Chinese Scallion Flat Bread 蔥油餅

A savory, flat unleavened bread made by folding chopped scallions on dough,

flattening it, and pan-grilled until golden brown and crisp.

Chinese Scallion Flat Bread 蔥油餅

Ingredients:
1/2 cup Scallions, chopped
1 1/2 cups All-purpose Flour
1/2-1/3 cup Water, warm
1 1/2 tbsp Canola Oil
Salt and White Pepper to taste

Instructions:
In a bowl, mix flour with a bit less than 1/3 cup of warm water; Knead until fully combined. (The dough should be a little soft.)

On a floured surface, knead dough until smooth and elastic.
Roll into a ball. Cover with a damp cloth and let sit for 15 minutes.

Separate dough into 2 pieces, and roll into balls.
On the same floured surface, roll out dough flat, about 2 mm thin.
Evenly spread chopped scallion pieces on the flattened dough.
Sprinkle salt, and add a pinch of white pepper.
Roll it up tightly, and roll into a thin flat sheet.

In a flat-bottomed frypan, Add oil and bring to a medium heat.
When the oil is hot enough, fry the flattened dough on both sides (Keep medium
to low fire!) until golden and crispy.

Serve on a plate immediately with a soy dipping sauce.

Note:
This flat bread can be eaten as a snack, or part of the main stable meal, with soup.

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Soy Dipping Sauce 醬油沾醬

Ingredients:
1 1/2 tbsp Soy Sauce
1/2 tsp White Rice Wine Vinegar 
1/2 tsp White Sugar

1/4 tsp chilli, finely chopped
1 stalk scallion, chopped

1 clove garlic, minced 
Pinch pepper to taste

Instructions:
In a small bowl, combine the soy sauce, rice wine vinegar, and sugar. Mix well until sugar is dissolved.
Add-in the chili, scallions, garlic, and pepper. Stir well.

Note:
For a variation, add 1/2 tsp of rice vinegar and/or 1/2 tsp of chili sauce.

You can make up a larger quantity, and keep it in the fridge for several months.