This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!

Ingredients

• 95 ml Water (room temperature)
• 1.5 g Salt (fine sea salt)
• 150 g All-Purpose Flour (for dough)
• 30 g All-Purpose Flour (1/4 cup, for flour‑cornstarch dusting mix)
• 30 g Corn Starch (1/4 cup, for dusting mix)
• 30 g Green Onions (fresh, washed and chopped)
• 0.5 g Baking Soda (pinch, added to green onions to keep color)
• 20 g Salted Butter (melted in microwave)
• 50 g Cheese (shredded, any meltable cheese such as mozzarella)
• 30 ml Vegetable Oil (for pan‑frying, medium heat)

Instructions

1. Make the Dough

   Combine 95 ml water, 1.5 g salt and 150 g all‑purpose flour in a mixing bowl. Mix well then knead with your hands until a smooth, non‑sticky dough forms.

   Time: PT5M

2. Rest the Dough

   Cover the bowl with plastic wrap or a kitchen towel and let the dough rest for 10 minutes.

   Time: PT10M

3. Divide and Shape

   Divide the rested dough into 4 equal pieces and shape each piece into a smooth ball.

   Time: PT5M

4. Prepare Green Onion Mix

   Wash the green onions, chop them finely, place in a small bowl and add a pinch of baking soda. Mix briefly.

   Time: PT3M

5. Make Flour‑Cornstarch Dusting

   In a shallow dish combine 30 g flour and 30 g corn starch. Mix well; this will be used to dust the dough layers.

   Time: PT1M

6. Roll and Layer the Dough

   Take one dough ball, flatten with your hand, then roll with a rolling pin to a circle about 18 cm in diameter. Sprinkle a light layer of the flour‑cornstarch mix on top, then place the next dough circle on top and repeat until all four pieces are stacked, dusting between each layer. Continue rolling, flipping, and dusting until the stacked dough reaches about 28 cm in diameter.

   Time: PT10M

7. Add Butter, Onions, and Cheese (First Fold Method)

   Microwave the 20 g salted butter for 15 seconds until melted. Brush the melted butter over the rolled dough, sprinkle the chopped green onions and shredded cheese evenly, then fold the dough over itself as shown in the video (first folding method).

   Time: PT3M

8. Second Fold Method (Optional)

   For a different shape, cut the butter‑brushed dough into quarters, then fold each quarter in a pleated manner as demonstrated (second folding method).

   Time: PT2M

9. Heat the Pan

   Add about 2 tbsp (30 ml) vegetable oil to a frying pan and heat over medium heat until shimmering.

   Time: PT2M

10. Fry the Pancake

    Place the folded pancake in the hot pan. Fry for 2 minutes, then flip and fry another 2 minutes or until both sides are golden brown and crisp.

    Time: PT4M

11. Serve

    Transfer the finished pancake to a serving plate, cut into wedges if desired, and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

25 g

Fat

8 g

Fiber

1 g