Scallion Flatbread (Chinese‑style Pocket Bread)

Ingredients

• 250 g All-Purpose Flour (sifted; protein 8.5%–11.5%)
• 0.5 tsp Salt (about 2.5 g)
• 10 g Green Scallions (finely chopped; the finer the better)
• 270 ml Water (reserve 10 ml for adjustments)
• 7 ml Vegetable Oil (for batter; about 1 tbsp)
• 7 ml Cooking Oil (for brushing pan; about 1 tbsp)
• 1 piece Egg (optional; crack into pocket after cooking)
• 30 g Lettuce (optional topping, shredded)
• 30 g Tomato (optional topping, sliced)
• 20 g Onion (optional topping, thinly sliced)
• 50 g Sausage (optional protein, pre‑cooked and sliced)

Instructions

1. Gather and Prepare Ingredients

   Measure 250 g flour, 0.5 tsp salt, 10 g scallions, 270 ml water (reserve 10 ml), and 7 ml oil. Finely chop the scallions.

   Time: PT5M

2. Combine Dry Ingredients

   In the mixing bowl, whisk together the flour and salt until evenly distributed.

   Time: PT2M

3. Add Water Gradually

   Slowly pour the water into the dry mixture while stirring in a “Z” or “N” motion to limit gluten development. Stop when the batter is smooth and thin.

   Time: PT3M

4. Incorporate Oil and Scallions

   Stir in 7 ml oil and the finely chopped scallions until no dry flour remains.

   Time: PT2M

5. Preheat Skillet

   Place the non‑stick skillet on medium‑high heat (stove level 7) for about 2 minutes. Brush a thin layer of oil over the surface.

   Time: PT2M

6. Cook First Side on Low Heat

   Reduce heat to medium‑low (level 3). Pour a portion of batter onto the skillet and use the back of a spoon to spread it outward in circles, forming a thin round.

   Time: PT2M

7. Press to Seal the “Balloon Skin”

   Using the scraper, press the dough in at least two full rounds on each side. Each press should last two counts (one…two) until small bubbles appear and no obvious air leaks are visible.

   Time: PT2M

8. Increase Heat to Puff

   Raise the heat to medium‑high (level 7). Continue pressing, rotating, and flipping the flatbread so all areas contact the heat. The moisture turns to steam and the bread puffs up like a balloon.

   Time: PT2M

9. Finish and Serve

   Remove the puffed flatbread, let it rest a minute, then tear it open to create a pocket. Fill with optional egg, lettuce, tomato, onion, sausage, or any sauce of choice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g