wooden spoon until a shaggy dough forms. Turn out and knead until smooth and supple. Cover and rest for at least 30 minutes. The dough is ready when it no longer springs back immediately under the palm.
2. 2
   Combine the neutral oil, sesame oil, five-spice powder, finely sliced spring onions, and minced garlic in a small bowl. The aromatics must be thoroughly incorporated; plain oil produces layering without flavour.
3. 3
   Divide the rested dough into four equal pieces. Working with one piece at a time, roll it out on a lightly floured surface into a thin rectangle. Brush the surface generously with the seasoned oil mixture, ensuring the spring onion is distributed in a fine, even layer — thick pieces will cause the layers to burst unevenly. Roll the rectangle tightly into a long rope, then coil the rope into a flat disc. This is where the dish lives or dies: repeat the roll-flat, oil, and fold sequence four to six times in total; each repetition multiplies the distinct strata. For the spiral method, twist the rope before flattening to produce a tighter, more defined layered cross-section.
4. 4
   Gently flatten each coiled disc with a rolling pin to medium thickness — thin enough for the layers to cook through, thick enough to hold distinct strata. The surface should show faint swirling lines where the layers lie.
5. 5
   Heat a wide, heavy pan over medium heat and add enough neutral oil to coat the base. Place one pancake in the pan. Medium heat is essential: low heat dries the layers before they set; high heat burns the exterior before the interior cooks. Cook until the underside is golden and the edges show opacity, then turn. The pancake is done when both sides are golden-brown and the layers have visibly separated and puffed at the edges.
6. 6
   Transfer to a board and, while still hot, clap the pancake between both palms firmly two or three times to loosen and separate the layers. The interior should release a cloud of fragrant steam and the strata should open visibly. Serve immediately.