A Chinese scallion flatbread made from layered dough brushed with sesame oil, pan-cooked until flaky, chewy, and browned at the edges.
20 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead a soft dough with the flour and hot water and let it rest for 15 minutes.
Roll it out, brush it with sesame oil, scatter over the scallions, and roll it up.
Roll it out again and cook both sides in a pan for 6 minutes.
Soğanı serpip hamuru rulo yapın, ruloyu spiral sararak katları oluşturun.
Spirali tekrar açıp orta ateşte tavada 6 dakika iki yüzlü pişirin.
Pankeki 2 dakika tel üzerinde dinlendirin, buharı çıksın diye katlar çıtır kalsın.
💡 Tip: Brush on only a thin layer of oil after rolling; a thick layer makes the inner layers heavy.
🍽️ Serving suggestion: Serve hot with soy sauce and rice vinegar.
~260
kcal calories
5
g protein
32
g carbs
12
g fat
0.2g
Sugar
1.6g
Fiber
2.7mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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