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

Ingredient Substitutions

• Instead of Salt: kosher salt (use slightly more)
• Instead of All-Purpose Flour: bread flour (higher protein)
• Instead of Corn Starch: potato starch, tapioca starch
• Instead of Green Onions: chives
• Instead of Salted Butter: unsalted butter (add a pinch of salt)
• Instead of Cheese: cheddar, gouda
• Instead of Vegetable Oil: canola oil, peanut oil

Equipment Needed

• Mixing Bowl
• Spatula
• Plastic Wrap or Kitchen Towel
• Rolling Pin
• Knife
• Cutting Board
• Microwave‑Safe Bowl
• Pastry Brush
• Frying Pan/Skillet
• Stove
• Serving Plate

Critical Steps — Do Not Skip

• Knead the dough until smooth to develop gluten.
• Rest the dough for at least 10 minutes.
• Use the flour‑cornstarch dusting between layers to prevent sticking.
• Add a pinch of baking soda to the green onions to keep them green.
• Fry over medium heat until both sides are golden brown.

Chef Tips from the Video

• Use a light hand when folding; too much pressure can compress the layers.
• For extra flavor, add a pinch of white pepper to the dough.
• If you prefer a richer taste, substitute half of the butter with melted cheese.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; re‑heat in a skillet.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month; thaw and re‑heat before serving.

Room temperature: Best eaten fresh; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• The dough can be rested for up to 30 minutes; keep covered.
• Chopped green onions mixed with baking soda can be stored in the fridge for a day.
• Prepared flour‑cornstarch dusting mix can be made ahead and kept in a sealed container.

Frequently Asked Questions