250g flour, 150g water, 1/2 tsp yeast, pinch of sugar. Knead until just a rough dough is formed. Let it rest for 15 minutes and knead again until smooth. Let it rise for 1-2 hours until doubled. Roll out into a large rectangle. Layer with scallions, salt, and oil and form into a round. Let it rest 20 minutes. Wet the dough surface and generously cover with sesame seeds on both sides. Heat a cast iron pan on the stove while heating the oven to 425F. Coat the pan with a thin layer of oil. When hot, roll the dough to about 9” diameter and place in the pan. Cover and place in the oven. After 12 minutes, flip the pancake and bake uncovered for another 12 minutes.
Comments