Cong You Bing (葱油饼) — Scallion Pancake: The Laminated Flatbread

Ingredients

• For the dough
• 200 g plain flour
• 100 ml water, just boiled
• 1 pinch fine salt
• For the oil paste
• 30 g plain flour
• 30 ml neutral oil, heated until very hot; or lard
• 1/2 tsp fine salt
• For the filling and frying
• 4 stalks scallions (spring onions), finely chopped
• 1 pinch fine salt, for scattering over filling
• 60–80 ml neutral oil, for shallow-frying, approximately 2–3 tbsp per pancake

Method

1. 1
   Combine 200 g plain flour and a pinch of salt in a bowl. Pour 100 ml just-boiled water over the flour in a steady stream, stirring constantly with a fork or chopsticks. When cool enough to handle, knead the mass on an unfloured surface for 8 minutes. The dough is ready when it is smooth, supple, and does not tear when stretched gently.
2. 2
   Shape the dough into a ball, cover tightly, and rest for 30 minutes at room temperature. The surface should feel relaxed and slightly tacky; the dough will offer no resistance when pressed.
3. 3
   Prepare the oil paste: combine 30 g plain flour and 1/2 tsp salt in a small bowl. Heat 30 ml oil until visibly smoking, then pour immediately over the flour and stir until a thick, uniform paste forms. Set aside.
4. 4
   Divide the rested dough into four equal portions. Working with one portion at a time and keeping the rest covered, roll the portion out on a lightly floured surface into a very thin rectangle — the dough should be translucent in places and offer little resistance. Brush the entire surface generously with the oil paste, leaving a narrow border. Scatter the chopped scallion evenly across the surface and add a small pinch of salt.
5. 5
   This is where the dish lives or dies: roll the rectangle tightly from one short end into a compact cylinder, as one would roll a Swiss roll, taking care not to trap air pockets. Coil the cylinder into a snail shape and tuck the loose end firmly underneath. Press the coil gently flat with the palm. Then roll the coil into a circle of 15–20 cm, applying only light, even pressure — aggressive rolling at this stage will collapse the laminated layers and produce a dense, unlayered pancake.
6. 6
   Heat 2–3 tablespoons of oil in a heavy skillet over medium heat until the oil shimmers. Lay the pancake in the pan and fry for 2–3 minutes on the first side. The underside is ready to turn when it is deep golden and scattered with small blisters.
7. 7
   Turn the pancake and fry the second side for a further 2–3 minutes. The pancake is done when both sides are deep golden, the aroma of toasted scallion is pronounced, and a gentle press at the centre returns firm resistance throughout with no soft, doughy give.